Low Carb Chili Cheese Chicken |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This low carb adaption from a local restaurant here in Charlotte is ready in a jiffy and has a fantastic combination of ingredients that create a Mexican themed main dish that the whole family will enjoy. Add a pinch of cayenne for mild kick or turn up the heat with 1/4 teaspoon. Ingredients:
2 lb. of boneless chicken breasts or thighs. don't mix the two as they require different cooking times |
2 tbs. olive oil |
2 plum tomatoes cored and diced |
2 tbs. of chopped cilantro |
1/2 cup of green pepper, julienned |
2 cloves of garlic minced |
2 tbs. of chopped red onion |
1 tbs. chili powder |
1 tbs. of ground cumin |
6 oz. shredded colby jack cheese |
dash of cayenne pepper, more if you want to spice it up |
1/2 tsp salt |
1/8 tsp of pepper |
Directions:
1. Preheat oven to 400 degrees F
2. Whisk together the Olive oil, garlic,chopped cilantro, salt, pepper,cumin, chili powder and cayenne, in a bowl.
3. Add the chicken to the bowl and mix until well coated.
4. Transfer the chicken to a casserole dish or foil lined baking sheet.
5. Arrange the green pepper, onion and tomato over each piece
6. Roast for about 25 minutes if using breasts, and about 40 minutes if using thighs. Since the size of chicken pieces vary, the best way to ensure the chicken is ready is to insert an instant-read thermometer in the thickest part of the chicken. 165 degrees F is the temperature at which chicken is properly cooked
7. When done, remove chicken from oven and immediately top with the cheese.
8. Garnish with cilantro sprigs and serve
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