INGREDIENTS
2
thinly sliced boneless, skinless chicken breasts
Up to 1 Tbs Ancho chili powder (or to taste)
Sea Salt
1 tsp
oil
3
Poblano peppers, sliced in half lengthwise and seeds removed
1 tsp
olive oil
salt & pepper
1/4 cup
plain Greek yogurt
Juice of 1/2 lime