One Pot Keto Low Carb Chicken Enchilada Skillet
This One Pot Keto Low Carb Chicken Enchilada Skillet is a quick and delicious meal packed with flavor and low in carbs. Perfect for busy weeknights, this dish combines tender chicken, spices, and cheese in a single skillet for easy cleanup.
Equipment
- 1 large skillet
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder Adjust spice level to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup diced bell peppers any color
- 1 cup diced zucchini
- 1 cup low-carb enchilada sauce
- 1 cup shredded cheddar cheese
- 2 green onions sliced for garnish
- as needed fresh cilantro for garnish (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chicken pieces and season with cumin, chili powder, garlic powder, onion powder, salt, and black pepper. Cook the chicken for approximately 5-7 minutes until browned and cooked through, stirring occasionally.
- Add the diced bell peppers and zucchini to the skillet. Continue to cook for another 4-5 minutes until the vegetables are tender.
- Pour in the low-carb enchilada sauce and stir well to combine with the chicken and vegetables. Allow the mixture to simmer for about 3 minutes.
- Sprinkle the shredded cheddar cheese over the top of the skillet and cover to let the cheese melt for about 2-3 minutes.
- Remove from heat and garnish with sliced green onions and fresh cilantro, if desired.
Notes
Feel free to substitute chicken with ground turkey or beef for variety. You can adjust the level of spice by adding more or less chili powder according to your taste. This dish can be served over cauliflower rice for an extra low-carb option.