Stoked at Home

0 Add the chopped chicken into a large pan over medium high heat. Sautee for about 3-4 minutes before adding in the bell peppers, onion, zucchini + jalapeno. Let the veggies cook for another 2-3 minutes or until slightly tender.
1 Add in the green salsa, chilis, onion powder, cumin, minced garlic, lime juice + cilantro. Stir until everything is well combined and then cover, turn the heat down to medium low and let it simmer for about 10 minutes or until the veggies are tender and the chicken is cooked all the way through (165℉).
2 In the meantime cook your rice.
4 After about 10 minutes, add the cream cheese to the pot, cover and cook for another 2-3 minutes.
5 Add the cream cheese in and stir everything together until the cream cheese is well distributed.
3 Serve over a bed of rice and top with avocado, cilantro + red onions!