Ingredients
• 1 lb (450g) boneless chicken breasts or thighs, sliced into strips
• Salt & black pepper to taste
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, sliced (any color)
• 1 can (4 oz) diced green chilies
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ cup low-sodium chicken broth
• ½ cup heavy cream or full-fat coconut milk
• 1 cup shredded cheddar or Mexican blend cheese (plus extra for topping)
• ¼ cup grated Parmesan cheese
• Fresh cilantro, chopped (for garnish)
• Optional: cooked rice, tortillas, or taco shells for serving
Instructions
- Season chicken with salt and pepper.
- In a large skillet over medium-high heat, warm olive oil. Sear chicken until golden and cooked through. Remove and set aside.
- In the same pan, sauté onion and bell pepper 5–6 minutes until soft. Add garlic and cook 30 seconds more.
- Stir in green chilies, cumin, chili powder, and smoked paprika. Cook 1 minute to toast the spices.
- Pour in chicken broth and simmer 1–2 minutes to deglaze the pan.
- Reduce heat to low. Stir in heavy cream, cheddar, and Parmesan. Mix until smooth and creamy.
- Return chicken to the pan. Toss gently to coat and warm through (1–2 minutes).
- Serve hot, garnished with fresh cilantro and extra cheese.
✨ Great with:
• Steamed rice or cilantro-lime rice
• Warm tortillas or taco bowls
• A dollop of sour cream or guacamole
💡 Make it heartier: Add black beans or corn.
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 20 mins , Total Time : 30 mins , Servings : 4 , Calories : 380 per serving , Net Carbs: 12g , Fats: 20g , Protein: 36g