Chili Lime Chicken Stuffed Poblano
Prep time
Cook time
Total time
Tender juicy chicken marinated in a lime sauce that was stuffed with roasted poblanos and Monterrey Jack Cheese.
Recipe type: Dinner
Cuisine: American
Serves: 4 servings
  • Marinade:
  • 1 clove garlic, minced
  • ¼ cup lime juice
  • 1 tbsp. olive oil
  • ¼ tsp. salt
  • ¼ tsp pepper
  • 4 tsp. chili powder
  • Chicken:
  • 16 oz. chicken breast, skinless, boneless
  • 4 poblano peppers
  • 2 oz Monterrey Jack Cheese
  • Topping:
  • 1 medium tomato, chopped small
  • dash salt
  • dash pepper
  • ½ tsp lime juice
  • 1 tsp. parsley, chopped
  1. Take the chicken, and butterfly it. To butterfly it; Use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side. Open out the breast so that it resembles a butterfly.
  2. Sprinkle chicken with a little bit of salt & pepper. Rub chili powder all over; set aside.
  3. In a bowl, add garlic, lime juice, olive oil, salt & pepper; mix until combined. Add chicken to a ziplock bag and pour marinade over chicken. Place in the refrigerator for 1 to 2 hours.
  4. Meanwhile, roast your poblano peppers. Set grill to medium to high heat. Add poblano peppers and cook for about 5-10 minutes per side or until the skins are dark and bubbly. Place peppers in a bowl and cover for about 15 minutes.
  5. With gloves on; Gently with a back of a knife or use a butter knife, peel off the skin. Cut the tops of the pepper off and slice pepper through the center. Scrape the seeds from the inside of the pepper.
  6. Take the chicken out of the marinade and discard marinade. Open the chicken breast and evenly divide the poblanos between each breast. Evenly sprinkle cheese on top of peppers. Close the chicken breast and place on grill over medium heat. Cook each side of the chicken for about 6 minutes or until no longer pink. Place on serving plate.
  7. Meanwhile, in a bowl, add tomatoes, salt & pepper and lime juice. Mix until combined. Top chicken with tomatoes.
Nutrition Information
Serving size: ¼ of recipe Calories: 213 Fat: 7.6 Carbohydrates: 1.4 Sugar: 0 Sodium: 148 Fiber: .03 Protein: 29 Cholesterol: 85
Recipe by Peanut Butter and Peppers at