Keto Friendly Mexicali Skillet Chicken

A moist & flavorful serving of Mexicali
Chicken served with a side of broccoli.

Ingredients:
2 pounds boneless, skinless chicken breasts
1/2 - 1 teaspoon chili powder**
1 teaspoon ground cumin
1 teaspoon onion powder
1/4 teaspoon pink Himalayan or sea salt
1/4 black pepper
2 - 4 cloves garlic**
1/2 cup red or green salsa
1 tablespoon Dijon mustard
2 teaspoons olive or avocado oil
1 cup shredded cheddar or jack cheese (or, a 1/2 cup of each)
1/4 cup cilantro leaves
sour cream (optional)
lime wedges (optional)

Method:
Cut the chicken breasts into 2 to 3 inch chunks and place into a bowl.
Sprinkle the chili powder, cumin, onion powder, salt and pepper over the chicken. 
Stir to coat and set aside. Mince the garlic and set aside. 
Stir together the salsa and mustard and set aside.
Heat the oil in a large nonstick skillet, over medium heat. Add the chicken and garlic to the skillet. Cook and stir for 10 minutes, to brown all sides of the chicken.  Pour the salsa mixture mixture over the chicken. Continue to cook and stir for 4 more minutes. Reduce heat to simmer. Sprinkle the cheese and cilantro over the top of the chicken. Continue to simmer until the cheese is melted. 

Makes 4 servings. If desired, garnish each serving with 1 or 2 tablespoons of sour cream and serve with a lime wedge.

**Choose the amount of chili powder and garlic, you desire, to achieve the amount of spiciness you prefer.

Notes: This flavorful chicken is delicious served with veggies, cauliflower rice, or on top of cooked or uncooked spinach.

Nutritional info per serving of chicken (garnished with 2 tablespoons sour cream and the juice from one lemon wedge) approximately:
589.6 calories ~ 17.7 grams fat ~ 6 grams net carbs ~ 78.8 grams protein