Keto Green Chili Chicken
This Low Carb Green Chili Chicken is so easy to make and surprisingly flavor packed!
Servings: 8
Calories: 300.08kcal
Equipment
Ingredients
- 2 pounds boneless skinless chicken
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- ½ teaspoon dried oregano
- 1 tablespoon avocado oil
- 8 ounces cream cheese softened
- 1 4- ounce can of chopped green chilies
- 1 cup Cheddar or Monterey Jack cheese shredded
- Optional Toppings: Shredded romaine sour cream, cilantro, green onions, jalapenos
Instructions
- Preheat the oven to 350 degrees.
- Pat the chicken dry. In a small bowl, combine the cumin, paprika, salt, and oregano. Sprinkle over both sides of the chicken.
- Heat the avocado oil in a large oven-safe skillet to medium-high heat. Cook for 3 minutes per side, until golden brown.
- In a small bowl, combine the cream cheese and chopped green chilies. Spread over the chicken and top with the cheese.
- Bake fro 20 to 25 minutes, until the center of the chicken registers 160° F. Allow to rest for 5 minutes prior to serving
Notes
Storage and Reheating
Store this easy chicken recipe in the refrigerator for up to three days.
To reheat, I recommend putting it in a 350-degree oven for 10 minutes. You can also use the microwave if you prefer.
Freezing
You can freeze cooked chicken for up to one month in a freezer-safe container. I feel like there is a bit of deterioration in the cream cheese sauce texture, but it is still good and an option to avoid waste.
To serve, thaw overnight in the refrigerator and then reheat.
Nutrition
Calories: 300.08kcal | Carbohydrates: 2.4g | Protein: 29.43g | Fat: 18.81g | Saturated Fat: 9.02g | Cholesterol: 116.33mg | Sodium: 659.9mg | Potassium: 500.33mg | Fiber: 0.44g | Sugar: 1.02g | Vitamin A: 668.84IU | Vitamin C: 7.42mg | Calcium: 149.53mg | Iron: 1.13mg