Life, Books, & Loves: A Keto Recipe - Pollo Verde Unwrapped

KETO – Pollo Verde Unwrapped

Life, Books, & Loves Presents: A KETO Recipe – Pollo Verde Unwrapped


A KETO Recipe - Pollo Verde Unwrapped
Author: 
Recipe type: Keto/Low Carb Diet
Cuisine: Chicken/Latin
Serves: 8
 
Pollo Verde Unwrapped is my Keto version of Enchiladas, but without the extra carbs and spending the extra time in the kitchen rolling corn tortillas. The flavor is everything you need in this easy dish without the extra carbs, so give it a try and tell us what you think. I had my dish over mashed cauliflower, while my children opt for the traditional sides - LOL!!!
Ingredients
  • 4 Organic Boneless Skinless Chicken Breasts
  • Calories 43//Total Fat 1//Total Carbs 0//Protein 8
  • 1 cup Cacique Crema Mexicana/Agria (Mexican Sour Cream), Or Preferred Brand
  • Calories 480//Total Fat 48//Total Carbs 8//Protein 8
  • 1 teaspoon of Tone's Ground Cumin
  • Calories 0//Total Fat 0//Total Carbs 0//Protein 0
  • 1 cup HEB Organics Monterey Jack Shredded Cheese
  • Calories 440//Total Fat 36//Total Carbs 4//Protein 28
  • 1 cup Great Value Cantina Salsa Verde, Or Preferred Brand
  • Calories 76//Total Fat 0//Total Carbs 15//Protein 0
  • 1 teaspoon of Tones Restaurant Black Pepper
  • Calories 0//Total Fat 0//Total Carbs 0//Protein 0
  • ¼ cup Organic Green Onion Finely Chopped
  • Calories 10//Total Fat 0//Total Carbs 2//Protein 0
  • 1 Tablespoon of Daily Chef (Sam's Club) 100% Organic Extra Virgin Olive Oil
  • Calories 120//Total Fat 14//Total Carbs 0//Protein 0
  • 1 teaspoon of Tones Garlic Powder
  • Calories 0 //Total Fat 0//Total Carbs 0//Protein 0
Instructions
  1. Cut the chicken in half and pound the chicken breasts, until about a ¼ inch in thickness.
  2. Season both sides of the chicken breasts with cumin, garlic powder, and black pepper.
  3. Heat the oil in skillet and brown chicken breasts on both sides.
  4. Once the chicken has browned on both sides, place the chicken in a 9x13 inch casserole dish.
  5. In a separate bowl, mix the Mexican sour cream and salsa verde.
  6. Spread the mixture all over the chicken.
  7. Sprinkle the shredded cheese over the mixture.
  8. Bake at 350 degrees for 20 to 25 minutes.
  9. Top the dish with green onions and serve.
Notes
Note:
If you need a time saving tip, buy the small skinless, boneless chicken cutlets.

* Each serving represents a 4-ounce portion size.
Nutrition Information
Serving size: 8 Calories: 146 Fat: 12 Saturated fat: 6 Unsaturated fat: 1 Trans fat: 0 Carbohydrates: 4 Sugar: 2 Sodium: 358 Fiber: 1 Protein: 6 Cholesterol: 43



I am an Austinite, from Austin, TX where our slogan is to ‘Keep Austin Weird’ and blogging is my way. Where ‘trashy’ is not only a taco style at a local restaurant, but ‘down and dirty’ is my style in the kitchen creating delectable and sinful food porn to help my readers find their inner foodie through recipes. I also have a passion for reading romance novels; so writing reviews is how I give back to the author community I dearly respect, by shedding light on the details, and providing a different perspective other than the synopsis. Although cooking, reading romance novels, or quoting something for the day may by passions, but my LOVE is for my family & friends whom aide me in this journey to inspire people to find the beauty and love to try something new.


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