Cilantro Chicken (Low Carb)

S M

By
@sm_1234

This is a low carb recipe! However I am posting the full recipe and will post how to avoid almost half the carbs.

Per Serving:
246 calories
9 grams fat
39 mg cholestrol
435 grams sodium
27 grams of carbs
5 grams fiber
4 grams sugars
If you omit the tortilla chips even though they are baked not fried it will eliminate:
13 grams of carbs
1 gram of fat
3 grams of protien
80 calories
per serving.


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Comments:

Serves:

4

Prep:

25 Min

Cook:

10 Min

Ingredients

6
corn tortillas cut into wedges
1 - 7oz can(s)
salsa verde
1 - 4oz can(s)
diced green chili peppers
1/4 can(s)
water
1 Tbsp
olive oil
1 c
shredded cooked chicken breast
4 oz
queso fresco crumbled (one cup)
1/2 c
quartered grape tomatoes
1/2 c
chopped fresh cilantro
1/3 c
finely chopped red onion
1
medium lime cut into wedges
1/2 c
light sour cream (optional)
4
crisp leaves of lettuce (instead of corn tortillas)

Directions Step-By-Step

1
Preheat oven to 350F Ify ou are using the tortillas arrange in a single layer on a baking sheet. Bake 10 minutes or until beginning to brown. Cool 10 minutes. (they will harden during cooling)
2
Place the cooled tortilla wedges in a medium nonstick skillet. In a medium bowl stir together salsa verde, chile peppers, water and olive oil. Pour salsa verde mixture evenly over tortilla wedges. Top with chicken. Bring to boil over medium-high heat, reduce heat. Simmer uncovered 3 minutes.
3
Remove from heat. Sprinkle with queso fresco, tomatoes, cilantro and red onion. Cover and let stand 5 minutes to allow flavors to blend and the cheese to slightly melt.
4
Serve with lime wedges and if desired sour cream.
5
If you want to reduce the carbs, omit the corn tortillas completely and start with step #2 minus the tortilla wedges. After completing step #3, divide the mixture into 4 servings and place each serving on a crisp lettuce (or cabbage leaf) and complete with step #4.