Ingredients

The following ingredients have 4 Servings
  • 1 small poblano
  • 2 large tomatillos, cut in half
  • 1 tablespoon of olive oil
  • 1/4 cup of cilantro
  • 1 garlic clove
  • 5.5 oz. plain greek yogurt
  • 1/2 teaspoon of ground cumin
  • 1 tablespoon of fresh lime juice
  • salt & pepper
  • 4 chicken breasts
  • olive oil
  • salt & pepper

Instruction

  • Heat grill to medium high heat.
  • Season poblanos and tomatillo halves with a little olive oil, salt, & pepper.
  • Place on the grill.
  • Grill Poblanos for 4-5 minutes per side, so that it is blackened on all sides. Grill tomatillos for 3 minutes per side.
  • Remove everything from the grill. Set tomatillos aside. Place poblanos in a glass bowl and cover with plastic wrap. Let sit for 5 minutes. Remove plastic wrap and peel off the charred skin.
  • In a blender add, grilled tomatillos, roasted poblanos, cilantro, garlic, ground cumin, lime juice, plain greek yogurt, and salt & pepper. Blend until smooth. Set aside.
  • Season chicken breasts with olive oil, salt, & pepper.
  • Place on grill and grill each side for 5-6 minutes, until there is no more pink.
  • Remove from grill and serve with Tomatillo Roasted Poblano Cream Sauce.