Servings: 4
Estimated WW Points: 3 Points per serving
Exact Points may vary depending on the cream cheese, cheese, and green chile brands you use.
Ingredients
- 1½ lbs boneless, skinless chicken breast, cut into bite-size pieces
- 1 can (4 oz) diced green chiles
- 1 small onion, diced
- 2 cloves garlic, minced
- ½ cup reduced-sodium chicken broth
- 4 oz reduced-fat cream cheese, softened
- ½ cup nonfat plain Greek yogurt
- ½ cup reduced-fat shredded Mexican blend or cheddar cheese
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 green onions, sliced
- Nonstick cooking spray
Instructions
- Spray a large skillet with nonstick cooking spray and heat over medium-high heat.
- Season the chicken with chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
- Add the chicken to the skillet and cook for about 5–6 minutes, stirring occasionally, until lightly browned and almost cooked through.
- Add the diced onion and garlic and cook for another 2 minutes.
- Stir in the green chiles and chicken broth. Let everything simmer for about 2–3 minutes.
- Reduce the heat to medium-low and add the reduced-fat cream cheese. Stir until it melts into the broth and creates a creamy sauce.
- Turn the heat to low. Mix a few spoonfuls of the warm sauce into the Greek yogurt, then slowly stir it back into the skillet.
- Sprinkle the shredded cheese evenly over the chicken.
- Cover the skillet for 2–3 minutes, just until the cheese is completely melted.
- Finish with plenty of sliced green onions.
Nutrition Facts
Per serving, approximately:
- Calories: 285
- Protein: 43g
- Carbohydrates: 8g
- Fat: 9g
- Saturated Fat: 4g
- Fiber: 1g
- Sugar: 4g
- Sodium: 590mg
Estimated WW Points: 3 per serving
I’ve found this one turns out much better if you don’t let the sauce boil after the Greek yogurt goes in. I keep the heat really low and just let the cheese melt over the top. The sauce stays smooth and creamy that way, and I always leave a few bigger pieces of chicken instead of shredding everything because it makes the skillet feel much more filling.