Low-Carb Keto Green Chile Chicken
Low-Carb Keto Green Chile ChickenCourse: Main CourseCuisine: Mexican
3-4 Boneless skinless chicken breasts, trimmed
1/4 tsp cumin
1 cup monterey jack cheese, shredded
1/2 tsp garlic powder
1 8 oz package cream cheese, softened
1 4 oz can chopped green chilis
1/4 tsp salt
1/4 tsp pepper
- Heat the oven to 375F.
- In a medium bowl, mix the cream cheese, garlic powder, cumin, salt and pepper until combined. Then stir in the green chilis and stir until evenly mixed.
- Lay the chicken breasts flat in a baking dish. Cover the chicken breasts with the green chili mixture. Then top with the monterey jack cheese.
- Bake on the middle rack for 35-45 minutes, or until chicken is cooked through and the juices run clear.
- Serve hot over sautéed spinach or cauliflower rice.