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Sizzling Mexican chicken strips and peppers topped with a creamy white cheese sauce in a skillet.
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Mexican Chicken with Cheese Sauce

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 420kcal

Ingredients

  • 800 g boneless skinless chicken breast, sliced into strips
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 0.5 teaspoon sal t
  • 0.5 teaspoon black pepper
  • 1 large bell pepper, julienned
  • 1 medium red onion, thinly sliced
  • 150 g reduced -fat sharp cheddar cheese, shredded
  • 120 g non -fat plain Greek yogurt
  • 60 ml low -sodium chicken broth
  • 30 g canned diced jalapeños, drained

Instructions

  • Pat the chicken breast dry and season evenly with cumin, smoked paprika, garlic powder, salt, and pepper.
  • Heat olive oil in a large non-stick skillet over medium-high heat.
  • Add chicken strips to the skillet and cook for 6 to 8 minutes, turning occasionally until fully cooked to an internal temperature of 165°F (74°C). Remove chicken and set aside.
  • In the same skillet, add the bell peppers and onions, sautéing for 5 minutes until tender-crisp.
  • In a separate small saucepan over low heat, combine the chicken broth and Greek yogurt, whisking until smooth.
  • Gradually stir in the shredded cheddar cheese until fully melted and incorporated. Do not allow the sauce to boil to prevent curdling.
  • Stir the diced jalapeños into the cheese sauce.
  • Return the chicken to the skillet with the vegetables and toss to combine.
  • Portion the chicken and vegetable mixture into four servings and pour the cheese sauce over each portion immediately.