Name: Low Carb Mexican Chicken Bowl Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: ½ medium bell pepper, sliced; ½ medium yellow onion, sliced; 2 medium portabella mushrooms, sliced (optional); ½ tsp minced garlic; 8 oz rotisserie chicken, sliced; ½ Tbsp olive oil; 1-2 tsp Worcestershire sauce; ⅓ cup queso melting cheese; ⅓ cup Rotel style tomatoes, mild

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Introduction

This Low Carb Mexican Chicken Bowl is a flavorful and easy meal perfect for busy weeknights. Packed with tender chicken, sautéed vegetables, and melted queso, it brings delicious Mexican-inspired flavors without the carbs.

This dish shows several layers starting with white grilled chicken strips arranged on the bottom over a bed of cooked green bell pepper slices. On top of the chicken are small diced red tomatoes and some translucent melted white cheese drizzled unevenly. The textures vary from soft and smooth of the cheese and chicken, to the slightly chunky and fresh look of the tomatoes and peppers. The meal is presented in a shallow white bowl with a glossy finish, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ Tbsp olive oil
½ medium bell pepper, sliced

½ medium yellow onion, sliced
2 medium portabella mushrooms, sliced (optional)

½ tsp minced garlic
1-2 tsp Worcestershire sauce

8 oz rotisserie chicken, sliced
⅓ cup queso melting cheese
⅓ cup Rotel style tomatoes, mild

Instructions

Step 1: In a large nonstick skillet, heat olive oil over medium heat. Add the sliced bell pepper, onion, mushrooms, and garlic. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Lower the heat to medium-low if needed to prevent browning. Stir in the Worcestershire sauce and mix well with the veggies.
Step 2: Sprinkle the sliced rotisserie chicken evenly over the cooked vegetables in the skillet.
Step 3: In a small microwave-safe bowl, combine the queso melting cheese and mild Rotel tomatoes. Microwave until the cheese is melted, about 30-60 seconds. Pour the melted cheese mixture over the chicken and vegetables in the skillet and serve immediately.

Tips & Variations

Use fresh pico de gallo instead of canned tomatoes for a fresher flavor.
Add jalapeños or a dash of hot sauce if you like it spicy.
Substitute rotisserie chicken with grilled chicken breast for a less processed option.

Serve over cauliflower rice to keep the dish low carb and add texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to prevent the cheese from separating. Add a splash of water or broth when reheating if the mixture seems dry.

How to Serve

A close-up view of a dish served in a white bowl, set on a white marbled surface, showing three main layers. The bottom layer is shredded cooked chicken with light brown grilled edges, scattered unevenly. On top of this, small diced red tomatoes and chopped green peppers add bright color and freshness, mixed with some white onion pieces. The final top layer is a smooth, white melted cheese sauce drizzled over the meat and vegetables, creating a creamy texture contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese?

Yes, you can substitute queso melting cheese with shredded Monterey Jack, cheddar, or a Mexican cheese blend to suit your taste.

Is this recipe suitable for a keto diet?

Yes, this recipe is low carb and keto-friendly as it avoids high-carb ingredients and focuses on protein, healthy fats, and low-carb vegetables.