Grill corn and 3-4 chicken breasts
Sauce:
Grill 2-3 poblano peppers and jalapeno (optional) until blistered. Let rest in bowl covered in plastic wrap until cool to touch. Meanwhile, saute 1/2 large onion, sliced, and 2 large garlic cloves, minced, in EVOO and butter. Peel and slice peppers. Blend 2/3 of the peppers, 1 cup packed cilantro leaves, 1/4 t salt, and 1/2 c chicken stock in food processor. Pour the pureed mixture in with the onions and garlic. Add the rest of the sliced peppers. Add 1/2 c chicken stock, 1/2 t salt, 1 T lime juice (or more to taste), 1 t honey, and 3/4 c heavy cream. Bring to a boil and simmer until thickened. Add grilled chicken breasts and coat with sauce. Season with salt and pepper.
Slice corn off cob.
Optional: serve over quinoa.
Garnish with cilantro and lime.
