APRON AND PANS - LOW CARB SOUTHWESTERN CHICKEN SKILLET
Ingredients
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
4 small boneless skinless chicken breasts
2 teaspoons olive oil
2 garlic cloves, minced
1/2 cup salsa
1 tablespoon Dijon mustard (very important for the flavor)
1 cup shredded cheese of your choice
2 tablespoons chopped green onions or 2 tablespoons cilantro
Preparation
Sprinkle chili powder, cumin and salt over chicken.
Heat oil in a large nonstick skillet over medium heat.
Add chicken and garlic; cook 5 minutes. Turn chicken over.
Combine salsa and mustard; spoon over and around chicken.
Continue cooking, turning chicken and stirring sauce for 5 minutes or until chicken is cooked through.
Sprinkle cheese and onion (or cilantro) over chicken.
Continue cooking 1-2 minutes or until cheese is melted.
Serve and enjoy!
(Only 2.7 g carbs per breast)
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
4 small boneless skinless chicken breasts
2 teaspoons olive oil
2 garlic cloves, minced
1/2 cup salsa
1 tablespoon Dijon mustard (very important for the flavor)
1 cup shredded cheese of your choice
2 tablespoons chopped green onions or 2 tablespoons cilantro
Preparation
Sprinkle chili powder, cumin and salt over chicken.
Heat oil in a large nonstick skillet over medium heat.
Add chicken and garlic; cook 5 minutes. Turn chicken over.
Combine salsa and mustard; spoon over and around chicken.
Continue cooking, turning chicken and stirring sauce for 5 minutes or until chicken is cooked through.
Sprinkle cheese and onion (or cilantro) over chicken.
Continue cooking 1-2 minutes or until cheese is melted.
Serve and enjoy!
(Only 2.7 g carbs per breast)
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