1 lb Boneless Skinless Chicken Breasts
1/4 C Minced Onion
2 Cloves Minced Garlic
6-8 oz Canned Chopped Green Chiles (depending on can size)
Optional: small amount of chicken stock or Better than Bouillon
1/4 C Cream
1/3 C Shredded Cheddar or Jack Cheese
Olive oil
Salt
Pepper
Heat large skillet with oil. Cut chicken into bite sized pieces and season with salt and pepper. Saute’ till brown on both sides, adding onions about half way through. Add garlic and cook for another minute.
If needed, deglaze the pan with a little water or chicken stock. Add green chilies and cream, and simmer until chicken is done and sauce is thickened. Top with cheese, and serve when cheese melts.
Optional garnish: avocado slices; cilantro
Makes 3-4 servings
Nutritional Analysis for each of 3 servings: 4.5 grams of effective carbohydrate plus 1.5 grams fiber, 38 grams protein, 18 grams of fat, 347 calories.