Creamy Low-Carb Chicken with Capers

Ingredients (makes 2 servings)

• 340 g skinless and boneless chicken thighs (12 oz)
• salt and pepper, to taste
• 2 tbsp extra virgin olive oil (30 ml)
• 1 clove garlic, minced or 1 tsp garlic paste
• 2 tsp onion powder
• 1 tsp dried Italian herbs
• 1 cup frozen green beans (120 g/ 4.2 oz)
• 2 tbsp lemon juice (30 ml)
• 2 tbsp capers (17 g/ 0.6 oz)
• ³/₄ block soft cream cheese (180 g/ 6 oz)

Instructions

1. Prepare all the ingredients.
   
2. Cut the chicken into bite-sized pieces and toss with the salt and pepper.
   
3. Heat the oil in a skillet and brown the chicken pieces. Add the seasonings and the lemon juice and stir to mix through and coat the chicken.
   
   
4. Place the green beans and capers in the pan and mix through.
   
   
5. Cook for a further 2 to 5 minutes over medium heat and then add the cream cheese. It’s much easier to add the cream cheese in cubes than in one big lock. Continue cooking, stirring regularly, until the cheese has melted and is coating the rest of the dish in a delicious blanket, approx. 10 minutes.
   
6. Store in a covered dish in the fridge for up to 3 days or portion out and freeze.
   

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4. Creamy Low-Carb Chicken with Capers

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3. Creamy Low-Carb Chicken with Capers

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3. Creamy Low-Carb Chicken with Capers