Cheesy Jalapeño Chicken

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 pound boneless skinless chicken breast tenders

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil

1/2 cup onion (minced)

2 tablespoons jalapenos (minced (seeds & membranes removed for mild heat)

3/4 cup chicken broth

3 ounces cream cheese (cut into chunks)

1/2 cup shredded jack & cheddar

Optional - additional sliced jalapeno & cheese to garnish

Directions

In a small bowl add the spices & stir to combine.

Sprinkle both sides of the chicken tenders with the spice mix, set aside.

Heat the oil in a large skillet over medium heat. Add the chicken to the skillet in a single layer. Brown for 5 minutes on each side. Transfer to plate & set aside. NOTE: the chicken does not need to be 100% cooked through at 165°F, it will continue cooking later in the sauce. Overcooking it now will result in dry chicken later.

Turn the heat down to medium-low. Add the onion & the jalapenos to the hot skillet, stir and cook for 3 minute to soften.

Add broth & using a wooden spoon, scrape up the bits on the bottom of the pan. Next, add the chunks of cream cheese to the pan. Stir and heat until the cheese is melted. Sprinkle in the shredded cheddar jack cheese, stir to melt and combine.

Add the chicken tenders back to the pan. Turn to coat both sides with the sauce & cook a final 3-5 minutes or until an internal meat thermometer shows they are 165°F.

Turn the heat off the pan. To garnish sprinkle with additional slice of jalapenos and/or more cheese.

Serve immediately over rice, cauliflower rice, mashed potatoes, quinoa, pasta, or zucchini noodles.

Nutrition

• Calories: 346 kcal
• Total Fat: 23 g
• Saturated Fat: 9 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.01 g
• Cholesterol: 111 mg
• Sodium: 609 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 30 g