Oven-Roasted Poblano Chicken with Cilantro-Lime Rice

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs roasted with smoky poblano peppers paired with bright cilantro-lime rice for a vibrant, Tex-Mex inspired dinner. This Mexican-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, poblano peppers, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 45 min Serves 4 Mexican cuisine 420 cal/serving

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Ingredients

4 pieces, about 6 oz each bone-in chicken thighs
2 large, seeded and sliced into strips poblano peppers
3 tbsp olive oil
1 tsp ground cumin
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 cup long grain white rice
2 cups chicken broth
1/4 cup chopped fresh cilantro
2 tbsp fresh squeezed lime juice

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, toss 4 bone-in chicken thighs and 2 large sliced poblano peppers with 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
Step 2: Arrange the chicken thighs skin side up on a rimmed baking sheet, spreading the poblano strips around them. Roast for 35-40 minutes until chicken reaches 165°F internal temperature and skin is crispy.
Step 3: While chicken roasts, rinse 1 cup long grain white rice under cold water until water runs clear. In a medium saucepan, bring 2 cups chicken broth to a boil, add the rice, cover, and reduce heat to low. Simmer for 18 minutes until liquid is absorbed.
Step 4: Remove rice from heat and fluff with a fork. Stir in 1/4 cup chopped fresh cilantro and 2 tbsp fresh lime juice for a fresh finishing touch.
Step 5: Serve the roasted chicken and poblano peppers over the cilantro-lime rice for a colorful, satisfying meal.