A low carb recipe that is still packed with tons of Tex Mex flavour, this bowl of green chicken chili is all for me! 😋

Ingredients

3 chicken breasts, skinless and deboned, diced
3 chicken thighs, skinless and deboned, diced
2 green bell peppers
2 cups chicken broth
2 jalapeños
1 small white onion, diced
1 garlic clove, minced
2 Tbsp extra virgin olive oil, divided
1 Tbsp ground cumin
1 Tbsp dry oregano
1 Tbsp lime zest
Juice from 1/2 lime
1 tsp salt
1 tsp pepper
Optional, to garnish: fresh cilantro, sliced jalapeños, microgreens

Yields: 6 servings
Per serving: 3 net carbs*

Prep time: 15 min
Cook time: 1 hour 10 min
Total time: 1 hour 25 min

* Net carbs may vary based on brand used

Directions

Preheat oven to 350F.

Rub the bell peppers and jalapeños with 1 Tbsp of olive oil. Place them on a parchment lined baking sheet, then roast them in the oven for 45 min, turning them over every 15 min.

While the peppers are roasting in the oven, start your green chili.

In a large pot over medium high heat, sautee the onion in the remaining olive oil, until softened.

Add the chicken to the pot, along with with the garlic, cumin, oregano, salt and pepper. Allow the chicken to brown, stirring frequently.

Once the peppers are roasted, remove from the oven. Allow them to cool slightly and dice.

Add the chopped peppers, zest and lime juice to the large pot. Top off with the chicken broth.

Bring the green chicken chili to a boil. Reduce the heat to medium, cover and let simmer for 20 min.

Serve in a bowl with keto chips or tortillas. Optionally, garnish with fresh cilantro, sliced jalapeño and microgreens.