Zac’s Keto Green Chile Chicken is nothing short of amazing! It gets 5-Stars for it’s incredible taste and how easy it is to make! 😍
The frozen riced cauliflower in the steamer bags is the perfect bed for this thick, saucy green chile gravy. The chicken comes out perfectly tender seasoned with cumin and garlic powder. This dish brought to us by our awesome middle son, Zachary, is definitely going on the bi-weekly menu. And Jimmie gave it two thumbs up!
Zac’s Keto Green Chile Chicken
- 4 chicken breasts, filleted and opened flat or cut all the way through
- 2 cans Old El Paso Mild Chopped Green Chiles, mostly drained
- 1 (8 oz) cream cheese
- 4 cups shredded fiesta blend cheese (or Monterrey Jack)
- 1/2 cup heavy cream
- Garlic Powder
- Salt & pepper
- 1 bag riced cauliflower
- 1 bag steam in the bag broccoli
Dust the chicken pieces with the seasonings and placed in a sprayed baking pan.
Microwave cream cheese, green chiles, and cream for about 1 minute or so.
Whisk until thoroughly combined.
Spinkle half the cheese on the chicken pieces then spoon some sauce on top of each.
Sprinkle the rest of the cheese over all and cover with foil or lid.
Bake in preheated 350F oven for 30 minutes.
Microwave the cauliflower and broccoli during the last minutes of the chicken baking. Dump into a bowl and dot with butter. Serve with chicken and sauce. 😋
Happy eating! 😊