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chicken strips, tomatoes, green peppers and queso in black skillet
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4.67 from 6 votes

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.
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: Main Course
Cuisine: Mexican
Servings: 2
Calories: 375kcal


  • 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
  • cup queso melting cheese
  • cup rotel style tomatoes, mild


  • 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.


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