Ingredients:
- For the Casserole:
- 1 pound (450g) boneless, skinless chicken breasts, diced
- 1 medium onion, sliced
- 1 bell pepper (red, green, or yellow), sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup (240ml) heavy cream
- 1 cup (100g) shredded cheese (cheddar or Mexican blend)
- ½ cup (120ml) chicken broth
- 1 tablespoon lime juice
- Fresh cilantro, chopped (for garnish)
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Cook the Chicken:
- In a large skillet, heat olive oil over medium heat.
- Add diced chicken and cook until browned and cooked through (about 5-7 minutes). Season with salt, pepper, cumin, chili powder, and smoked paprika.
- Remove chicken from the skillet and set aside.
- Sauté Vegetables:
- In the same skillet, add sliced onions and bell peppers. Sauté for about 5 minutes until softened. Add minced garlic and cook for an additional 1 minute.
- Combine Ingredients:
- Return the chicken to the skillet with the vegetables. Add heavy cream, chicken broth, and lime juice. Stir until well combined.
- Taste and adjust seasonings if necessary.
- Add Cheese:
- Stir in ¾ cup of the shredded cheese until melted and well mixed.
- Transfer to Baking Dish:
- Pour the mixture into a greased baking dish. Top with the remaining cheese.
- Bake:
- Bake in the preheated oven for about 20-25 minutes, or until bubbly and golden on top.
- Garnish and Serve:
- Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.
Tips:
- Vegetable Variations: You can add other low-carb vegetables like zucchini or mushrooms.
- Cheese Options: Feel free to mix different types of cheese for added flavor.
- Make Ahead: This casserole can be made ahead of time and stored in the fridge for a couple of days. Just reheat before serving.
