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mexican chicken in iron skillet
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5 from 4 votes

Low Carb Mexican Chicken Bowl

A delicious low carb variation of philly cheesesteak with queso cheese, rotel tomatoes and rotisserie chicken.
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: Main Course
Cuisine: Mexican
Servings: 2
Calories: 375kcal


  • 1/2 Tbsp olive oil
  • 1/2 medium bell pepper, sliced
  • 1/2 medium yellow onion, sliced
  • 2 medium portabella mushrooms, sliced optional
  • 1/2 tsp minced garlic
  • 1-2 tsp worcestershire sauce
  • 8 oz rotisserie chicken, sliced
  • 1/3 cup queso melting cheese
  • 1/3 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. 


Per Serving:
Calories 336, Carbs 8gm, Fiber 2gm, Protein 39 gm, Fat 15gm


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