Keto Poblano Pepper Chicken

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Keto Poblano Pepper Chicken is made with a creamy cheese sauce, smoky roasted poblano chilies, and delicate chicken breasts that come together in this rich and tasty keto dish. Enhance the poblano peppers’ inherent sweetness and smoky scent by roasting, and this enhances the flavor of the chicken. Provide a delicious touch without compromising your macros with the creamy sauce, which uses heavy cream, cream cheese, and Monterey Jack. Serve it with cauliflower rice, green salad, or zoodles for a filling, keto-friendly meal. This Keto Poblano Pepper Chicken has lots of proteins and devoid of gluten recipe is full of protein.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

STATS:

  • Calories: 420 kcal
  • Preparation duration: Ten mints.
  • Portion size: 1 chicken breast with sauce
  • Cooking duration: 25 minutes
  • Cuisine: Mexican-inspired
  • Overall duration: 35 minutes
  • Course: Dinner
  • Diet: Keto
  • Portion: 4

EQUIPMENT:

  • Large skillet
  • Tongs
  • Baking sheet
  • Knife
  • Chopping board

INGREDIENTS:

  • 4 chicken breasts
  • Two big poblano peppers
  • One tbsp. olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ cup heavy cream
  • ½ cup Monterey Jack cheese
  • 2 tablespoons cream cheese
  • 1 tablespoon butter
  • 1 tablespoon cilantro

INGREDIENT NOTE:

PABLANO PEPPERS:

  • Poblano peppers are mild chili peppers that provides slight sweet taste & smoky flavor. Roasting them improves their flavor and facilitates peeling. They’re ideal for keto cooking because they’re low in carbohydrates.

CHICKEN:

  • Choose skinless, boneless breasts for consistent cooking and lean protein. Lightly pound them for consistent thickness. This guarantees consistently juicy and tender outcomes.

OLIVE OIL:

  • Olive oil helps sear the chicken for a beautiful exterior and supplies healthful fats. It offers a deep, delicate flavor as well.

SALT:

  • Salt enhances the natural tastes of peppers and chicken. Use kosher salt for better seasoning coverage. Always taste it before adding more sauce.

BLACK PEPPER:

  • Black pepper balances the creamy sauce and adds a hint of spice. Adjust to taste after starting small.

SMOKED PAPRIKA:

  • Paprika-smoked enhances roasted poblano with a rich, smoky flavor. Additionally, it gives the sauce a delicate hue. Spicy or sweet paprika both taste nice in this dish; so add as preferred.

GARLIC POWDER:

  • Garlic powder adds a savory foundation flavor without being overbearing. It adds smoothness to sauces by blending smoothly. You can use freshly minced garlic in its place if desired.

THICK CREAM:

  • Thick Cream produces the creamy, thick sauce that is necessary for keto. It maintains macro balance because it low-carbs and high fat content. Don’t use low-fat varieties as it gets curdle.

CHEESE:

  • Monterey Jack cheese creates a creamy sauce when it melts smoothly. Its mild flavor complements smoky poblano nicely. Use a Mexican cheese blend or cheddar in its place.

CREAM CHEESE:

  • Cream cheese makes a thick & tangy sauce. Soft cream cheese blends more readily. It also adds extra fat for keto balance.

BUTTER:

  • Butter helps sauté the poblano strips and adds flavor. Use unsalted butter to keep sodium levels under control. It gives the finished sauce more depth.

CILANTRO:

  • The cilantro balances the richness by adding a crisp, herbaceous flavor. Sprinkle on top before serving.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

INSTRUCTIONS:

  1. Set oven temperature to 400 degrees F.
  2. After placing the poblano peppers on a baking sheet, roast them for eight to ten minutes, or till their skins blister.
  3. Remove the skin, cool, and peel off. Cut into strips.
  4. Add black pepper, smoked paprika, salt, and garlic powder to chicken breasts.
  5. Warm the olive oil in big pan on moderate flame.
  6. Sear the chicken for four to five minutes from every surface, or till golden. Set aside after removing from the skillet.
  7. Melt butter in the same pan. Add the roasted poblano strips and cook for one to two minutes.
  8. Decrease the flame and stir in the cream cheese, heavy cream, and cheese shreds. Mix till it gets smooth and creamy consistency.
  9. Include chicken in pan and pour sauce.
  10. Cook on low flame for five mints to guarantee the chicken gets cook.
  11. Garnish with cilantro and serve hot.

SERVING SUGGESTIONS:

VEGETABLE SIDE:

  • Roasted Asparagus
  • Sautéed Spinach
  • Grilled Zucchini
  • Creamy Spinach

KETO BASE:

  • Zoodles
  • Cauliflower Rice
  • Broccoli Mash
  • Shirataki Noodles
  • Cauliflower Mash
  • Keto Breads & Wraps
  • Keto Tortillas
  • Almond Flour Flatbread
  • Coconut Flour Tortillas

SALAD:

  • Avocado Cucumber Salad
  • Spinach and Feta Salad
  • Arugula Salad with Olive Oil

TIPS:

  • Roast these peppers before requirement for convenience.
  • Monitor the chicken with a meat thermometer so it doesn’t get overcooked.
  • Include a splash of chicken broth to thin the consistency if required.
  • Sprinkle red flakes or slices of jalapenos for the additional spice content.

STORAGE INFORMATION:

FRIDGE:

  • Put this dish in the covered jar and store the peppers for three days.

FREEZER:

  • Put the cooked chicken and sauce in separate boxes and store the dish for two months.

FAQs:

Can I make this dish with chicken thighs?

  • Chicken thighs are a good choice to make this dish, as it is juicier and tastier, but it takes more time to cook.

How to prepare dairy-free poblano chicken?

  • Utilize dairy-free cheese and coconut cream to prepare non-dairy poblano chicken.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

NUTRITIONAL INFORMATION:

Calories: 420 kcal
Net carbs: 4g
Fiber: 2g
Total Carbs: 6g
Protein: 35g
Fat: 28g
Calcium: 150 mg
Iron: 1.4 mg
Vitamin A: 900 µg
Sodium: 480mg
Potassium: 650mg
Serving size: 1 chicken breast with sauce