Ingredients

Scale

(Serves 6–8)

Chicken base:

2 lbs boneless, skinless chicken thighs or breasts, cubed (you love high-protein!)
1 tbsp olive oil or avocado oil
1 tsp cumin
1 tsp chili powder
½ tsp garlic powder (you love garlic!)
Salt & black pepper to taste (use reduced-sodium—you love low-sodium!)

Veggies & aromatics:

1 small onion, diced
1 bell pepper (any color), diced
1 (4 oz) can diced green chiles, drained (mild or hot—you love spicy!)
2 garlic cloves, minced

Sugar-free queso sauce:

1 (8 oz) block full-fat cream cheese, softened (you love cream cheese!)
1 cup shredded pepper jack or cheddar cheese (use reduced-sodium—you love low-sodium!)
½ cup low-sodium chicken broth (you love low-sodium!)
½ cup heavy cream or full-fat coconut milk
1 tsp taco seasoning (check for no added sugar—you love clean labels!)
Optional: 2 tbsp sugar-free salsa verde for tang

Topping:

½ cup extra shredded cheese
Optional: Crushed pork rinds or GF tortilla chips for crunch (you love texture!)

For serving:

Fresh cilantro
Diced tomatoes or sugar-free pico de gallo
Sliced avocado or sugar-free sour cream (you love creamy textures!)
Lime wedges (you love citrus brightness!)

Instructions

1. Season & sear chicken:

Preheat oven to 375°F (190°C).
Toss cubed chicken with cumin, chili powder, garlic powder, salt, and pepper.
Heat oil in large oven-safe skillet or Dutch oven over medium-high heat. Cook chicken 5–6 minutes until lightly golden (doesn’t need to be fully cooked). Remove; set aside.

2. Sauté veggies:

In same skillet, add onion and bell pepper; cook 4–5 minutes until soft. Stir in green chiles and garlic; cook 1 minute more.

3. Make queso sauce:

Reduce heat to low. Add cream cheese, broth, and heavy cream; whisk until smooth.
Stir in shredded cheese and taco seasoning until melted and glossy. Add optional salsa verde.

4. Combine & bake:

Return chicken to skillet; stir to coat in queso sauce.
Sprinkle extra cheese (and optional crunch topping) over surface.
Bake 30–35 minutes until bubbly, golden on top, and chicken reaches 165°F (74°C).

5. Rest & serve:

Cool 5–10 minutes. Garnish with cilantro, tomatoes, avocado, and lime wedges.

💡 Pro Tips for Perfection:
✅ Use chicken thighs—stay juicier during baking (breasts can dry out).
✅ Don’t overcook queso—low heat prevents separation and keeps sauce silky.
✅ Low-sodium mastery (you love this!):
→ Use reduced-sodium cheese + low-sodium broth
→ Boost umami with extra cumin, garlic, lime zest, and black pepper
✅ Blood sugar friendly (you love this!):
→ Sugar-free queso + no added sugars = zero glycemic impact
→ Net carbs: 8g per serving
✅ Low-carb/keto option (you love this!):
→ Already compliant! <9g net carbs/serving
→ Increase healthy fats: extra avocado or sour cream topping
✅ Make ahead:
→ Assemble 1 day ahead; refrigerate (add 5–10 min to bake time)
→ Keeps 4 days refrigerated or 3 months frozen

Slow Cooker Option:

→ After searing chicken and sautéing veggies, transfer everything to slow cooker.
→ Stir in queso sauce ingredients.
→ Cook on LOW 4–5 hours or HIGH 2–3 hours until chicken is tender.
→ Top with cheese last 15 minutes; broil briefly for golden finish if desired.

Storage & Serving Ideas

→ Fridge life: 4 days | Freezer: 3 months
→ Serving ideas:
→ Over cauliflower rice or lettuce cups (low-carb—you love this!)
→ With a side of sugar-free guacamole or pico de gallo
→ For meal prep—portion into containers
→ For game day, Taco Tuesday, or cozy family dinner

Prep Time & Nutrition (per serving):