INGREDIENTS
1/2 cup
chopped roasted or grilled 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 tbsp
butter
1 1/2 tbsp
flour, use gluten-free to make this recipe gluten-free
1/2 tsp
ground cumin
Kosher salt and black pepper
1/2 cup
plain non-fat Greek yogurt
4
boneless skinless chicken breasts
3/4 tsp
ground cumin
3/4 tsp
kosher salt, or to taste
1/4 tsp
black pepper, or to taste
2
medium to large sized sweet potatoes, peeled if desired and spiralized
2 tsp
olive oil
Kosher salt and black pepper
2
ears of corn, grilled and kernels cut off
Cilantro
Grilled poblano pepper, chopped