Keto Green Chile Chicken

This Keto Green Chile Chicken has become a staple in my diet lately, it's got a little bit of spice, a little bit of ooey gooey cheese, and a whole lot of flavor.  Since my wife and I have been living and full time traveling in our RV planning easy meals that keep well for a few days that we both enjoy has been a little bit of a headache.  This recipe is one of the few we both always agree on.  So no matter if we've spent that day hiking, exploring, working, or driving to someplace new, it always hits the spot.

This may be just us, but whenever we have a meal we both absolutely love we end up making it over and over (and over) again until we are both kind of sick of it.  Roasted bone-in chicken thighs with fennel was our dinner for like 12 days in a row last summer, we loved it, but I don't think we've made it since.  I had the same issue as a child, as a toddler my diet mainly consisted of chicken in a biskit crackers and apple juice, well at least that's the way I remember it... I'm sure my mom snuck in some vegetables here and there there without me noticing.  Anyway, I don't see either one of us getting sick of this delicious meal anytime soon.

INGREDIENTS:

• 1 tablespoon oil (avocado, coconut, lard, or tallow works great)
• 1 lb chicken breasts 
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt 
• 8 ounces canned green chilis 
• 1/2 onion, thinly sliced 
• 4 ounces cream cheese
• 1 cup Monterey jack cheese, grated

INSTRUCTIONS

1. Heat oil in a 10.5" skillet over medium high heat. Season chicken with spices then sear 3-4 minutes per side until browned. Remove and set aside. 
2. Add the onion and green chilis to the skillet, cook 3-4 minutes until onion has softened. Add in the cream cheese, and chicken along with any juices that have accumulated on the plate.
3. .......................................

for full instruction please see : www.castironketo.net

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