KETO CHEESY MEXICAN SKILLET CHICKEN

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Elements

  • 1 tablespoon butter
  • 1/Three cup diced onion
  • 1/Three cup diced inexperienced pepper
  • Three garlic cloves minced
  • 2 cups cooked hen shredded (I ready mine within the sluggish cooker)
  • 1 can Rotel tomatoes
  • 1 12 ozbag steamed riced cauliflower
  • 2 tablespoons home made taco seasoning or taco seasoning packet
  • 3/four cup hen broth
  • 1 1/2 cups cheddar cheese
  • 1/2 cup Monterrey jack cheese
KETO CHEESY MEXICAN SKILLET CHICKEN

Directions

  1. In a forged iron skillet, soften butter then saute onion, pepper, and garlic till softened.
  2. Steam riced cauliflower in microwave in response to package deal instructions.
  3. Add home made taco seasoning, Rotel, hen broth, and cauliflower to skillet.
  4. Stir to combine then cook on medium/low approx 10 minutes until extra liquid is absorbed.
  5. Add cooked chicken and stir well. If mixture gets too thick, add a little more chicken broth.
  6. Simmer on low covered for 5 minutes.
  7. Sprinkle cheese on top, cover and simmer until cheese is melted.

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