Cilantro Chicken (Low Carb)

Stephanie Morris


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 vote

25 Min
10 Min


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