cilantro chicken (low carb)

Name: Cilantro Chicken (Low Carb)
Prep time: 25 min
Cook time: 10 min
Yield: 4
Cuisine: Mexican
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 tablespoon(s) olive oil; 1 cup(s) shredded cooked chicken breast; 4 ounce(s) queso fresco crumbled (one cup); 1/2 cup(s) quartered grape tomatoes; 1/2 cup(s) chopped fresh cilantro; 1/3 cup(s) finely chopped red onion; 1 - medium lime cut into wedges; 1/2 cup(s) light sour cream (optional); 4 - crisp leaves of lettuce (instead of corn tortillas)

(1 RATING)

95 Pinches 2 Photos

Stephanie Morris

Valley Springs, CA

Updated on Feb 12, 2012

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.

Rate

prep time 25 Min

cook time 10 Min

method ---

yield 4 serving(s)

Ingredients

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

How To Make cilantro chicken (low carb)

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)

Step 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.
Step 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.
Step 4

Serve with lime wedges and if desired sour cream.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes