Low Carb Spicy Green Chicken Chili Recipe 465 Food

GREEN CHILE CHICKEN

Steps:

• Preheat the oven to 350 degrees. Prepare a (9x13) casserole dish with nonstick cooking spray.
• In a gallon size freezer bag, shake together the dry seasonings. Add the chicken, sealing the bag. Toss the bag and knead the chicken until the spices are evenly distributed.
• Dump the chicken into the casserole dish, creating an even layer with space between the chunks of chicken if possible.
• In a large mixing bowl, beat the cream cheese until soft and creamy. Stir in half of green enchilada sauce, green chiles, and 1 cup of cheese. Spread over the chicken layer.
• Pour remaining enchilada sauce over the cream cheese layer and top with remaining cheese.
• Bake for 45 to 50 minutes or until the chicken is cooked through, the cheese has melted, and the edges are bubbling.
• Garnish with freshly chopped cilantro, black olives, diced tomatoes, and diced avocado if desired.

LOW CARB SPICY GREEN CHICKEN CHILI RECIPE - (4.6/5)

Steps:

• Place a medium soup pot on the stove, over medium heat. Add the olive oil. Add the onions and garlic to the pot. Season with a small amount of salt and pepper. Sweat veggies, until translucent. Lay chicken on top of onions, in the pot. Season with a little salt and pepper. Cover chicken with poblanos, jalepenos and tomatillos. Season with a little salt and pepper. Use a zester or the fine side of a cheese grater to zest the outside of the 2 limes (just remove the green part, not the white part). Place the grated lime skin (zest) into the pot. Juice the limes, removing the seeds, and add the juice to the pot. Cover the pot, lower the heat to "simmer" and allow the contents of the pot mingle, settle and simmer away for 30 minutes. While this mixture simmers, in a small dry bowl, mix together the cumin, coriander, guar and xanthan gums. Add a small amount of salt and pepper. Blend all ingredients evenly (if you use the guar and xanthan gums, these will thicken the chili and give it a "heartier" feel. Mixing them into the spices will help them more evenly distribute in the chili, without causing any clumping). When the 30 minutes have passed, remove the lid and stir all the contents of the pot, making sure to turn the breasts over. Evenly dust the top of the pot with the spice blend, then mix it into the chili mixture. Place the lid back onto the pot and allow to simmer for a further 30 minutes, checking the pot from time to time, to make sure it doesn't burn. If the mixture becomes too thick, you can add a little water or chicken stock to adjust the consistency. After 60 total minutes, use two forks to break the chicken breasts into large chunks, within the pot. Stir in the chopped cilantro and make any final seasoning adjustments you may see fit. Calories Fat Protein Carbs Fiber SA's Net Carbs Per Serving: 398.07 20.42g 38.2g 16.27g 5.55g 0g 10.72g

LOW-CARB CHICKEN CHILI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking pan.
• Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Combine onion with shredded chicken, chili powder, garlic powder, black pepper, seasoned salt, red pepper flakes, and cumin. Stir in 1/2 cup Cheddar cheese and green chiles. Spread in the bottom of the prepared baking pan and top with remaining Cheddar.
• Whisk milk and eggs together in a bowl. Stir in crushed pork rinds and pour over top of the casserole.
• Bake, uncovered, in the preheated oven until top of casserole is set, about 45 minutes.

LOW FAT CHICKEN GREEN CHILI

Steps:

• In a large saucepan or dutch oven, heat the oil over medium high heat and saute the onions for a few minutes, until softened. Add the garlic and saute for another minute. If at any time during the saute the pan starts to dry, add a splash of chicken broth (up to 1/2 cup is set aside in the recipe for this step) and stir.
• When the onions and garlic are soft, add the rest of the broth, salt, pepper, salsa and chicken. Stir to combine. Bring to a boil over high heat, then reduce to low and simmer, covered, for 15-20 minutes, or until the chicken is no longer pink in the center. Remove the chicken and set aside to cool.
• Stir in the rest of the ingredients and bring to a boil over high heat. Shred the chicken with two forks and add it back to the pot. Stir to combine. Reduce heat to low and simmer, covered, for 30 minutes. Stir occasionally to keep from sticking to the bottom of the pot.
• We like to eat this topped with a little bit of reduced fat shredded cheddar cheese and a dollop of low fat sour cream.

GREEN CHICKEN CHILI

Steps:

• Mix all ingredients except cilantro in a 3 1/2 qt or larger slow cooker.
• Cover and cook on high 5-6 hours or on low 8-9 hours.
• Stir in cilantro, serve with lime and sour cream and shredded cheese.
• Variation: Don't have enough salsa verde? Use less, but add about 1 cup of chicken broth (or cup of water and bouillon cube) Also, I used mild Hatch chiles and mild salsa - use whatever heat you can stand!
• Another thought - make on the stove if no time for crockpot. Bring to boil, simmer covered for about 45 minutes.

SPICY CHICKEN & BROCCOLI IN CHILI GARLIC SAUCE (LOW CARB)

Steps:

• In a large skillet, heat oil over medium high then add the broccoli in a single layer. .
• Saute for 3 - 4 minutes without stirring until broccoli gets lightly browned.
• Stir broccoli, add garlic and ginger and saute for another minute or two.
• Stir in chicken. Cover pan and allow to steam for two minutes.
• Remove lid and stir in the Chili Garlic sauce, soy sauce, chicken broth and splenda.
• Stir and simmer until sauce reduces a bit and is not soupy.
• Serve with extra Chili Garlic sauce and soy sauce on the side.

SPICY CHICKEN CHILI

Steps:

• In a Dutch oven, saute the first six ingredients in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, beans, broth, seasonings and hot sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Stir in chicken and corn; heat through. Garnish each serving with 1 tablespoon each of sour cream and cheese.