Mexican Chicken Bake

This Low Carb Mexican Chicken Bake is a flavorful and satisfying dish that combines tender chicken with zesty spices, cheese, and fresh vegetables, all baked to perfection. It's a delightful way to enjoy Mexican flavors while keeping your carb intake in check.

Ingredients

• Chicken breast - 300 grams, diced
• Olive oil - 2 tablespoons
• Red bell pepper - 1, diced
• Green bell pepper - 1, diced
• Onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Diced tomatoes (canned) - 200 grams
• Cream cheese - 100 grams, softened
• Shredded cheddar cheese - 100 grams

Steps

1. Preheat the oven to 190°C (375°F).
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
3. Add the diced chicken to the skillet and cook until browned on all sides, about 5-7 minutes.
4. Stir in the diced red and green bell peppers, chili powder, cumin, paprika, salt, and black pepper. Cook for an additional 3-4 minutes until the peppers are slightly softened.
5. Add the canned diced tomatoes and cream cheese to the skillet, stirring until the cream cheese is melted and well combined.
6. Transfer the mixture to a baking dish and sprinkle the shredded cheddar cheese evenly on top.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
8. Remove from the oven and let it cool for a few minutes before serving.

Nutrition

• Calories: 450
• Protein: 40 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 100 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• High in protein, which supports muscle health and satiety.
• Low in carbohydrates, making it suitable for low-carb diets.

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