Ingredients
Scale
- 1.5 lbs Boneless skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon Olive oil
- 1 small Yellow onion, finely diced
- 3 cloves Garlic, minced
- 7 oz Canned diced green chilis (mild or hot, depending on your preference)
- 1/2 cup Low-sodium chicken broth
- 1 teaspoon Ground cumin
- 1/2 teaspoon Smoked paprika
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/4 cup Non-fat plain Greek yogurt
- Fresh cilantro and lime wedges for garnish
Instructions
- Start by cutting your chicken breasts into uniform 1-inch pieces. Dice the onion and mince the garlic. Measure out your spices—cumin, smoked paprika, salt, and pepper—so they are ready to go.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and sear until golden brown on all sides, about 5–7 minutes. Remove the chicken from the pan and set it aside. In the same skillet, add the onion and sauté for 3 minutes until translucent. Stir in the garlic and cook for another minute until fragrant. Add the diced green chilis, chicken broth, and spices. Bring the mixture to a light simmer, then return the chicken to the pan. Cover and cook for 5 minutes to ensure the chicken is cooked through and the flavors meld.
- Turn off the heat and let the skillet cool for one minute. Stir in the Greek yogurt until a creamy sauce forms. Taste and adjust salt or pepper if needed. Spoon the Green Chili Chicken into bowls. Garnish generously with fresh chopped cilantro and a squeeze of fresh lime juice. Serve it alongside cauliflower rice or a simple side salad to keep the meal under 300 calories.
- Cook Time: 30 minutes