KETO CHEESY MEXICAN SKILLET CHICKEN

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Ingredients

• 1 tablespoon butter
• 1/3 cup diced onion
• 1/3 cup diced green pepper
• 3 garlic cloves minced
• 2 cups cooked chicken shredded (I prepared mine in the slow cooker)
• 1 can Rotel tomatoes
• 1 12 oz bag steamed riced cauliflower
• 2 tablespoons homemade taco seasoning or taco seasoning packet
• 3/4 cup chicken broth
• 1 1/2 cups cheddar cheese
• 1/2 cup Monterrey jack cheese

Instructions

• In a cast iron skillet, melt butter then saute onion, pepper, and garlic until softened.
• Steam riced cauliflower in microwave according to package directions.
• Add homemade taco seasoning, Rotel, chicken broth, and cauliflower to skillet.
• Stir to combine then cook on medium/low approx 10 minutes until extra liquid is absorbed.
• Add cooked chicken and stir well. If mixture gets too thick, add a little more chicken broth.
• Simmer on low covered for 5 minutes.
• Sprinkle cheese on top, cover and simmer until cheese is melted.
• Optional: Serve with sour cream, cilantro, jalapenos, etc.
• Notes
• You can also make this recipe with ground beef and beef broth for a fun variation. 

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