3/4 cup of either Mexican blend or Colby jack shredded cheese (you can use a spicier cheese if you’d like)
2 red bell peppers
1 orange bell pepper
1 yellow bell pepper
1 green bell pepper
1 red onion (you can even leave the onion out if you’d like but I’ve increased the ratio or peppers to onions to make it more THM friendly as you’ll end up with less onions per serving this way)
Mix the spices and sprinkle over the chicken breast. Set aside.
Saute the onion and peppers until soft in a stainless steel skillet or nonstick will do. I use coconut oil with a little bit of butter. Keep the heat no higher than medium so the butter doesn’t burn.
Take them off the heat once they are soft.
Sprinkle the top with some of the shredded cheese and let it get melty.
Transfer it to a bowl.
Mix the cream cheese with the shredded cheese. Set aside. (If you want to mix the veggies with the cheese at this point you can. It changes the appearance of the dish but does not change the taste.
Put the skillet back on the heat and sauté the chicken breasts in the same oil.
Cook on both sides until cooked through.
If planning to eat for dinner immediately place one spoonful of the cheesy mixture on each piece of chicken, top with the veggies, cover with a lid and turn the heat to low while the cheese melts. You can also stick it under a broiler to melt the cheese fast. Serve immediately with a yummy salad.
If you’re planning to freeze, take the chicken out and let it rest.
Slice it and layer it in a mini loaf pan with the cheese mixture and veggies.
Two layers of cheese and one layer of chicken works best.
Let it cool and then freeze.
If you don’t have mini loaf pans, you can also just put the sliced chicken and a spoonful of the cheesy pepper mixture into a freezer baggie.
Take it out when you’re ready and heat in a microwave safe bowl.