Low-carb Southwest Chicken Bake

• servings: INGREDIENTS (4-6 serving
• total time: 36 minutes

Ingredients

This recipe is easy, healthy, delicious and packed with flavor! Great for a weeknight dinner that won't disappoint! Left overs make an awesome meal prep as well!

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FULL RECIPE ⬇️

Avocado oil

2 lbs boneless skinless chicken thighs diced

Pablono pepper diced

Yellow onion diced

2 packages of Palmini Rice (strained & rinsed)

15 oz can of black beans (strained & rinsed)

15 ¼ oz can of sweet corn (strained & rinsed)

14 ½ oz can fire roasted diced tomatoes

Fajita or Southwest seasoning of choice

6 oz bag shredded mexican blend cheese

Additional Toppings:

Fresh chopped cilantro

Light sour cream

Diced avocado

Hot sauce

Note(s): Some measurements are estimated, adjust ingredients to your liking. I cooked this in a 12 in cast iron skillet.

Directions

Dice up the veggies and chicken.

Get a large oven safe skillet going over medium heat. Drizzle in avocado oil. Once hot, add in the chicken and season generously. Let sauté for a 4-5 minutes then add in the peppers and onions, mix and let cook for another 4-5 minutes.

Next, add in the palmini rice, black beans, corn and tomatoes. Give it a mix and let cook for another 4-5 minutes.

Add more seasoning if needed and mix till well combined. Lower the heat and even out the skillet. Top it with an even layer of the shredded cheese.

Bake at 400° for 15-20 minutes.

Let cool for ~5 minutes then plate it up & ENJOY! 🙌🏻