Easy Mexicali Chicken Recipe - Low Carb & Healthy
Low carb recipe for Easy Mexicali Chicken which belongs to the Poultry recipe category.
- 1 pounds (680 g) boneless, skinless chicken breast
- 2 tablespoons (30 ml) oil
- 4 ounces (115 g) Monterey Jack, pepper Jack, or shredded Mexican cheese
- cup (130 g) mild, medium, or hot salsa, as you prefer
Pound the chicken breasts to inch (1.
3 cm) thick and divide into portions, if needed.
Place a large, heavy skillet over medium-high heat, add the oil, and saute the chicken breasts for about 5 minutes or until the bottom is golden.
Turn and saute for another 3 to 4 minutes.
Top the chicken with the cheese, turn the heat down to medium-low, cover the skillet, and let the whole thing cook for another 3 to 4 minutes or until the cheese is melted.
While the cheese is melting, put the salsa in a microwaveable dish and cook it for a minute at 50 percent power.
Remove the chicken to serving plates, top with the salsa, and serve.
You could add a dollop of sour cream if you like or maybe some chopped fresh cilantro, but it's not really necessary.
4 or 5 servings
Assuming 4 servings, each will have 2 grams of carbohydrates and 1 gram of fiber, for a total of 1 gram of usable carbs and 45 grams of protein. Analysis does not include sour cream.