Ingredients

• cooking spray
• 1 , 1 pound
• 1 pound skinless , boneless chicken thighs
• 1 teaspoon kosher salt
• 0.5 teaspoons ground black pepper
• 0.13 teaspoons cayenne pepper
• 1 tablespoon butter
• 0.5 cups red onion
• 1 cup bell pepper
• 0.25 cups jalapeno pepper
• 3 cloves garlic.
• 0.25 cups green onions
• 1 lemon , zested
• 1/2 lemon
• 0.5 cups chicken broth
• 1 cup cream
• 0.5 cups shredded Monterey Jack cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with foil, and spray with cooking spray.
2. 2 Place tater tots on the prepared sheet pan, and spray tots lightly with vegetable oil.
3. 3 Bake in the preheated oven until nicely browned on the bottoms and edges, about 30 minutes. Keep warm in the oven until needed.
4. 4 Meanwhile, for chicken, season chicken thighs on both sides with salt, black pepper, and cayenne. Melt butter in a skillet over medium-high heat, and cook chicken just until no longer pink at the center, 3 to 4 minutes per side. Remove to a plate to cool slightly. When cool enough to handle, cut chicken into 1/2-inch pieces.
5. 5 Add onion, bell pepper, and jalapeno peppers to the skillet, and sauté over medium-high heat until edges start to brown and onions turn translucent, 3 to 5 minutes. Add garlic and cook, stirring, for 30 seconds. Add sliced green onions and lemon zest, and toss to combine.
6. 6 Add lemon juice, chicken broth, and any accumulated juices from the plate, and cook, stirring, until liquids reduce by about half, about 5 minutes.
7. 7 Add cream, and bring back to a simmer. Stir in chicken, reduce heat to medium-low, and simmer until chicken is heated through and cream sauce thickens to desired texture, about 5 minutes more.
8. 8 Turn off heat and stir in cheese. Serve over hot tots.

Nutrition per serving