INGREDIENTS
4 tsp
extra-virgin olive oil (divided)
4
boneless (skinless chicken breasts)
1/2 tsp
kosher salt
1/4 tsp
black pepper
1/2 cup
onion (diced)
2 cloves
garlic (minced)
3
chipotle peppers (minced)
1 tbsp
adobo sauce
1/2 cup
low-sodium chicken broth
4 oz
cream cheese (I use 1/3 less fat)
2 tbsp
plain Greek yogurt (I use non-fat)