Poblano Chicken & Veggies

It's time of year to enjoy all those great fall veggies like peppers, squash, and fennel. One of my favorite ways is to make a poblano sauce that you can put on chicken or pork. It's easy and also goes great with other fall veggies.

Ingredients

2 Chicken Breasts

Butternut Squash

Rainbow Chard

4 Carrots

1 Large Fennel

1 Goat Cheese Dill Ball

1/4 cup of Milk or Heavy Cream

1/4 cup of Sour Cream

3 Poblano Peppers

Fresh Rosemary

Fresh Thyme

Instructions

1. Preheat oven to 425° and bake the butternut squash (40 minutes). If you have a gas stove roast the peppers on the flame. If not, you can put them on the baking sheet with the squash.

2. Cook the peppers until the skin starts to char. If you're baking them, the squash may take longer to cook.

3. While the peppers and squash are roasting, cook the chicken in a pan with heated oil until chicken browns. You can then either bake it or cook in the pan until cooked through, whichever you prefer.

4. Meanwhile, chop up the carrots, fennel, and rainbow chard.

5. Sauté the veggies with rosemary and thyme for 10 to 15 minutes. Then add in the butternut squash.

6. Chop up the poblano peppers.

7. Combine the peppers, dill goat cheese ball, milk, and sour cream in a blender and blend.

8. The sauce should look like this:

9. It's now time to plate by putting a spoonful of sauce on the bottom. Then place the veggies on top of the sauce and the chicken on top of the veggies.

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#cooking #dinnerrecipe #chicken