Description
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.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/2 of skillet
- Calories: 350
- Sugar: 4g
- Sodium: 670mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
