Here's a simple recipe for Easy Low Carb Monterey Chicken:
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- 4 slices bacon, cooked and crumbled
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced tomatoes (fresh or canned)
- 2 tablespoons chopped green onions (optional, for garnish)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
For the marinade:
- 1/4 cup soy sauce (or coconut aminos for a gluten-free option)
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
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Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Prepare the Chicken:
Season the chicken breasts with salt and pepper on both sides.
Make the Marinade:
In a small bowl, whisk together the soy sauce, Worcestershire sauce, minced garlic, smoked paprika, onion powder, and garlic powder. Pour the marinade over the chicken breasts and let them marinate for at least 15-20 minutes, or refrigerate for up to 4 hours for maximum flavor.
Cook the Chicken:
Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the marinated chicken breasts to the skillet and cook for 3-4 minutes on each side, or until golden brown.
Top with Toppings:
Once the chicken is cooked through, remove the skillet from the heat. Top each chicken breast with crumbled bacon, shredded Monterey Jack cheese, and diced tomatoes.
Bake:
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the cheese is melted and bubbly.
Garnish and Serve:
Remove the skillet from the oven and garnish the Monterey Chicken with chopped green onions and fresh parsley, if desired. Serve hot and enjoy!
This Easy Low Carb Monterey Chicken is flavorful, cheesy, and satisfying. It's perfect for a quick and delicious weeknight dinner that's also keto-friendly. Feel free to customize it with your favorite toppings or serve it alongside your choice of low-carb sides. Enjoy!
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