Start to finish: 30 minutes Servings: 4 • 1 tablespoon vegetable oil • 2 large boneless chicken breasts, cubed • 1 tablespoon garlic powder • ½ tablespoon salt • 2 cups sour cream • ½ cup diced chipotle peppers • 2 tablespoons milk In a blender, combine sour cream, chipotle peppers and milk. Set aside. In a large skillet over medium-high, heat the oil. Add the chicken breasts, garlic powder and salt. Cook for about 12 minutes or until browned. Add chipotle mixture over chicken. Reduce heat to low and allow to simmer for 10 minutes. Serve with broccoli and white rice.