A healthy, Southwest flavored dinner the whole family will love! Sweet Potato Noodles with Grilled Chicken and Creamy Poblano Sauce is a filling meal full of protein, carbs and vegetables. Both kids and adults will love how fun the sweet potato noodles are!

We finally got a new roof put on our house last Friday. After the huge hailstorm we had a little over a month ago, it’s been non-stop roof repair and replacement in Highlands Ranch. Every day when I go out for a walk, I see a minimum of four new roofs being put on and last Friday there were ten! Needless to say it was very noisy at our house Friday and made it almost impossible to work.

One thing I always wonder and maybe this is a weird thing to wonder, but how can the roofers go so long without going to the bathroom? They started up there at 9:00 and didn’t come down for their lunch break until 12:30. Then in the afternoon they were up there for at least another four hours. I’d pee my pants if I had to wait that long! I’m sure it gets really hot up there too so they must be drinking water…I don’t understand. It can’t be good for the body to hold it that long. Maybe they have super sized bladders…maybe I don’t want to know.

Let’s move on and talk about this amazing dinner I made a couple weeks ago, Sweet Potato Noodles with Grilled Chicken and Creamy Poblano Sauce. It’s a mouthful to say, but boy was it delicious! I’ve been a little crazy with my spiralizer lately, it’s just such a fun way to eat your veggies. My go-to is zucchini, but I wanted to give sweet potatoes a try. They seriously make for some awesome faux noodles, plus they take less time to cook!

I was in the mood for Southwest flavors, like I always am, so I seasoned the grilled chicken with ground cumin. It gives the chicken a great warm, nutty, earthy flavor that goes great with the sweetness of the sweet potato noodles and grilled corn. What really brings the whole meal together is the creamy poblano sauce. Normally I use green chiles, but I thought I’d change things up and go with poblanos. While I was grilling the chicken and corn I stuck them on to char as well. The char adds great flavor to the sauce. The sauce starts with a basic mixture of melted butter, flour, spices and chicken broth. The poblanos are puréed in the blender then added to the sauce turning it a pretty green color. The creaminess comes from Greek yogurt that is stirred in at the very end. It adds richness to the poblano sauce that makes you want to just stand there and eat it with a spoon. Every component in the Sweet Potato Noodles with Grilled Chicken and Creamy Poblano Sauce adds the perfect amount of sweet and savory flavors and makes for a filling and well rounded dinner.

Sweet Potato Noodles with Grilled Chicken and Creamy Poblano Sauce

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

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Ingredients

Poblano Sauce

• 1/2 cup chopped grilled or roasted poblano peppers (approx. 2 peppers), remove skin, stem and seeds before chopping
• 1 cup low sodium chicken broth, reserve 2 tablespoons to blend with chopped poblanos
• 1 tablespoon butter
• 1 1/2 tablespoons flour, use gluten-free to make this recipe gluten-free
• 1/2 teaspoon ground cumin
• Kosher salt and fresh ground black pepper to taste
• 1/2 cup plain non-fat Greek yogurt

Cumin Grilled Chicken

• 4 boneless skinless chicken breasts
• 3/4 teaspoon ground cumin
• 3/4 teaspoon kosher salt, or to taste
• 1/4 teaspoon black pepper, or to taste

Sweet Potato Noodles

• 2 medium to large sized sweet potatoes, peeled if desired and spiralized
• 2 teaspoons olive oil
• Kosher salt and fresh ground black pepper to taste

Other Ingredients

• 2 ears of corn, grilled and kernels cut off
• Cilantro
• Chopped poblano peppers (optional)

Instructions

Grilling the Poblanos, Corn and Chicken

1. Preheat grill to medium-high heat and spray or brush the grates with oil.
2. While the grill is heating combine the spices for the chicken and sprinkle evenly over both sides.
3. Remove the husks and silk from the corn, brush or spray them with a little oil and sprinkle with salt and pepper.
4. Brush or spray the poblano peppers with oil.
5. Place the corn and poblanos on the heated grill and close the lid.
6. Turn the corn and peppers approximately every 3-5 minutes until the corn has char marks and the skin of the poblanos is completely charred and the flesh is soft, this will take about 15-20 minutes total.
7. Once the poblanos are ready remove them from the grill and into a plastic or paper bag and seal it for approximately 10 minutes.
8. Remove the corn from the grill and cut off the kernels with a knife once they are cool enough to handle.
9. While the corn and poblanos are cooling grill the chicken for approximately 4-6 minutes per side depending on their thickness.
10. Remove from the grill and let the chicken rest for 5 minutes before slicing.
11. Once the poblanos have cooled, remove from the bag and peel off the skins.
12. Cut off the stems, remove the seeds and chop the peppers.

Sweet Potato Noodles

1. In a large skillet over medium-high heat, heat 2 teaspoons olive oil.
2. When the skillet is hot add in the spiralized sweet potatoes.
3. Season with kosher salt and black pepper and sauté for 6-8 minutes or until tender, but still have a little bite to them.

Creamy Poblano Sauce

1. Add 1/2 a cup of the chopped poblanos to a blender along with 2 tablespoons of the chicken broth, blend until smooth.
2. In a small saucepan over medium heat melt the butter.
3. Once the butter is melted whisk in the flour and cook for about 1 minute.
4. Slowly pour in the remaining chicken broth and poblano mixture whisking the entire time.
5. Add in the cumin and season with kosher salt and pepper.
6. Continue to whisk the sauce until it thickens, about 4-5 minutes.
7. Remove the sauce from the heat and let it cool for a minute before whisking in the Greek yogurt.

Assembling

1. Divide the sweet potato noodles into 4 bowls or plates.
2. Top the noodles with sliced chicken breast, corn and your desired amount of the creamy poblano sauce.
3. Garnish with cilantro and any remaining chopped poblano peppers.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 370 Total Fat: 11g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 112mg Sodium: 559mg Carbohydrates: 21g Fiber: 2g Sugar: 6g Protein: 47g

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