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Keto Low Carb Green Chile Chicken Recipe

This is a low-carb recipe that is easy, fast and full of flavor. Keto Green Chile Chicken is a very delicious dinner dish, using less than 10 ingredients that are easily available.

This is a casserole recipe inspired by a very pleasant southwestern flavor, packed with flavors and will definitely be fun, and is a favorite of your family.

This recipe is so common, you can have it arranged and arranged to warm in under 15 minutes, that is right I said 15 minutes. I venerate a quick and basic plans on these clamoring weeknights. The best part about this recipe is the primary cleanup. You will have one bowl and a spoon. Sounds like a champ to me.

In case you have never cooked with Green Chiles, you are in for a treat! These are smooth green chile peppers created in the southwestern bit of the United States and Mexico. Despite the way that there are different arrangements, most, including the ones that we cook with right now, smooth so they work to improve the sort of the dish without including a ton of warmth.

Low Carb Green Chile Chicken Recipe Keto

You can prepare and prepare this dish in less than 15 minutes, I say 15 minutes, because this recipe is super fast and easy on a busy night, the best part of this dish is, fast cleaning.

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Do you want to try this dish? See recipe details below.

Ingredients
  • 3-4 Boneless skinless chicken breasts trimmed
  • 1 8 oz softened cream cheese package
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 4 oz can chopped green chilis
  • 1 cup of monterey jack cheese shredded
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cumin
Instructions
  • First, start by heating the oven to 375 degrees F.
  • Next, use a medium bowl, mix the cream cheese, garlic powder, salt, cumin and pepper until mixed, then stir the green chillies and stir until everything is mixed evenly.
  • Place the chicken breast on a baking sheet, cover the chicken breast with green chili mixture, then add the jack monterey cheese.
  • Bake on the middle rack for 35-45 minutes or until the chicken is cooked and the juice is clear, serve it over sauteed spinach or cabbage rice.

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