Chef's Pick
30 min.
440 cal.
2 serv.
Mild
Cook time: 30 minutes
Preheat oven to 400°
Chop 1 package of chicken, add to mixing bowl, fold in ½ of the rice + ½ cup of street corn dip
Wash + dry 2 poblanos, slice in half lengthwise + discard seeds; divide filling between peppers, add peppers cut side up to sheet pan + cover with foil; roast 15-20 min then remove foil + roast 10 min more until hot + bubbling—looks great!
Servings: 2
Amount per serving
Calories
Fat
Carbs
Fiber
Protein
Sugars
440
11g
15
Saturated Fat
3g
15%
Trans Fat
0g
75mg
25%
560mg
25%
53g
20%
Dietary Fiber
1g
4%
Total Sugars
3g
Included 0g added sugars
0%
33g
0%
9%
6%
17%
0%
The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.
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