Sweet Potato Noodles with Grilled Chicken and Creamy Poblano Sauce
Sweet Potato Noodles with Grilled Chicken and Creamy Poblano Sauce is a healthy and balanced Southwest flavored dinner.
Servings: 4 servings
Ingredients
Poblano Sauce
- 1/2 cup grilled or roasted poblano peppers, chopped (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 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
- Preheat grill to medium-high heat and spray or brush the grates with oil.
- While the grill is heating combine the spices for the chicken and sprinkle evenly over both sides.
- Remove the husks and silk from the corn, brush or spray them with a little oil and sprinkle with salt and pepper.
- Brush or spray the poblano peppers with oil.
- Place the corn and poblanos on the heated grill and close the lid.
- 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.
- Once the poblanos are ready remove them from the grill and into a plastic or paper bag and seal it for approximately 10 minutes.
- Remove the corn from the grill and cut off the kernels with a knife once they are cool enough to handle.
- While the corn and poblanos are cooling grill the chicken for approximately 4-6 minutes per side depending on their thickness.
- Remove from the grill and let the chicken rest for 5 minutes before slicing.
- Once the poblanos have cooled, remove from the bag and peel off the skins.
- Cut off the stems, remove the seeds and chop the peppers.
Sweet Potato Noodles
- In a large skillet over medium-high heat, heat 2 teaspoons olive oil.
- When the skillet is hot add in the spiralized sweet potatoes.
- 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
- Add 1/2 a cup of the chopped poblanos to a blender along with 2 tablespoons of the chicken broth, blend until smooth.
- In a small saucepan over medium heat melt the butter.
- Once the butter is melted whisk in the flour and cook for about 1 minute.
- Slowly pour in the remaining chicken broth and poblano mixture whisking the entire time.
- Add in the cumin and season with kosher salt and pepper.
- Continue to whisk the sauce until it thickens, about 4-5 minutes.
- Remove the sauce from the heat and let it cool for a minute before whisking in the Greek yogurt.
Assembling
- Divide the sweet potato noodles into 4 bowls or plates.
- Top the noodles with sliced chicken breast, corn and your desired amount of the creamy poblano sauce.
- Garnish with cilantro and any remaining chopped poblano peppers.
Nutrition
Calories: 370kcal | Carbohydrates: 21g | Protein: 47g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 112mg | Sodium: 559mg | Fiber: 2g | Sugar: 6g