Lacto Vegetarian Green Chile “Chicken” is one of my fantastic fast entrées we love served with roasted brussels and riced cauliflower or aromatic basmati rice. Youngest son Noah prefers jasmine rice so use whichever you like if you’re not eating low carb. Some WW plans allow brown rice for 0 points. Here’s the original Zac’s Keto Green Chile Chicken if you’re an omnivore.
We love the Gardein vegan products, especially the breaded chick’n patties. I throw them in the toaster oven for 15 minutes, place on a bun and top with a slice of tomato and dill pickle chips with a little smear of real mayo. Deeelish! I don’t think we’ve had a Gardein product we didn’t like. As I was looking for the link to put in the recipe, I discovered some new products I hope to try soon. 🙂
Lacto Vegetarian Green Chile “Chicken”
Sub your favorite brand of vegetarian chicken! Serve with roasted brussels sprouts and riced cauliflower for a low carb meal.
- 1-2 bags Gardein Meatless Chick’n Strips (use the teriyaki or orange chick’n without the sauce if out of plain)
- 4 oz light whipped cream cheese
- 4 oz light sour cream or non-fat Greek yogurt
- 4 tbsp Imperial bowl butter (for the lowest WW points) or real butter
- 1/2 cup unsweetened almond milk or heavy whipping cream
- 12 oz low fat mozzarella
- 2 cans mild diced green chiles, drained
- Garlic powder
- Salt & pepper
Tear open a corner of the chick’n bag(s) and microwave for 2-3 minutes.
In a glass bowl, add the cream cheese, sour cream, butter, almond milk, mozz cheese, and green chiles. Microwave for 3 minutes. Remove and whisk to blend everything. If the cheese isn’t all the way melted, no worries.
Spray a non-stick skillet with olive oil. Over medium heat, add the bag of chick’n and spread out into a single layer. Sprinkle with cumin and garlic powder. Stir around to coat and sizzle up the pieces a little.
Pour the cheese sauce over the chick’n and let simmer for 4-5 minutes, stirring occasionally.
Serve with rice, pasta, egg noodles, or riced cauliflower.
Happy eating! 😊