BBQ jalapeño chicken

Ingredients

• 1½ lb (680 g) raw boneless, skinless chicken breast, cut into 1-inch pieces
• 2 tsp (9 g) olive oil, divided
• ½ cup (80 g) finely diced yellow onion
• 2 medium jalapeños (30 g), finely diced; remove seeds and ribs for less heat
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp black pepper; salt to taste after adding sauce
• ½ cup (120 ml) low-sodium chicken broth
• ½ cup (120 g) sugar-free BBQ sauce
• 6 oz (170 g) fat-free cream cheese, softened and cubed
• ¾ cup (84 g) reduced-fat shredded fiesta/Mexican-blend cheese

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How to make it

1. Pat the chicken dry; do not rinse it. Toss with smoked paprika, garlic powder and black pepper. Keep raw-chicken utensils separate from ready-to-eat ingredients.
2. Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Brown half the chicken for 4–6 minutes, turning occasionally; transfer to a plate for partially cooked chicken. Repeat with remaining oil and chicken. It will finish cooking in the sauce.
3. Reduce to medium heat. Add onion and jalapeños and cook 3–4 minutes. Add a splash of the measured broth if they stick.
4. Add the remaining broth and BBQ sauce, scraping up browned bits. Lower the heat and whisk in cream cheese a few cubes at a time until smooth, about 2–3 minutes. Do not boil hard.
5. Return chicken and any juices to the pan. Cook gently 3–5 minutes, checking the thickest pieces for 165°F (74°C). Turn off heat and stir in shredded cheese until melted. Taste before adding salt; thin with water, 1 tbsp at a time, if needed.
6. Divide the chicken and all the sauce evenly into four servings.