The frozen riced cauliflower in the steamer bags is the perfect bed for this thick, saucy green chili 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 Chili Chicken
4 chicken breasts, filleted and opened flat or cut all the way through
2 cans diced green chiles, mostly drained
1 (8 oz) cream cheese
4 cups shredded fiesta blend cheese (or Monterrey Jack)
1/2 cup heavy cream
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.