Creamy Southwest Chicken
Low Carb Menu #3 – Liver Shrinking Diet
This skillet chicken dish is one you can have on the table in 20 minutes, start to finish, using canned green chilies and shredded cheese. The chilies are mild, so this isn’t a spicy dish, but is a tasty one. Serve with re-fried beans and/or a salad and sliced avocado.
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Prep Time: 20 minutes
Ingredients:
* 1 lb boneless skinless chicken breasts
* 1/4 C minced onion
* 2 cloves minced garlic
* 6-8 oz canned chopped green chilies (depending on can size)
* Optional: small amt of chicken stock or Better than Bouillon
* 1/4 C cream
* 1/3 C shredded cheddar or jack cheese
* Olive oil
* Salt, pepper
Preparation:
1) Heat large skillet with oil.
2) Cut chicken into bite sized pieces and season with salt and pepper. Saute’ till brown on both sides, adding onions about half way through.
3) Add garlic and cook for another minute.
4) If needed, de-glaze the pan with a little water or chicken stock. Add 1 teaspoon Better Than Bouillon if desired.
5) Add green chilies and cream, and simmer until chicken is done and sauce is thickened.
6) Top with cheese, and serve when cheese melts.
Optional garnish: avocado slices; cilantro
Makes 3-4 servings
Nutritional Analysis: for each of 3 servings: 4.5 grams of effective carbohydrate plus 1.5 grams fiber, 38 grams protein, 18 grams of fat, 347 calories.
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