LOW CARB Baked Green Chili Chicken (Gluten Free)

Baked Green Chili Chicken with 
Oven Roasted Radish "Potatoes"
 & sliced avocado.

Ingredients:
olive oil cooking spray
4 boneless & skinless chicken breasts
8 ounces cream cheese (room temperature or microwaved 20 seconds)
1/2 teaspoon garlic powder
1/2 teaspoon dried minced onion
1/4 teaspoon cumin
1/4 teaspoon pink Himalayan or sea salt
1/4 teaspoon black pepper
4 ounces chopped mild green chilis
1 cup shredded monterey jack cheese

Method:
Preheat oven to 375*. Spray a baking pan with the cooking spray. 
Trim any fat from the chicken breasts and lay in the prepared pan. 
In a medium bowl, with an electric mixer, beat the cream cheese and spices until well blended and smooth. Stir inthe chilis. Cover the chicken with the cream cheese mixture. Sprinkle the jack cheese over the top. Bake for 35 to 45 minutes, or until the chicken is cooked through. 

Serve over rice, or for a KETO Friendly meal, serve over steamed spinach 
or cauliflower rice. Makes 4 servings.

Notes: This dish isn't pretty, but it is tasty! (Leftovers are easily reheated, in a microwave, for 2 minutes.)
Search this blog for the simple "Oven Roasted Radish Potatoes" recipe.

Nutritional info per 8 ounce serving:
507.9 calories ~ 32.57 grams fat ~ 4.5 grams net carbs ~ 47.56 grams protein
(To reduce calories and carbs, cut the portion in half, to make a 4 ounce serving.)