Low Carb Mexican Chicken Bowl
A delicious low carb variation of philly cheesesteak with queso cheese, rotel tomatoes and rotisserie chicken. Ready in less than 30 minutes.
Servings: 2
Calories: 375kcal
Ingredients
- ½ tablespoon olive oil
- ½ medium bell pepper, sliced
- ½ medium yellow onion, sliced
- 2 medium portabella mushrooms, sliced optional
- ½ teaspoon minced garlic
- 1-2 teaspoon worcestershire sauce
- 8 oz rotisserie chicken, sliced
- ⅓ cup queso melting cheese
- ⅓ cup rotel style tomatoes, mild
Instructions
- In a large nonstick skillet, heat olive oil over medium heat. Add peppers, onions, mushrooms and garlic and cook until tender - about 8 minutes. (Lower heat to low medium if needed to avoid browning). Add worcestershire sauce to veggies and stir well.
- Sprinkle sliced chicken over veggies in skillet.
- In a small microwave-safe bowl, mix cheese and tomatoes and heat until melted. Pour melted cheese over chicken and veggies in skillet and serve.
Nutrition
Calories: 375kcal | Carbohydrates: 7g | Protein: 31g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 100mg | Sodium: 271mg | Potassium: 467mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1235IU | Vitamin C: 43.7mg | Calcium: 147mg | Iron: 2.1mg