Creamy Chicken Poblano Skillet

Ingredients

• 1 1/4 pounds boneless skinless chicken breasts, approximately 3 chicken breasts
• 1 teaspoon olive oil
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• Salt and pepper to taste
• 4 cups cauliflower rice
• 1 cup drained and rinsed black beans
• 1/2 cup drained corn
• Nonstick cooking spray
• 3/4 cup Herdez Roasted Poblano Salsa Cremosa
• 1/4 cup Chobani Nonfat Plain Greek Yogurt
• 2 ounces Simple Truth Salsa Verde Protein Tortilla Style Chips

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Instructions

1. Preheat the air fryer to 375°F.
2. Pat the whole chicken breasts dry. Rub them evenly with the olive oil, garlic powder, onion powder, salt, and pepper.
3. Place the chicken breasts in the air-fryer basket without overlapping. Air-fry for 10 to 14 minutes, turning halfway through cooking.
4. Confirm that the thickest part of each chicken breast has reached 165°F before eating. Transfer the chicken to a cutting board and rest for 5 minutes before slicing.
5. While the chicken cooks, lightly coat a large skillet with cooking spray and heat over medium-high heat.
6. Add the cauliflower rice and cook for 5 to 6 minutes, until tender and the excess moisture has evaporated.
7. Stir in the black beans and corn. Season with salt and pepper and cook for 2 to 3 minutes.
8. Combine the poblano sauce and Greek yogurt in a microwave-safe bowl. Microwave for 30 seconds, stir, and microwave for another 15 seconds if needed.
9. For each serving, plate 5 ounces of the skillet mixture with 3.75 ounces sliced cooked chicken, 1/4 cup creamy poblano sauce, and 1/2 ounce crushed salsa verde protein chips.

40/400 Notes

• Keep the chicken breasts whole during cooking and slice only after the 5-minute rest.
• Weigh the cooked skillet mixture during taste testing to confirm the 20-ounce finished yield before final nutrition publication.
• Keep the protein chips separate until serving so they stay crunchy.