How To Make Low Carb Mexican Chicken Casserole Recipe
A delicious and healthy casserole that is full of bold Mexican flavors and low in carbs.
Serves:
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1 tbsp olive oil
- 1 red bell pepper, diced
- 1/2 onion, diced
- 1 jalapeno pepper, sliced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- Salt and pepper, to taste
- 1/4 cup chopped cilantro
- 1 cup shredded Mexican cheese
Instructions
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Preheat oven to 375°F.
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Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until lightly browned on all sides.
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Add red bell pepper, onion, jalapeno pepper, and garlic to the skillet. Cook until vegetables are softened.
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Add chili powder, cumin, paprika, cayenne pepper, salt, and pepper to the skillet. Stir to combine.
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Mix in cilantro.
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Remove from heat and transfer the mixture to a greased 9×13 inch baking dish.
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Sprinkle shredded cheese over the top of the chicken mixture.
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Bake for 20 minutes or until cheese is melted and bubbly.
Nutrition
- Calories : 295 kcal
- Total Fat : 12 g
- Saturated Fat : 4 g
- Cholesterol : 87 mg
- Sodium : 385 mg
- Total Carbohydrates : 6 g
- Dietary Fiber : 2 g
- Sugar : 3 g
- Protein : 38 g
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