Low Carb Mexican Chicken Skillet Food

LOW CARB MEXICAN CHICKEN SKILLET

Steps:

• Brown onions slowly in olive oil.
• Shred chicken (you can use leftover chicken from a previous meal or just pick up a roasted chicken at the grocery store).
• Slice green chiles and stir into the browning onions.
• Add refried beans (or omit, as you wish), chicken, cream cheese and cumin.
• Stir and taste, adding salt and pepper as needed.
• Serve as is or over brown rice if you aren't watching carbs, or stir in a cup of frozen corn kernels.
• Garnish with shredded cheese or olives, if you wish.

ONE SKILLET MEXICAN CHICKEN

Steps:

• In a deep skillet combine chicken tenders, taco seasoning packet, salsa and water and bring to a boil.
• Reduce heat, cover and simmer for 10 minutes.
• Remove lid and stir in rice and beans and bring back to a boil.
• Then reduce heat and cook on low for 5 minutes or until rice is tender.
• Top with sour cream and cheddar cheese.
• To use as burrito filling reduce water by 1/2 cup.

LOW CARB MEXICAN CHICKEN

Steps:

• Add first eleven ingredients (tomato paste through bell peppers) to the slow cooker crock and mix well.
• Add chicken thighs and stir well to coat chicken with seasonings; then add black beans and chilies; do not stir.
• Cover and cook on LOW for 8 hours. Before serving, stir thoroughly. Serve with cheddar cheese and sour cream, if desired.