Southwestern Chicken | Low Carb Dinner Recipe

What’s for dinner tonight?  In honor of Cinco De Mayo, I went Southwestern.  And would have topped it off with a nice guacamole, but there were no ripe avocados at the grocery store – maybe next time.


1 Chicken Breast – Grilled
2 Tblsp Black Bean and Corn Salsa
1 Chipotle Pepper
1/4 Cup of Sour Cream (Full fat)
1/2 tsp Garlic Pepper Spice Blend (Salt, Pepper, Garlic Powder)
1 Cheddar Cheese Slice (or Monterrey Jack or Pepper Jack)


Season the chicken breast with salt and pepper. Grill or bake the chicken breast (350 until reaches 160 F).

While the chicken is cooking, chop up one chipotle pepper (found in a can in adobo sauce). A chipotle pepper is a smoked dried jalapeno. Add 2 if you like it extra spicy. Mix in the sour cream and the Garlic Pepper (I used McCormicks) and stir.  Set aside.

When the chicken is ready, then add the slice of cheese, allow to melt, and top with a tablespoon of the Chipotle Sour Cream and a tablespoon or two of the salsa.

Makes: 1 Serving
Carbs per serving : ~ 5 grams of carbs

Notes: There are lots of variations. You could pre-season the chicken breast with chili powder before or after cooking as well. If you like cilantro, try topping the meal with cilantro. And even though the salsa has beans and corn (pre-made in a jar), there isn’t enough to be a problem carb-wise. I didn’t feel like cooking veggies tonght, so I just ate a medium sized carrot. Total carbs for the meal – about 10 grams.

Low Carb Diet Works Tip : I usually cook a lot of food in one day each week, like 6 – 8 burgers and 4 – 6 chicken breasts. And then let them cool completely and freeze them, so all I have to do is heat and eat. This way, this recipe take about 3 minutes to make and is still delicious.  If you’re cooking for a family, then you’d obviously need to triple or quadruple the amounts.

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