Keto Green Chile Chicken

Finding a quick, easy and low-carb recipe that is loaded with flavor and texture? Keto green chile chicken is the way to go.

Need only 6 ingredients in the cart (along with two most common spices at home – salt and pepper), you can definitely make a savory and flavorful low-carb chicken casserole right at home. It’s additionally ready on the table in 50 minutes, from start to finish.

Chicken breasts, cream cheese, green chilis, jack cheese, garlic powder, cumin, and salt and pepper (to taste) are all what you prepare to make this keto chicken dish.

It will be a delicious meal when spread over a bed of sautéed spinach, cauliflower rice, mashed cauliflower, zucchini noodles or greens of your choice. As a zucchini lover, I prefer eating this keto green chile chicken with zoodles. Rich, creamy and almost melt in the mouth!

Quick prep and easy cleanup might be also a plus of keto green chile chicken. Imagine you enjoy a very good meal while just spending 10 minutes to prepare and less than 5 minutes to clean it up. Dinner time is them would be much easier.

If you want this super dish for any gathering, just give it a go. It will blow up the mind of the crowd.

Keto Green Chile Chicken

Recipe by JancCourse: MainCuisine: ItalianDifficulty: Medium
Servings

4

servings

Finding a quick, easy and low-carb recipe that is loaded with flavor and texture? Keto green chile chicken is the way to go.

Ingredients

  • 3-4 Boneless skinless chicken breasts, trimmed

  • 1 4 oz can green chilis, chopped

  • 1 8 oz package cream cheese, softened

  • 1 cup monterey jack cheese, shredded

  • 1/2 tsp garlic powder

  • 1/4 tsp cumin

  • 1/4 tsp salt

  • 1/4 tsp pepper

Directions

  • Preheat the oven to 375 degree F.
  • In a medium bowl, gather the cream cheese, garlic powder, cumin, salt and pepper. Mix to well combined. Add in green chilis and stir well.
  • Lay chicken breasts flat in a baking dish. Spread green chili evenly onto green chili mixture. Top with monterey jack cheese.
  • Bake on the middle rack for 35-45 minutes or until chicken is cooked through and the juices run clear.
  • Serve hot over sautéed spinach or cauliflower rice. Enjoy!

Notes

  • You can cut the chicken in half, chunks, or use chicken tenderloins in lieu of full chicken breasts to make serving easier. Cooking time may be reduced.
  • Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or in the freezer for up to a month.
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