Low Carb Mexican Chicken Bowl
A flavorful and satisfying meal featuring rotisserie chicken, fresh vegetables, and gooey melted cheese, perfect for a quick weeknight dinner or family brunch.
Ingredients
For the bowl
- ½ Tbsp olive oil For sautéing vegetables
- ½ medium bell pepper, sliced
- ½ medium yellow onion, sliced
- 2 medium portabella mushrooms, sliced (optional) Optional for added flavor
- ½ tsp minced garlic
- 1-2 tsp Worcestershire sauce To enhance the flavor
- 8 oz rotisserie chicken, sliced Can substitute with other proteins
- ⅓ cup queso melting cheese To create a gooey topping
- ⅓ cup Rotel style tomatoes, mild For additional flavor
Instructions
Preparation
- In a large nonstick skillet, heat the olive oil over medium heat.
- Add the sliced bell peppers, onions, mushrooms, and minced garlic. Sauté until the vegetables are tender, about 8 minutes. Reduce heat if veggies start to brown.
- Stir in the Worcestershire sauce, mixing thoroughly.
Assembly and Cooking
- Layer the sliced rotisserie chicken over the sautéed vegetables in the skillet.
- In a small microwave-safe bowl, combine the queso melting cheese and Rotel style tomatoes. Microwave until the cheese is melted and bubbly.
- Pour the melted cheese over the chicken and vegetables in the skillet. Serve hot.
Notes
This bowl can be garnished with fresh cilantro, lime, or avocado for added flavor. It's also great paired with a simple side salad or fresh salsa.