Chicken & Poblano Pepper Stir-Fry

This is one of my favorite weeknight meals AND its sooo easy to make. ! I love the Mexican style flavors in this one; it tastes great over a bed of rice or quinoa, wrapped up in a taco, or even over a salad !

What you’ll need:

Servings: 3

• 2lbs chicken breast

• 1-2 large poblano peppers

• 1 tsp onion powder

• 1/4 tsp cumin

• 1 tsp lemon pepper seasoning

• 1 tsp dried oregano

• 1 tsp paprika

• 1/2 tsp garlic salt

• 1 garlic clove

• 1/2 tsp fresh squeezed lemon juice

• fresh cilantro

Instructions:

*Make sure all protein/produce is washed and dried

1. Start off by cutting chicken breast into bite sized pieces and transfer to a mixing bowl— Season with onion powder, cumin, lemon pepper, oregano, paprika, and garlic salt. Mix well and set aside.

2. Cut Poblano pepper into large bite sized pieces and remove seeds if you don’t want spice.

3. Mince or press garlic and rough chop cilantro- set aside.

4. Heat up a medium-large skillet pan with some olive oil or oil of choice.

5. Once pan is heated though, add in garlic and stir fry until fragrant- about 15 seconds.

6. Now add in cut up poblano and stir fry until peppers have a little color.

   *Season with salt and pepper here if needed

7. Add in seasoned chicken and let sear for a minute or two to ensure the chicken has some color first— then continue stir frying until chicken is completely cooked through and reaches an internal temp of 165F.

8. Turn off heat and squeeze some lemon juice on top and garnish with fresh chopped cilantro.

9. ENJOY over some rice, quinoa, or wrap it all up in a taco!