I like to fix this dish when I’m craving Mexican food and want it quick.  It goes together easily, too. This is great served with a nice guacamole-tomato-lettuce salad and if you can afford the carbs, some cheese topped refried beans.  This dish is suitable for all phases of Atkins but not for Primal-Paleo devotees.

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INGREDIENTS:

10 oz. deboned skinless chicken breast meat

2 T. olive oil

2 oz. chopped onion

3 oz. poblano pepper, seeded and cut in half lengthwise

1 c. chicken broth

2 oz. heavy cream

1 clove minced garlic

4 oz. grated Monterrey Jack cheese

Dash of ground cumin and chili powder

Dash pepper

DIRECTIONS:  Lay chicken breasts on cutting board and slice them on an angle into 3 thinner pieces each.   Heat oil in non-stick skillet.  Sear poblano pepper on both sides until brown.  Cool and peel off any of the cellophane-like tough skin you can remove (or you can oven roast on 400º if you prefer and only peel the scorched part of the skin off).  Place pepper on cutting board and cut into thin slivers.  Now, brown chicken pieces on both sides in same skillet over  high heat.  Preheat oven to 350º.  Remove chicken from skillet and add onion.  Saute until onion begins to brown.   Add garlic, spices and slivered poblano pepper to pan.  Remove from fire and add broth, cream and cheese.  Stir in a tiny bit of your preferred thickener.  Replace chicken into skillet and pop into 350º oven for about 30 minutes.

NUTRITIONAL INFO:  Makes 3 servings, each containing:

499  cals, 35.5g fat, 4.33g carbs, 0.67g fiber, 3.66g NET CARBS, 39.1g protein, 320 mg sodium