Marinate chicken with the marinade in the fridge before cooking.
Blend cottage cheese, cream cheese, adobo sauce, and chicken broth until smooth.
Heat a pan medium high. Sear chicken for 5 minutes each side or until 165 internal temp.
Roast 1 poblano pepper at 400 degrees for 30 minutes. Transfer to a bowl and cover to steam. Peel and dice.
Mix diced poblano peppers into the queso.
Scoop cilantro lime rice into bowls, add chicken, and pour queso sauce on top.
