1
Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce.
Dice tomato. Trim, peel, and thinly slice half the onion (whole onion for 4 servings); mince a few slices until you have 1 TBSP (2 TBSP for 4). Core, deseed, and dice poblano.
Pat chicken* dry with paper towels.