Step 1

HEAT oil in a large skillet over medium heat. Once hot, add cubed chicken breast, sprinkle with the taco seasoning, bell peppers, and onion. Cook until chicken is cooked thoroughly and lightly browned, and veggies are tender, about 10 minutes.

Step 2

CUT cream cheese into smaller pieces and add to the skillet. Reduce to medium-low heat and stir until cream cheese is melted. Add water a few tablespoons at a time until it reaches the desired consistency, up to ⅔ cup water (this will vary based on pan size and style). Sprinkle with salt and simmer on low for 5 minutes, stirring regularly.

Step 3

REMOVE from heat and sprinkle with cilantro.

Step 4

SERVE on top of steamed cauliflower rice for an easy Whole30 meal! Or, serve as a dip for an appetizer with a side of homemade tostones to scoop it with.

Step 5

STORE leftovers in the fridge in a sealed container for up to one week or in the freezer for up to three months.