Southwestern Keto Chicken Skillet
This recipe is designed to teach everyone how to make 10-minute southwestern keto chicken skillet
Servings 6
Ingredients
- 30 ml (2 TBS) olive oil
- 2 lbs boneless, skinless chicken thighs
- salt and pepper to taste
- 4 tsp chili powder, divided
- 14 1/2 oz can black soybeans, drained and rinsed
- 8 oz canned baby corn, drained and chopped
- 1 medium bell pepper, chopped
- 340 grams (1 1/2 cups) cottage cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dry orgegano
- 6 10- inch soft keto tortillas
- optional toppings of choice
Instructions
- Preheat the oil in a large skillet over medium heat until it is warm. Chopp the chicken into bite-size pieces. Place the chopped chicken into the preheated skillet. Sprinkle 1 TBS of the chili powder and desired amount of salt and pepper over the chicken. Stir to coat the chicken withthe seasoning.
- Cook stirring frequently 5 to 7 minutes until no longer pink. Stir in the beans, baby corn, and bell pepper. Stir to fully combine. Blend the cottage cheese in a small blender until completely smooth. Reduce heat to medium-low. Pour the blended cottage cheese over the chicken and vegetables. Sti to fully coat the chicken and vegetables.
- Sir in the dry seasonings until fully combined. Cook another 3 minutes until heated through. To serve. Place a tortilla on a serving plate. Use slotted spoon and spoon desired amount of chicken mixture over the tortilla and serve immediately.