This low carb Mexican chicken bowl is a fast, comforting meal that delivers bold flavor without extra carbs. Tender chicken, sautéed vegetables, and creamy melted queso come together in one skillet for a satisfying dish that’s perfect for busy weeknights. Everything is ready in under 30 minutes, making it an easy go-to for lunch or dinner.
Why You’ll Love This Recipe
This recipe is simple, quick, and packed with flavor. It uses everyday ingredients, requires minimal prep, and cooks in a single skillet. The combination of seasoned vegetables, juicy chicken, and melted cheese makes it filling without feeling heavy. It’s also naturally low in carbohydrates, easy to customize, and great for families with different dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
½ tablespoon olive oil
½ medium green bell pepper, thinly sliced
½ medium yellow onion, thinly sliced
2 medium portabella mushrooms, thinly sliced (optional)
½ teaspoon minced garlic
1 to 2 teaspoons Worcestershire sauce
8 ounces cooked rotisserie chicken, sliced or shredded
⅓ cup queso-style melting cheese
⅓ cup Rotel-style diced tomatoes, drained (mild or medium)
Directions
Heat the olive oil in a large nonstick skillet over medium heat.
Add the sliced bell pepper, onion, mushrooms, and minced garlic. Cook, stirring occasionally, for about 7 to 8 minutes until the vegetables are tender but not browned. Reduce the heat slightly if needed.
Stir in the Worcestershire sauce and mix well so the vegetables are evenly coated.
Spread the sliced or shredded chicken evenly over the vegetables in the skillet and let it warm through.
In a small microwave-safe bowl, combine the queso-style cheese and the drained diced tomatoes. Heat in short intervals, stirring in between, until the mixture is fully melted and smooth.
Pour the melted cheese mixture over the chicken and vegetables. Remove from heat and serve immediately in bowls.
Servings and timing
Servings: 2
Prep time: 15 minutes
Cook time: 8 minutes
Total time: about 23 minutes
Each serving is approximately half of the skillet, with about 4 ounces of chicken per portion.
Variations
Add sliced jalapeños or chili flakes for extra heat.
Swap portabella mushrooms for zucchini or spinach.
Use grilled chicken breast instead of rotisserie chicken.
Top with sliced avocado or a spoon of sour cream before serving.
Serve over cauliflower rice for a more filling low carb meal.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat or in the microwave until warmed through. Stir halfway through reheating to keep the cheese creamy. Avoid overheating, as it may cause the cheese to separate.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare it ahead and store it in the fridge. Reheat just before serving.
Is this recipe keto-friendly?
It is low carb and can fit into many keto meal plans, depending on your daily carb limits.
Can I use raw chicken instead of cooked chicken?
Yes, but you will need to cook the chicken fully in the skillet before adding the vegetables.
Are the tomatoes drained?
Yes, draining the tomatoes helps keep the cheese sauce thick and creamy.
What type of cheese works best?
A smooth melting queso-style cheese works best, but shredded cheddar or Monterey Jack can also be used.
Can I freeze this dish?
Freezing is not recommended because the cheese sauce may change texture when thawed.
How can I make it dairy-free?
You can omit the cheese or use a dairy-free melting cheese alternative.
Is this recipe spicy?
It is mild as written, but spice level can be adjusted with hotter tomatoes or peppers.
What can I serve this with?
It’s great on its own or served with low carb sides like cauliflower rice or a green salad.
Can I double the recipe?
Yes, simply double all ingredients and use a larger skillet to avoid overcrowding.
Conclusion
This low carb Mexican chicken bowl is proof that quick meals can still be rich, comforting, and full of flavor. With simple ingredients and an easy cooking process, it’s a reliable recipe you’ll want to keep in regular rotation. Whether you’re eating low carb or just looking for a fast, satisfying meal, this dish delivers every time.
This low carb Mexican chicken bowl combines tender chicken, sautéed peppers and onions, and creamy queso in one quick skillet meal. It’s bold, comforting, and perfect for weeknight dinners without the carbs.
Ingredients
½ tablespoon olive oil
½ medium green bell pepper, thinly sliced
½ medium yellow onion, thinly sliced
2 medium portabella mushrooms, thinly sliced (optional)
½ teaspoon minced garlic
1 to 2 teaspoons Worcestershire sauce
8 ounces cooked rotisserie chicken, sliced or shredded
⅓ cup queso-style melting cheese
⅓ cup Rotel-style diced tomatoes, drained (mild or medium)
Instructions
Heat olive oil in a large nonstick skillet over medium heat.
Add bell pepper, onion, mushrooms, and garlic. Cook for 7–8 minutes, stirring occasionally, until vegetables are tender.
Stir in Worcestershire sauce to coat the vegetables.
Spread sliced or shredded chicken over the vegetables and let it warm through.
In a microwave-safe bowl, combine queso cheese and drained tomatoes. Microwave in short intervals, stirring between, until melted and smooth.
Pour cheese mixture over the skillet. Remove from heat and serve immediately in bowls.
Notes
Swap portabella mushrooms for zucchini or spinach if preferred.
Top with avocado slices or sour cream for extra richness.
Serve over cauliflower rice for a heartier low carb meal.
Use shredded cheddar or Monterey Jack if queso isn’t available.
