Go Back
–+ servings
Keto Mexican Cheesy Chicken Skillet in a cast iron pan

Keto Mexican Cheesy Chicken Skillet

A quick and comforting low-carb dish featuring cheesy goodness, taco seasoning, and fresh toppings, perfect for family dinners or impressing friends.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

  • 1 12 oz bag riced cauliflower (frozen) You can use fresh riced cauliflower as an alternative.
  • 1 tbsp olive oil For sautéing the vegetables.
  • 1/2 medium yellow onion (chopped) Add more for extra flavor if desired.
  • 1 medium green bell pepper (diced) Can substitute with other bell pepper colors.
  • 4 cloves garlic (minced) Fresh garlic recommended for stronger flavor.
  • 2 cups cooked chicken (shredded) Shredded beef or pork can be used as alternatives.
  • 2 tbsp taco seasoning Adjust spice level as per taste.
  • 1 14.5 oz can diced tomatoes You may use mild salsa instead.
  • 3/4 cup chicken broth Adjust as needed for consistency.
  • 2 cups shredded cheddar cheese Can use a dairy-free cheese alternative.
  • to taste Jalapenos (sliced) Add more or less for desired heat.
  • to taste Cilantro (chopped) Fresh is best for garnish.
  • to taste Sour cream Optional topping before serving.

Method

Preparation

  • Steam the cauliflower rice according to the instructions on the packaging.
  • Place a large skillet over medium-high heat. Add in the olive oil, onion, and bell pepper. Sauté until the onion softens, about 5 minutes.
  • Add the garlic and cook for another 30 seconds.

Cooking

  • Add the steamed cauliflower and cover it with taco seasoning. Stir well.
  • Add the diced tomatoes and chicken broth, stirring to mix everything.
  • Lower the heat and let the skillet simmer for about 10 minutes until it thickens up.
  • Add the cooked chicken and give it a stir. If it’s too thick, add a little more chicken broth. Cover and simmer for 5 minutes.
  • Finally, cover the skillet with cheddar cheese and wait for it to melt. A lid helps speed this up.

Serving

  • Top with sliced jalapenos, cilantro, and sour cream before serving.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 10gProtein: 35gFat: 30gSaturated Fat: 15gSodium: 800mgFiber: 4gSugar: 4g

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of chicken broth if it seems dry. This dish is also great for meal prep; simply divide it into individual portions.
Tried this recipe?Tried this recipe? check me best Recipes
Elysium Recipes