This Keto Green Chile Chicken has become a staple in my diet lately, it's got a little bit of spice, a little bit of ooey gooey cheese, and a whole lot of flavor. Since my wife and I have been living and full time traveling in our RV planning easy meals that keep well for a few days that we both enjoy has been a little bit of a headache.
This may be just us, but whenever we have a meal we both absolutely love we end up making it over and over (and over) again until we are both kind of sick of it. Roasted bone-in chicken thighs with fennel was our dinner for like 12 days in a row last summer, we loved it, but I don't think we've made it since. I had the same issue as a child, as a toddler my diet mainly consisted of chicken in a biskit crackers and apple juice, well at least that's the way I remember it
KETO GREEN CHILE CHICKEN SKILLET
This Keto Green Chile Chicken Skillet is deliciously cheesy, a perfect low-carb skillet dinner in our opinion!
PREP TIME: 5 MINSCOOK TIME: 20 MINSTOTAL TIME: 25 MINS
INGREDIENTS:
1 tablespoon oil (avocado, coconut, lard, or tallow works great)
1 lb chicken breasts
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
8 ounces canned green chilis
1/2 onion, thinly sliced
4 ounces cream cheese
1 cup Monterey jack cheese, grated
INSTRUCTIONS
1. Heat oil in a 10.5" skillet over medium high heat. Season chicken with spices then sear 3-4 minutes per side until browned. Remove and set aside.
2. Add the onion and green chilis to the skillet, cook 3-4 minutes until onion has softened. Add in the cream cheese, and chicken along with any juices that have accumulated on the plate.
3. Top the chicken with the jack cheese and cover for 3-4 minutes until the cheese is melted. Top with cilantro and serve.