Sweet Potato Noodles with Grilled Chicken and Creamy Poblano Sauce

Grilling the Poblanos, Corn and Chicken

1. Preheat grill to medium-high heat and spray or brush the grates with oil.
2. While the grill is heating combine the spices for the chicken and sprinkle evenly over both sides.
3. Remove the husks and silk from the corn, brush or spray them with a little oil and sprinkle with salt and pepper.
4. Brush or spray the poblano peppers with oil.
5. Place the corn and poblanos on the heated grill and close the lid.
6. Turn the corn and peppers approximately every 3-5 minutes until the corn has char marks and the skin of the poblanos is completely charred and the flesh is soft, this will take about 15-20 minutes total.
7. Once the poblanos are ready remove them from the grill and into a plastic or paper bag and seal it for approximately 10 minutes.
8. Remove the corn from the grill and cut off the kernels with a knife once they are cool enough to handle.
9. While the corn and poblanos are cooling grill the chicken for approximately 4-6 minutes per side depending on their thickness.
10. Remove from the grill and let the chicken rest for 5 minutes before slicing.
11. Once the poblanos have cooled, remove from the bag and peel off the skins.
12. Cut off the stems, remove the seeds and chop the peppers.

Sweet Potato Noodles

1. In a large skillet over medium-high heat, heat 2 teaspoons olive oil.
2. When the skillet is hot add in the spiralized sweet potatoes.
3. Season with kosher salt and black pepper and sauté for 6-8 minutes or until tender, but still have a little bite to them.

Creamy Poblano Sauce

1. Add 1/2 a cup of the chopped poblanos to a blender along with 2 tablespoons of the chicken broth, blend until smooth.
2. In a small saucepan over medium heat melt the butter.
3. Once the butter is melted whisk in the flour and cook for about 1 minute.
4. Slowly pour in the remaining chicken broth and poblano mixture whisking the entire time.
5. Add in the cumin and season with kosher salt and pepper.
6. Continue to whisk the sauce until it thickens, about 4-5 minutes.
7. Remove the sauce from the heat and let it cool for a minute before whisking in the Greek yogurt.

Assembling

1. Divide the sweet potato noodles into 4 bowls or plates.
2. Top the noodles with sliced chicken breast, corn and your desired amount of the creamy poblano sauce.
3. Garnish with cilantro and any remaining chopped poblano peppers.