Cheesy Skillet Chipotle Chicken

Ingredients:

• 1.5 pounds boneless chicken breasts, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 1 teaspoon chipotle powder
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon salt
• 4 cloves garlic, finely minced
• 1/2 cup chicken broth
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (4-ounce) can diced green chiles
• 1 (15-ounce) can fire roasted diced tomatoes
• 1 cup full-fat coconut milk
• 1 cup sweet corn
• 3 ounces shredded cheddar cheese
• 3 ounces shredded Monterey Jack cheese
• Sliced green onion, for garnish
• Chopped cilantro, for garnish
• White rice, for serving
• Greek yogurt, for serving

Instructions:

1. Preheat oven: Preheat oven to 400°F (200°C).
2. Brown chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken and season with salt and pepper. Cook until browned on all sides. Remove from skillet and set aside.
3. Sauté aromatics: Add onion to skillet and cook until softened. Stir in chipotle powder, oregano, cumin, and garlic. Cook for 1-2 minutes.
4. Deglaze and add ingredients: Deglaze skillet with chicken broth. Add black beans, green chiles, diced tomatoes, coconut milk, and corn. Bring to a simmer.
5. Return chicken: Return chicken to skillet and nestle into sauce.
6. Top and bake: Top with shredded cheeses and bake for 5-10 minutes, or until cheese is melted and bubbly. Broil for 1-2 minutes for a browned top.
7. Serve: Serve over white rice. Top with chopped cilantro, green onion, and a dollop of Greek yogurt.

Optional additions:

• For extra heat: Add more chipotle powder or a pinch of red pepper flakes.
• For a smoky flavor: Add a teaspoon of smoked paprika.
• For a tangy kick: Add a tablespoon of lime juice or orange zest.
• For additional vegetables: Add diced bell peppers, mushrooms, or spinach.

Calories: 350-400 calories 

Protein: 30-35 grams 

Fat: 15-20 grams 

Carbohydrates: 25-30 grams 

Fiber: 5-7 grams

Enjoy your delicious and flavorful White Chicken Chili!