A delicious and low-carb dish perfect for those following a ketogenic diet. Tender chicken breasts are seared and then baked in a creamy, flavorful sauce made with green enchilada sauce, diced green chilies, and sour cream. Topped with melted Monterey Jack cheese and garnished with fresh cilantro and avocado, this dish is both satisfying and healthy. Ideal for a quick weeknight dinner, this Keto Green Chili Chicken pairs beautifully with cauliflower rice or a crisp green salad.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 cup green enchilada sauce (ensure it’s keto-friendly)
- 1 can (4 ounces) diced green chilies
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 cup chopped fresh cilantro (optional)
- 1 avocado, sliced (optional)
Instructions:
- Prepare the Chicken:
- Preheat the oven to 375°F (190°C).
- Season the chicken breasts with salt and pepper.
- Heat the olive oil in a large oven-safe skillet over medium-high heat.
- Add the chicken breasts and cook until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
- Make the Sauce:
- In the same skillet, add the green enchilada sauce, diced green chilies, sour cream, garlic powder, onion powder, and cumin.
- Stir to combine and bring to a simmer.
- Bake the Chicken:
- Return the chicken breasts to the skillet, spooning some of the sauce over the top.
- Sprinkle the shredded Monterey Jack cheese over the chicken.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
- Serve:
- Remove the skillet from the oven and let the chicken rest for a few minutes.
- Garnish with chopped fresh cilantro and sliced avocado, if desired.
- Serve the Keto Green Chili Chicken with a side of cauliflower rice or a fresh green salad.
