Just in time for Cinco de Mayo! This simple and tasty casserole is pretty quick to prepare and get into the oven on a week night. It could even be prepared ahead, frozen and just topped with the cheese and baked the day of serving. This recipe is suitable for all phases of Atkins, Keto diets, and Primal if you eat a little cheese (although there’s not that much of it in this recipe).
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2 T. coconut oil or oil of choice
12 oz. boneless, skinless chicken, cut bite-size
4 c. diced Mexican zucchini (shown right, or use regular zucchini)
2 oz. onion, chopped
1½ 5″ poblano peppers (or 2 small ones)
¼ canned diced tomatoes (solids only)
¼ c. heavy cream
2 oz. cream cheese
1/8 tsp. regular chili powder
1/8 tsp. chipotle chile powder (or 1/8 tsp. more regular chili powder if unavailable)
1 clove garlic, minced
½ c. homemade chicken broth
2 oz. Monterrey Jack cheese (or mild Cheddar)
DIRECTIONS: Seed and stem the poblano peppers. Cut one in half and reserve half for another recipe. Cut the whole one in half. Lay the 3 pieces in a baking pan and roast at 400º until browning. Turn them over and roast until other side is browning. Remove from oven. When able to handle, peel the papery skin off them and chop. Lower heat to 350º.
While the poblano peppers are roasting, cut up the chicken, squash and onion. Heat oil over high heat in a large non-stick skillet or wok. Saute chicken until opaque and starting to brown. Add onion and squash to the pan. Saute, stirring constantly until they are about half done. Add the garlic, spices and stir. Lower heat to medium and add cream cheese, stirring until it is melted and evenly distributed in the mixture. Add tomatoes and chicken broth. Add the diced poblano peppers and stir. Lastly, add the cream, stirring in well and turn off heat.
You can bake this dish in the same skillet if just serving family or transfer to a lightly greased attractive baking dish for more formal service. Sprinkle the Jack cheese down the middle and pop into 350º oven. Bake for 20-30 minutes or until bubbling on the edges. Remove from oven and serve with a nice guacamole salad or veggie of your choice.
NUTRITIONAL INFO: Makes 4 servings, each contains:
19.45 g fat
10.87 g carbs, 3.25 g fiber, 7.62 g NET CARBS
18.55 g protein
250 mg sodium