Posted by This colourful, creamy chicken dish is inspired by punchy Mexican flavours. It uses simple ingredients and can be rustled up quickly for a tasty midweek meal.
Duration:
- PREP TIME: 10MINS
- COOK TIME: 30MINS
- CALS: 304
- CARBS: 15G SERVING
ngredients
- 4 medium skinless chicken breasts, approx 130g each
- 2 medium onions, peeled and thinly sliced
- 4 cloves garlic, peeled and crushed
- 1 medium green pepper, deseeded and sliced
- 1 medium red pepper, deseeded and sliced
- 1 tbsp fajita seasoning
- 400 ml chicken stock, 1 chicken stock cube made up with 400ml of boiling water
- 180 g reduced fat cream cheese
- 500 g cherry tomatoes, halved
- salt and black pepper, to taste
- low calories cooking spray
- a few fresh coriander leaves, to garnish (optional)
Instructions
- Pre-heat the oven to 220 ºC. Line a large baking tray with foil and spray with low calorie cooking spray. Place the tomato halves on the baking tray in a single layer, cut side up.
- Spray the tomatoes with low calorie cooking spray and season with salt and black pepper. Place in the preheated oven and roast for 20 minutes until they have wrinkled a little and are starting to brown slightly around the edges. Remove from the oven and set aside.
- While the tomatoes are roasting, spray a large frying pan with low calorie cooking spray and place over a medium heat. Add the onions and garlic and fry gently for 5 minutes until they have softened a little.
- Add the chicken breasts, green and red peppers and fajita seasoning. Stir, then cook for 4 minutes, turning the chicken breasts over halfway through. Cook until the chicken breasts are lightly golden.
- Add the chicken stock and simmer, uncovered, for 10 minutes. Turn the chicken breasts over and loosely cover with a lid or with kitchen foil. Simmer for a further 10 minutes, or until the chicken is cooked and white throughout. Use a small sharp knife to cut into the thickest part of the chicken to check. There should be no pinkness and the juices should run clear.
- Remove the frying pan from the heat and stir in the cream cheese until completely blended. If the sauce is too thin, continue to simmer for a bit longer until the sauce has reduced and thickened to your liking. If the sauce is too thick, stir in a little water.
- Stir the roasted tomatoes into the sauce and season to taste with salt and black pepper. Serve with an accompaniment of your choice and sprinkle over the coriander, if using