Friday, February 6, 2015

Creamy Low Carb Mexican Chicken and Zucchini Bake


As I said when I posted this on Facebook, I wish this photo was scratch-and-sniff! It smelled so good while it was baking, and the taste was even better. 

Ingredients (4 servings)
2 small zucchinis, sliced
3 chicken breasts, cooked and shredded
4 oz cream cheese
1/2 c salsa verde
1/4 bell pepper, diced
Onion powder, garlic powder, salt, pepper, cumin, and paprika (about a tsp of each; I never measure seasonings). 
1/2 c shredded cheese
Olive oil

Directions
Preheat oven to 375. Combine chicken, cream cheese, and salsa in a pot. Heat until cheese is melted and the mixture is warmed throughout. Season to taste. 

Sautée the zucchini in a drizzle of olive oil with salt, pepper, and garlic powder until almost done. Remove the zucchini and sautée the bell peppers until soft. Add bell peppers to the chicken mixture. 

Place a layer of zucchini slices in the bottom of an 8x8 casserole dish. 

Top with chicken mixture. 

Layer the rest of the zucchini on the chicken mixture. Bake for 30-40 minutes. Top with shredded cheese and broil until cheese is bubbly. 

Serve with sour cream and extra salsa. 


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