Halve lime. Juice one half and quarter remaining halve.

Stem poblano pepper, seed, and cut into 1/2” dice. Wash hands and cutting board after prepping poblano.

Pat diced chicken dry, and season with a pinch of salt and pepper.

If using antibiotic-free chicken breasts, on a separate cutting board, cut into a 1" dice.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add poblano to hot pan and stir occasionally until lightly charred and tender, 3-5 minutes.

Transfer poblano to a mixing bowl and set aside.

Wipe pan clean and reserve.

Return pan used to char poblanos to medium-high heat and add 1 tsp. olive oil.

Add chicken to hot pan and stir occasionally until lightly browned, 4-5 minutes.

If using antibiotic-free chicken breasts, follow the same cooking times and instructions.

Transfer chicken to a plate. Chicken will finish cooking in a later step. Keep pan over medium-high heat.

Add 1 tsp. olive oil and rice to hot pan and stir often until toasted, 2-3 minutes.

Stir in tomato sauce, 1 1/4 cup water, seasoning, and chicken and any accumulated juices.

Bring to a simmer. Once simmering, reduce heat to low.

Cover, and cook until rice is tender and chicken reaches a minimum internal temperature of 165 degrees, 18-20 minutes.

Stir in peas and a pinch of salt and cook until warmed through, 1 minute.

While rice cooks, make slaw.

To bowl with poblano, add slaw mix, mayonnaise, 1 tsp. olive oil, and 2 tsp. lime juice. Stir to combine, then stir occasionally while rice cooks.

Plate dish as pictured on front of card, topping rice with slaw and garnishing with hot sauce (to taste). Squeeze lime quarters over rice (to taste). Bon appétit!