Description
A flavorful, creamy dish with tender chicken and green chilies tailored for your keto lifestyle.
Ingredients
Scale
- 2 pounds of boneless, skinless chicken thighs
- 1 can (10 oz) of diced green chilies
- 1 cup of heavy cream
- 1 cup of shredded cheese (cheddar or Monterey Jack)
- 1 medium onion, finely chopped
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- 1 cup of bell peppers, diced (optional)
Instructions
- Begin by heating the olive oil in a large skillet over medium heat. Once hot, add the chopped onions and sauté until translucent and fragrant, about 5 minutes.
- Next, stir in the minced garlic, cumin, and paprika, allowing it to meld with the onions for another minute.
- Add the chicken thighs to the skillet. Season with salt and pepper to taste and cook for about 6-7 minutes per side, or until nicely browned and no longer pink inside.
- Once the chicken is cooked, pour in the heavy cream and canned green chilies. Stir to coat the chicken and bring to a gentle simmer for about 10 minutes.
- During the final minutes of cooking, sprinkle shredded cheese on top and cover the skillet to allow the cheese to melt.
- Consider tossing in diced bell peppers for added crunch and color during the last few minutes of cooking.
Notes
Serve it over cauliflower rice or zucchini noodles for a satisfying low-carb meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg