Low Carb Mexican Chicken Skillet
Savor the vibrant flavors of this Low Carb Mexican Chicken Skillet, a one-pan wonder that's perfect for busy weeknights or meal prep. Tender strips of seasoned chicken breast are paired with crisp sautéed bell peppers, juicy cherry tomatoes, and diced zucchini, all infused with smoky spices like cumin, chili powder, and paprika. A sprinkle of melted Mexican blend cheese takes this dish to the next level, while fresh cilantro and a squeeze of lime add a zesty finishing touch. Ready in just 30 minutes and featuring wholesome, low-carb ingredients, this skillet recipe is a delicious and healthy way to satisfy your cravings for bold Mexican-inspired cuisine. Serve it as a standalone meal or pair it with your favorite keto-friendly sides for a hearty, crowd-pleasing dinner.
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Recipe Information
Ingredients
- 1.5 lbs Boneless, skinless chicken breasts
- 2 tbsp Olive oil
- 3 cloves Garlic, minced
- 3 Bell peppers (red, yellow, or green), sliced
- 1 large Zucchini, diced
- 1.5 cups Cherry tomatoes, halved
- 2 tsp Ground cumin
- 1.5 tsp Chili powder
- 1 tsp Paprika
- 1 tsp Oregano, dried
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Shredded Mexican blend cheese
- 2 tbsp Cilantro, chopped
- 1 Lime, cut into wedges (for serving)
Instructions
Slice the chicken breasts into thin strips, approximately 1 inch wide, and set aside.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
Once the oil is hot, add the chicken strips to the skillet. Cook for 4-5 minutes on each side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the sliced bell peppers, diced zucchini, and halved cherry tomatoes to the skillet. Stir and cook the vegetables for 4-5 minutes until they are tender but still crisp.
Sprinkle the cooked vegetables with ground cumin, chili powder, paprika, oregano, salt, and black pepper. Mix well to evenly coat the vegetables with the spices.
Return the cooked chicken strips to the skillet and stir to combine with the spiced vegetables.
Sprinkle the shredded Mexican blend cheese evenly over the chicken and vegetable mixture. Cover the skillet with a lid and let it cook on low heat for 2-3 minutes or until the cheese is melted.
Remove the skillet from heat and garnish with chopped cilantro.
Serve immediately with lime wedges on the side for an extra burst of flavor. Enjoy!
Nutrition Facts
Calories |
2011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.1 g | 113% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 3697 mg | 161% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 23.0 g | ||
| Protein | 244.9 g | 490% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1054 mg | 81% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3787 mg | 81% | |
*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.
