cilantro chicken (low carb)

★★★★★ 1
Rattailusa-67 avatar
By Stephanie Morris
from Valley Springs, CA

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.

★★★★★ 1
serves 4
prep time 25 Min
cook time 10 Min

Ingredients For cilantro chicken (low carb)

  • 6
    corn tortillas cut into wedges
  • 1 - 7oz can
    salsa verde
  • 1 - 4oz can
    diced green chili peppers
  • 1/4 can
    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)

How To Make cilantro chicken (low carb)

  • 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.

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