Low Carb Mexican Chicken
Get ready to tantalize your taste buds with this flavorful and healthy **Low Carb Mexican Chicken** recipe! Perfectly seasoned boneless chicken breasts are pan-seared to golden perfection and layered over a vibrant medley of sautéed onions, bell peppers, and diced tomatoes. Topped with a melted Mexican cheese blend and a sprinkle of fresh cilantro, this dish delivers bold Tex-Mex flavors without the extra carbs. Ready in just 40 minutes, this one-pan wonder is perfect for busy weeknights and versatile enough to pair with cauliflower rice or a fresh green salad. Garnished with zesty lime wedges, it’s a protein-packed, gluten-free delight that’s as satisfying as it is nutritious.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons paprika
- 0.5 teaspoons garlic powder
- 1 cup diced tomatoes (canned)
- 1 medium (diced) green bell pepper
- 1 medium (diced) red bell pepper
- 1 medium (diced) yellow onion
- 1 cup shredded Mexican cheese blend
- 2 tablespoons (chopped) fresh cilantro
- 1 large (cut into wedges) lime
Instructions
Preheat your oven to 375°F (190°C).
Pound the chicken breasts to an even thickness using a meat mallet or rolling pin.
In a small bowl, mix the salt, black pepper, ground cumin, chili powder, paprika, and garlic powder to create the spice rub.
Rub the spice mix generously onto both sides of each chicken breast.
Heat the olive oil in a large oven-safe skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
In the same skillet, add the diced onion and bell peppers. Sauté for 3-4 minutes until softened.
Stir in the diced tomatoes and cook for an additional 2-3 minutes to let the flavors combine.
Nestle the browned chicken breasts back into the skillet on top of the vegetable mixture.
Sprinkle the shredded Mexican cheese blend evenly over the chicken.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through with an internal temperature of 165°F (74°C).
Garnish with chopped cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 918 mg | 40% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.7 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 258 mg | 20% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 785 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
