KETO CHEESY MEXICAN SKILLET CHICKEN

I’ve never been a huge fan of this soup, but my hubby wanted to try it, so I did too & I have to say, I was pleasantly surprised! It was so tasty & adding onion and green pepper, was my favorite!


Cheesy Mexican Chicken Skillet (low carb/keto)

Servings: 6
Calories: 295kcal

Ingredients
  • 1 tablespoon butter
  • 1/3 cup diced onion
  • 1/3 cup diced green pepper
  • 3 garlic cloves minced
  • 2 cups cooked chicken shredded (I prepared mine in the slow cooker)
  • 1 can Rotel tomatoes
  • 1 12 oz bag steamed riced cauliflower
  • 2 tablespoons homemade taco seasoning or taco seasoning packet
  • 3/4 cup chicken broth
  • 1 1/2 cups cheddar cheese
  • 1/2 cup Monterrey jack cheese


Instructions
  1. In a cast iron skillet, melt butter then saute onion, pepper, and garlic until softened.
  2. Steam riced cauliflower in microwave according to package directions.
  3. Add homemade taco seasoning, Rotel, chicken broth, and cauliflower to skillet.
  4. Stir to combine then cook on medium/low approx 10 minutes until extra liquid is absorbed.
  5. Add cooked chicken and stir well. If mixture gets too thick, add a little more chicken broth.
  6. Simmer on low covered for 5 minutes.
  7. Sprinkle cheese on top, cover and simmer until cheese is melted.
  8. Optional: Serve with sour cream, cilantro, jalapenos, etc.

Notes
You can also make this recipe with ground beef and beef broth for a fun variation.

Nutrition
Calories: 295kcal
Carbohydrates: 5g
Protein: 22g
Fat: 20g
Saturated Fat: 10g
Cholesterol: 78mg
Sodium: 470mg
Potassium: 374mg
Fiber: 1g
Sugar: 2g
Vitamin A: 11.2%
Vitamin C: 48.3%
Calcium: 30%
Iron: 6.8%

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