3-Ingredient Brown Sugar and Mustard Chicken Breasts
Recipe courtesy of Brit + Co.
PREP TIME: 10min COOK TIME: 1hr
1 tsp. salt
1 tsp. black pepper
1 clove garlic
4 slices lemon
bundle fresh herbs
4 large poblano peppers
1 can black beans, rinsed and drained
1 can sweet corn, rinsed and drained
1/2 cup diced red onion
1 small sweet potato, finely diced
1 1/4 cup chunky tomato salsa
1 tsp. chili powder
1 tsp. cumin
1 tsp. dried oregano
1 cup feta cheese
1/4 cup chopped cilantro, for garnish
Poach the chicken breasts. Lay the chicken breasts in a single layer in the bottom of a large saucepan. Season with salt and pepper. Top with lemon slices, fresh herbs (we used rosemary, oregano and marjoram) and crushed garlic. Fill the saucepan with cold water until it reaches 1–1 ½ inches above the chicken breasts. Bring the water to a boil, then cover the saucepan and reduce the heat to low. Lightly simmer until the chicken breasts are just cooked through, about 15 minutes. The cooking time will vary depending on the thickness of the chicken breasts. Once the chicken is done cooking, cool and shred.
TIP: First, poach the chicken. Place the chicken breasts into a pot, season with salt and pepper and top with sliced lemon.
Slice each poblano pepper in half lengthwise and place in a baking sheet lined with parchment paper.
Clean and dice the sweet potato and red onion. Mix shredded chicken, black beans, corn, onion, sweet potato, tomato salsa, cumin, chili powder, salt and pepper.
Divide mixture evenly in each poblano pepper half. Cover the pan with foil and bake for 40 minutes or until the peppers are fork tender. Remove from oven and garnish with feta cheese and cilantro.
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