Chicken with Poblano Peppers


  • 3 Poblano Peppers
  • 3 Chicken Breasts
  • 1 Large Onion (Sliced)
  • 3 Cloves of Garlic (Minced)
  • 1 1/2 Cups of Organic Heavy Cream
  • 2 tsp Cumin
  • Salt and Pepper to Taste


  1. Start by roasting the peppers. You can do this either on a gas stove top or in the oven on broil. Wait till the peppers blister completely on all sides then place in a bowl and cover for 6 minutes.
  2. Turn pan on medium heat and add 3 tablespoons of Avocado Oil.
  3. Season chicken on both sides with salt and pepper.
  4. Place chicken into the pan and cook on each side 5-6 minutes or until the chicken is completely cooked through.
  5. Uncover the poblano peppers and remove blacken blisters from the pepper.
  6. Slice each pepper thinly.
  7. Once chicken is cooked remove it from the pan and set aside.
  8. Add the sliced onions and minced garlic and sauté for 3-4 minutes.
  9. Pour heavy cream, sliced poblano peppers and cumin into the pan and mix until the sauce thickens, takes around 5 minutes.
  10. Plate chicken and pour poblano sauce directly on to the chicken.