Chorizo Smothered Chicken
A Mexican keto dish with sauteed chicken breasts covered in a creamy, cheesy chorizo sauce.
Ingredients
- 4 medium chicken breasts about 1.25 pounds
- 2 tsp Mexican spice blend see notes above
- 1/2 to 1 tsp Kosher salt
- 1 tbsp avocado oil
- 1 lb Mexican chorizo
- 1/2 medium green bell pepper sliced into strips
- 1/2 medium yellow bell pepper sliced into strips
- 1/2 medium red bell pepper sliced into strips
- 1/2 medium yellow onion sliced into strips
- 2 jalapeño peppers
minced - 6 ounces cream cheese cubed
- 1/4 cup heavy cream
- 1 cup shredded cheese see notes above
Instructions
- Preheat the oven to 350 degrees.
- Heat a nonstick skillet and an enameled cast iron skillet over medium-high heat. Season the chicken breasts with the Mexican spice blend and the salt to taste. Put the oil in the cast iron skillet. Add the chorizo to the nonstick skillet and the chicken to the cast iron skillet.
- Break the chorizo up with a spatula as it cooks, then add the peppers and onions. Flip the chicken after five minutes and set a timer for another five minutes. After flipping the chicken, add the cream cheese to the chorizo mixture and stir until it melts, then stir in the cream.
- When the chicken has cooked for five minutes on both sides, turn off the heat on both skillets and pour the chorizo sauce over the chicken. Top with the cheese and bake at 350 for 10 minutes. Remove from the oven and serve.
- Macros per serving: 701 calories, 7 grams net carbs, 57 grams protein, 48 grams fat.