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One Pot Keto Low Carb Chicken Enchilada Skillet

A hearty one-pot dish featuring tender chicken, spices, vegetables, and cheese for a satisfying low-carb meal.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Keto, Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts, diced Can substitute with ground turkey or shredded rotisserie chicken
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 medium bell pepper, diced (any color)
  • 1 can (14 oz) diced tomatoes (drained)
  • 1 cup chicken broth (ensure it's Halal-certified)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 cup shredded cheddar cheese (or cheese of your choice)
  • to taste salt and pepper
  • to taste Fresh cilantro, chopped (for garnish)

Method
 

Preparation
  1. In a large skillet over medium heat, add olive oil. Once hot, add the diced chicken. Season with salt and pepper. Cook until chicken is browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
  2. In the same skillet, add chopped onion and bell peppers. Sauté until softened, about 3-4 minutes. Stir in minced garlic and cook until fragrant, about 1 minute.
  3. Return the cooked chicken to the skillet, then add the drained diced tomatoes, chicken broth, chili powder, cumin, and paprika. Stir everything together and bring to a gentle simmer for about 5-8 minutes, allowing the flavors to meld.
  4. Sprinkle the shredded cheese over the top, cover, and let it melt for about 3 minutes.
  5. Remove from heat, sprinkle with fresh cilantro, and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to two months. Reheat in the microwave or on the stovetop, adding a splash of chicken broth if needed.