Roasted Poblano Chicken
1 cup instant white rice
2 limes, juiced & divided
1/2 cup chopped fresh cilantro, divided
1 cup whole-wheat flour
1 1/2 tsp garlic powder
1/2 tsp chipotle powder
1/2 tsp black pepper
1 1/2 lbs boneless, skinless chicken breasts, cut into strips
Non-stick cooking spray
2 poblano peppers, diced
1 (12 oz) bag frozen corn
3 small green onions, minced
Preheat oven to 400°F.
Prepare rice according to package directions. Add juice of 1 lime & 1/4 cup cilantro. Mix well & set aside.
In a medium bowl, whisk together flour, garlic powder, chipotle powder & black pepper. Generously coat chicken in flour mixture.
Lightly coat baking sheet with cooking spray. Add chicken, peppers & corn to sheet. Roast 15 minutes per side until chicken is golden brown & fully cooked.
Top with onions, remaining lime juice & cilantro. Serve over rice.
Use brown rice instead of white rice to increase vitamins & minerals. Your heart will thank you!