Cheesy Chicken and Peppers Skillet (Gluten-free)

One skillet dinner with mexican spices, chicken and peppers

Cheesy Chicken and Peppers Skillet (Gluten-free)

Whip up this creamy, cheesy chicken and peppers skillet dinner in just 30 minutes! Packed with Mexican-inspired spices, it’s a low carb, gluten-free dinner with minimal clean up and maximum flavour.

Course Menopause Mains

Cuisine Mexican

Keyword 30 minute meals, gluten free, healthy comfort food, low carb, one pot dinners

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 482kcal

Author Jen Casey, Holistic Nutritionist

Ingredients

2 whole chicken breast boneless, skinless, cut into strips
1/2 yellow onion cut into strips
1 red bell pepper cut into strips
1 yellow bell pepper cut into strips
1 Tbsp chili powder
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp dried oregano
1/4 tsp sea salt or to taste
1 Tbsp cornstarch
1 cup heavy cream
1/2 cup chicken broth low or no sodium
1/4 cup sour cream
1 cup grated cheese
Garnish options: lime wedges red pepper flakes, cilantro, jalapeno peppers

Instructions

Heat the olive oil in the skillet on low-medium heat. Cut the chicken breasts into long, thin strips and start to brown them in the heated pan for 3-4 minutes, turning over to cook both sides
Cut the onion into long strips and add them to the chicken. Sautee them for a few minutes until they start to become translucent
Cut the bell peppers in half, scoop out the seeds, slice them into long strips and add them to the pan. Coat everything with the spices, stir together and cook another 3 minutes
Sprinkle everything with the cornstarch and mix well. Pour in the cream, sour cream, and chicken broth. Stir together, cover the pan with a lid, increase the heat until the mixture comes to a gentle boil, and let everything cook here for 20 minutes
Remove the lid, stir in the grated cheese, and let it melt while the skillet cools slightly. The sauce will thicken up as it cools
Serve as is, or with cooked rice, quinoa, or cauliflower rice

Video

Nutrition