Creamy jalapeño popper chicken thighs




Makes 6 servings
 
Each serving provides 
1 Lean
3 Condiments
 
25 ounces boneless skinless chicken thighs
2 Teaspoon chili powder
1 Teaspoon cumin
¼ Teaspoon salt
¼ Cup onion
¼ Cup jalapeno
2 clove garlic
½ Teaspoon pepper
½ Cup broth
4 Tablespoons light cream cheese
1 Cup reduced fat cheddar cheese
4 slices turkey bacon

Add chicken thighs to the chili powder, cumin, and salt to a bowl and mix well to cover all chicken. Put chicken thighs in a non stick frying pan and cook on both sides until cooked through. No oil needed for the fat on the the tights is enough. Remove chicken from skillet and set aside. 

Add diced onion and jalapeno to meat drippings and cook for 5 minutes, or until onion is translucent. Add minced garlic. Cook for 1 minute longer. Sprinkle with black pepper to taste. Add in chicken broth and cream cheese. Cook and stir until smooth. Stir in cheddar cheese and bacon crumbles until cheese is melted. Return chicken thighs to pan and coat in sauce. Cover and simmer for approximately 4 minutes. Serve and enjoy! 

I personally like it even spicier so I would substitute the black pepper for red pepper flakes. 

I would serve this with 1 1/2 cups cauliflower rice per serving to make this a complete lean and green. 

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