Creamy salsa verde chicken

Ingredients

• 1½ lb (680 g) raw boneless, skinless chicken breast, cut into 1-inch pieces
• 2 tsp (9 g) olive oil, divided
• 1 tsp ground cumin
• ½ tsp garlic powder
• ¼ tsp black pepper; salt to taste after cooking
• ½ cup (80 g) finely diced yellow onion
• 1 cup (240 g) jarred salsa verde
• 1 (4 oz) can mild diced green chiles, drained (about 80 g solids)
• ¼ cup (60 ml) low-sodium chicken broth
• 6 oz (170 g) fat-free cream cheese, softened and cubed
• ¾ cup (84 g) reduced-fat shredded fiesta/Mexican-blend cheese
• 2 tbsp (30 ml) fresh lime juice, divided
• ¼ cup loosely packed chopped cilantro (8 g)

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How to make it

1. Pat chicken dry and toss with cumin, garlic powder and black pepper. Save lime and cilantro for the end.
2. Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Brown half the chicken for 4–6 minutes, turning; transfer to a plate for partially cooked chicken. Repeat with remaining oil and chicken.
3. Reduce heat to medium. Cook onion 3–4 minutes, using a splash of the measured broth if needed. Stir in salsa verde, drained chiles and remaining broth. Gently simmer 2 minutes.
4. Lower heat and whisk in softened cream cheese gradually until smooth. Avoid a hard boil to keep the dairy sauce from turning grainy.
5. Return chicken and juices to the pan. Cook gently 3–5 minutes, checking the largest pieces for 165°F (74°C). Remove from heat and stir in shredded cheese.
6. Stir in 1 tbsp lime juice and cilantro. Taste before adding the remaining lime or salt. Divide chicken and all sauce into four servings; thin with water by the tablespoon if needed.