Keto Green Chile Chicken


This Keto Green Chile Chicken has become a staple in my diet lately, it's got a little bit of spice, a little bit of ooey gooey cheese, and a whole lot of flavor.  Since my wife and I have been living and full time traveling in our RV planning easy meals that keep well for a few days that we both enjoy has been a little bit of a headache. 

This recipe is one of the few we both always agree on.  So no matter if we've spent that day hiking, exploring, working, or driving to someplace new, it always hits the spot.

This Keto Green Chile Chicken Skillet is deliciously cheesy, a perfect low-carb skillet dinner in our opinion!


  • 1 tablespoon oil (avocado, coconut, lard, or tallow works great)
  • 1 lb chicken breasts 
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt 
  • 8 ounces canned green chilis 
  • 1/2 onion, thinly sliced 
  • 4 ounces cream cheese
  • 1 cup Monterey jack cheese, grated


  1. Heat oil in a 10.5" skillet over medium high heat. Season chicken with spices then sear 3-4 minutes per side until browned. Remove and set aside. 
  2. Add the onion and green chilis to the skillet, cook 3-4 minutes until onion has softened. Add in the cream cheese, and chicken along with any juices that have accumulated on the plate. 
  3. Top the chicken with the jack cheese and cover for 3-4 minutes until the cheese is melted. Top with cilantro and serve. 


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