Roasted Poblano Salsa Chicken Bake is a quick and easy salsa covered chicken dinner covered in a blanket of cheese and perfect for any night of the week!
Another week has flown by and it is flying by faster than ever! We have been doing our best to enjoy the outdoors and all the activities that the warm weather tends to bring, especially this week! I am currently participating in a walking challenge for a Facebook group I am a part of and it has been the extra motivation I have needed to get my bones moving more than just in the kitchen!
The walking challenge has reminded me how often I choose to sit in front of a screen instead of giving my heart some exercise and my muscles a little burn! My sister chose to join me on day one; which resulted in both of us being drenched about a third of the way through and her reminding me that she mentioned an umbrella may be beneficial, but we powered through and arrived home soaked with mascara running and a big appetite!
Poblano Salsa Chicken is the answer for a quick dinner!
With all this frequent outdoor activity, I have been doing my best to prep ingredients ahead for minimum kitchen time. Such as my cashew cream for our latest skillet favorite and Roasted Poblano Salsa for this easy chicken dish that cooks in the oven and pairs well with a salad, rice, quinoa, tacos…the list could seriously go on forever. We even used the leftovers for an impromptu cashew chicken pasta on a Throw-Everything-In-The-Pot-and-Call-It-Dinner night! Those nights happen quite frequently and are a result of the awesome tips I learned from a fellow blogger, Kristin, at Iowa Girl Eats! We have some version of her kitchen stash dinner at least every couple weeks and it never gets old, since the flavors are always varied! I am pretty sure she and I would get along great, since “making dinner out of what you already have” is sort of my specialty!
Although this chicken dish doesn’t require throwing everything from your kitchen cupboards in, we will be quick roasting a few poblano peppers and throwing them in the blender with several other fresh ingredients. I love poblanos as opposed to the typical salsa used for chicken bakes, since it adds such a smokey flavor without a ton of spice! You don’t even have to roast them longer than 10 minutes to get that blistered skin that brings their flavor alive!
As I mentioned, prepping some ingredients ahead of time during the weekend or afternoons (or whenever I have time) has allowed us to eat healthy delicious dinners without sacrificing sunshine/pool time. This recipe is a great example and here is why:
- Roast the poblano peppers on the weekend, allow to cool and toss in the fridge
- Whenever it’s convenient, throw said peppers in the blender with tomatoes, basil, garlic and a few other odds and ends and pulse it a few times. Poof. Salsa done. ✔ This will keep well in the fridge for up to 3-4 days
- Dinner time arrives…chicken breasts hit the casserole dish, salsa poured over top, cover, cook, uncover, cheese layer, bubbly magic in the oven and then DINNER TIME.
Poblano salsa prepped in your fridge ready to go is the name of this game! Bonus points if you can grab some of the ingredients from your own little herb garden in the back ???!
Take the night off and soak up that summer sunshine! This Roasted Poblano Salsa Chicken Bake is waiting to take the dinner task off your hands 🙂
If you try this recipe, make sure you post a photo on the socials [Instagram|Twitter|Facebook|Pinterest] and use the hash tag #wordslikehoneycomb so we can see! It’s my favorite to see your creations! ?
- 1-1.5lbs chicken breast (enough to cover bottom of a 3 qt. casserole dish)
- 6 oz. havariti or other white cheese, shredded
- olive oil spray
- 6 roma tomatoes
- 2 roasted poblano peppers
- 3 garlic cloves
- 6 basil leaves
- 1 small red onion
- 2 tsp. cumin
- 1 tsp. salt
- 1 tsp. onion powder
- Set oven to broil. Place peppers on baking sheet, spray thoroughly with olive oil spray and place in oven. Cook for up to 10 minutes or until well blistered on the outside. After cooled, slice lengthwise and remove stem and seeds, place in sealed bag and add to refrigerator until ready to use.
- Preheat oven to 425 degrees. Add poblanos, tomatoes and remaining salsa ingredients to a high-powered blender or food processor. Pulse until salsa is desired consistency. (I blended mine until it was chunky but not pulverized) Set aside.
- Spray a 3qt casserole dish with olive oil spray and place uncooked chicken breasts in the pan. Spread salsa over top of chicken, cover and place in oven for 25 minutes. Remove pan and add cheese. Return to oven uncovered for 5 minutes or until cheese has melted and is bubbling.
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