Zutaten für Lime Chicken With Poblano Sour Cream
- Poblano Peppers
- 1/4 cup lime juice, 1 tablespoon lime zest
- Mexican Crema
- Fresh Cilantro
- Kosher Salt
- Ground Coriander
- Ground Cumin
- Fresh Ground Black Pepper
- Chicken Thighs
- Extra Virgin Olive Oil
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Zubereitung von Lime Chicken With Poblano Sour Cream
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together the lime juice (1/4 cup), olive oil (2 tablespoons), chili powder (1 tablespoon), cumin (1 teaspoon), garlic powder (1 teaspoon), salt (1 teaspoon), and black pepper (1/2 teaspoon).
- Add the chicken breasts (1.5 lbs) to the bowl and toss to coat thoroughly.
- Place the chicken in a baking dish.
- Roast for 25-30 minutes, or until the chicken is cooked through and the juices run clear.
- While the chicken is roasting, prepare the poblano sour cream sauce:
- In a medium saucepan, sauté the diced poblano pepper (1 medium) in olive oil (1 tablespoon) over medium heat for 5 minutes, until softened.
- Stir in the sour cream (1 cup), lime zest (1 tablespoon), and cilantro (2 tablespoons), and simmer for 5-7 minutes, until heated through. Season with salt and pepper to taste.
- Once the chicken is cooked, serve immediately topped with the poblano sour cream sauce and a side of sautéed squash.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
1g
Fat
49g
Carbs
4g
