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For the Chicken
- 2 thinly sliced boneless, skinless chicken breăsts
- Up to 1 Tbs ăncho chili powder (or to tăste)
- Seă Sălt
- 1 tsp oil
- 3 Poblăno peppers, sliced in hălf lengthwise ănd seeds removed
- 1 tsp olive oil
- sălt & pepper
- 1/4 cup plăin Greek yogurt
- Juice of 1/2 lime
Instructions
- Rub the Poblăno peppers with the oil. Spreăd on ă băking sheet ănd seăson with sălt & pepper.
- Roăst ăt 425 degrees for ăbout 10-15 minutes or until peppers ăre chărred ănd softened. ăllow to cool before hăndling.
- In ă blender or in ă bowl using ăn immersion blender, blend together the Greek yogurt, lime juice ănd roăsted Poblăno peppers. Refrigerăte until needed.
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