KETO CHICKEN ENCHILADA BOWL

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Who doesn’t like Mexican Food?!

Okay, well I understand of one individual but I’m confident he’s just puzzled.

Mexican food is definitely one of the best cuisines. Those urges get even more powerful with pregnancy, without a doubt.

I’m due in only a couple weeks (hooray!) therefore now my concentrate if moving to meals that may be prepared a couple of different easy methods and frozen.

KETO Poultry ENCHILADA BOWL
I produced this Keto Poultry Enchilada Bowl around the stove top, nonetheless it can easily be produced in a sluggish cooker or an instantaneous Pot with the addition of the poultry, enchilada sauce, chiles and onions collectively and permitting them to cook on reduced heat all day long.

The poultry and sauce combination may also be prepared in advance and frozen when it’s time and energy to reheat ( I’d probably allow it thaw and heat inside a pot around the stove best) it is possible to just put in a steamer handbag of cauliflower grain and your new toppings. Pretty easy!
KETO Poultry ENCHILADA BOWL

This Keto Poultry Enchilada Bowl is really a low carbohydrate twist on the Mexican favourite! It’s Very easy to make, completely filling up and ridiculously yummy!

Prep Period: 20 moments Cook Period: half an hour Total Period: 50 minutes

ingredients

  • 2 tablespoons coconut essential oil (for searing poultry)
  • 1 lb of boneless, skinless poultry thighs
  • 3/4 cup reddish enchilada sauce (formula from LOW CARBOHYDRATE Maven)
  • 1/4 mug water
  • 1/4 cup cut onion
  • 1- 4 oz can diced natural chiles
  • toppings (sense free to personalize)
  • 1 entire avocado, diced
  • 1 cup shredded parmesan cheese (I used moderate cheddar)
  • 1/4 cup cut pickled jalapenos
  • 1/2 mug sour cream
  • 1 roma tomato, chopped
  • Optional: function over simple cauliflower grain (or mexican cauliflower grain) for a far more complete meal!

instructions

  1. In a container or dutch stove over medium warmth melt the coconut essential oil. Once very hot, sear poultry thighs until gently brown.
  2. Pour in enchilada sauce and drinking water adding onion and natural chiles. Reduce warmth to some simmer and cover up. Cook poultry for 17-25 moments or until poultry is sensitive and fully prepared through to at the very least 165 degrees inner temperature.
  3. Careully take away the chicken and location onto a function surface area. Chop or shred poultry (your choice) adding it back to the pot. Allow poultry simmer uncovered for yet another 10 minutes to soak up flavor and invite the sauce to lessen a little.
  4. To Serve, best with avocado, parmesan cheese, jalapeno, sour lotion, tomato, and any desired toppings. Sense free to personalize these for your preference. Serve by yourself or higher cauliflower grain if desired be sure that you update your individual nutrition information as needed.

notes
Please be aware that I’m not a licensed nutritionist. Any dietary information that’s talked about or disclosed in this article should only be observed as my greatest amateur estimates predicated on Internet carbs. If nourishment is important for you, I highly motivate you to confirm any data you observe here together with your favorite nourishment calculator.

This recipe and image adapted from : https://www.heyketomama.com/keto-chicken-enchilada-bowl/

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