Low Carb Mexican Chicken Skillet

January 23, 2019Laura

I’m really excited to share this yummy skillet recipe with you all! I love Mexican dishes and this one is packed with flavor! Plus it’s easy to make and only requires one pan. I have to say, it’s hands down one of my favorite new recipes that I’ve put on the blog!

I made something similar to this while we were visiting Iceland. My husband suggested enchiladas, but we couldn’t find enchilada sauce at any of the grocery stores there. Selection was pretty limited in general, but I was able to round up some ingredients to make a taco inspired dish, which is how I ended up creating this skillet. My mother-in-law actually makes something similar minus the cauliflower rice.

Speaking of cauliflower rice, you can’t even taste the cauliflower flavor in this dish. All of the spices, salsa and green chiles help mask that flavor. My husband likes cauliflower rice, but prefers I spice it up in any of the dishes I make with it. He raved about how good everything smelled while this was cooking and loved how flavorful it was. He doesn’t follow keto, but always tries out my new recipes and eats the low carb dinners that I cook each night. I never share anything on the blog unless we both approve of it. He gave this recipe two thumbs up and said to definitely add it to our regular dinner rotation!

This skillet is great served with garnishes such as: lettuce, salsa, avocado slices, guacamole, jalapenos, sour cream, lime slices, green onions or cilantro. I hope you love it!

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I have an easy recipe for a Mexican Casserole that’s made in the oven if you want to check that out. You can find that recipe here.

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Print Recipe

Low Carb Mexican Chicken Skillet

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Serves: 6
  • Calories 228

Ingredients

  • 2 large chicken breast
  • 2 Tbsp olive oil, divided
  • 1/2 medium onion, chopped
  • 2 garlic cloves, minced
  • 12 oz bag cauliflower rice, steamed
  • 1/2 cup salsa
  • 1/2 cup chicken broth
  • 4 oz can fire roasted diced green chiles, drained
  • 1 tsp taco seasoning
  • 1 cup shredded Mexican blend cheese

Chicken Seasoning:

  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp each of salt & pepper
  • Pinch cayenne pepper

Method

  • 1)

    Mix together seasonings for chicken in a small bowl. Cut chicken breast into bite sized pieces and season thoroughly with seasoning blend.

  • 2)

    Heat 1 Tbsp oil in skillet over medium-high heat. Cook chicken until golden and cooked through. Set aside.

  • 3)

    While chicken is cooking, steam cauliflower rice in microwave per bag directions.

  • 4)

    Heat another Tbsp of oil in skillet and add onion. Saute until soft, then add garlic and cook for 1-2 minutes or until fragrant.

  • 5)

    Add steamed cauliflower rice, salsa, chicken broth, green chiles and taco seasoning to skillet. Stir to combine. Cook over medium-low heat for 8-10 minutes, stirring occasionally until liquid is absorbed.

  • 6)

    Stir chicken into skillet and top with Mexican cheese. Cover with lid until cheese is melted. If using oven safe skillet, place under broiler to melt cheese.

Notes

Net carbs per serving: 6.3g

Homemade taco seasoning recipe can be found here.

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