RECIPE: Grilled Chicken with Poblano Pepper Cream Sauce
Robyn Schmidt
Want a creamy sauce with a little (or a lot) of spice to liven up chicken, shrimp or frankly anything? This roasted poblano garlic cream sauce is gluten and dairy free but packs a spicy punch and makes even the simplest grilled chicken taste amazing!
The sauce is great on anything really- as a dip, or even thinned out with extra coconut milk as a spicy salad dressing!
Serve with grilled chicken over cauliflower rice for a filling and balanced weeknight meal.
Take the head of garlic and cut off the top. Drizzle with a little EVOO and salt and pepper and wrap tightly in aluminum foil. Roast in a 400F oven for 40 min or until cloves are soft. Set aside.
Boil enough water to cover the raw cashews and allow to sit and soak at least 1 hour. Drain and set aside.
Over an open flame char the poblano peppers, turning each side as they blacken. It's easiest to turn on your gas stove and lay them on the burner, flipping with tongs.
Once peppers are charred, place them in a plastic gallon size bag and seal. Let sit a few minutes and then toss and rub to release the skins.
Cut off stems, cut open and deseed the poblano peppers.
Place peppers in a blender. Add lime juice, 3 gloves of roast garlic, coconut milk, and soaked cashews. Blend well. Add salt and pepper to taste. Set aside.
Season chicken breasts with salt and pepper. Heat 1 tbsp EVOO in a large skillet over medium-high heat. Cook chicken until golden and juices run clear, 4 to 5 minutes per side. Serve with sauce and cauliflower rice.
