One Pot Keto Low Carb Chicken Enchilada Skillet
This One Pot Keto Low Carb Chicken Enchilada Skillet is a quick and easy dinner option that combines seasoned chicken, bell peppers, and cheese into a delicious, low-carb meal. Perfect for a weekday dinner, this dish is satisfying, flavorful, and fits perfectly into a ketogenic diet.
Equipment
- 1 large skillet or sauté pan
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 1 lb boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper diced (any color)
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Fresh cilantro for garnish (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat. Once hot, add the diced chicken and season with salt, pepper, chili powder, cumin, and paprika. Cook for about 5-7 minutes, until the chicken is browned and cooked through.
- Add the diced onion, minced garlic, and bell pepper to the skillet. Sauté for another 5 minutes, until the vegetables are softened.
- Stir in the diced tomatoes (with their juices) and chicken broth. Bring the mixture to a gentle simmer and let it cook for about 5 minutes to allow the flavors to meld.
- Sprinkle the shredded cheddar cheese on top of the mixture, cover the skillet, and let it sit for an additional 2-3 minutes until the cheese is melted and bubbly.
- Once the cheese is melted, remove the skillet from heat. If desired, garnish with fresh cilantro before serving.
- Enjoy your One Pot Keto Low Carb Chicken Enchilada Skillet!
Notes
Feel free to add more vegetables like zucchini or spinach to increase the nutritional value.
Adjust the spices according to your taste; if you like it spicier, consider adding jalapeños.
This dish is perfect for meal prep and can be refrigerated for up to 4 days. Simply reheat before serving.