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Recipe Category: Lunch-Dinner
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Keto Easy Mexican Chicken Recipe
Ingredients
- 1 1/2 pounds (680 g) boneless, skinless chicken breast
- 2 tablespoons (30 ml) oil
- 4 ounces (115 g) Monterey Jack, pepper Jack, or shredded Mexican cheese blend
- 1/2 cup (130 g) mild, medium, or hot salsa
Method
- Pound the chicken breasts to 1/2 inch 1 cm thick and divide into portions, if needed
- Place a large, heavy skillet over medium-high heat, add the oil, and saute the chicken breasts for about 5 minutes or until the bottom is golden
- Turn and saute for another 3 to 4 minutes
- Top the chicken with the cheese, turn the heat down to medium-low, cover the skillet, and let the whole thing cook for another 3 to 4 minutes or until the cheese is melted
- While the cheese is melting, put the salsa in a microwaveable dish and cook it for a minute at 50 percent power
- Remove the chicken to serving plates, top with the salsa, and serve
- You could add a dollop of sour cream if you like or maybe some chopped fresh cilantro, but its not really necessary
Makes 4 or 5 servings
- Assuming 4 servings, each will have 2 grams of carbohydrates and 1 gram of fiber, for a total of 1 gram of usable carbs and 45 grams of protein
- Analysis does not include sour cream
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