Keto Chicken With Chili Cheese And Avocado Recipe

About this recipe

This keto-friendly baked chicken dish combines tender chicken breasts with a flavorful topping of green chilies, melted Monterey Jack cheese, crispy bacon, and fresh avocado. Perfect for a satisfying dinner, it pairs well with a side salad or low-carb tortillas.

Ingredients

• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 150 g Spring Onion (Kandychi Path)
• 120 g Avocado - Tanzania
• 1 pc (200 g) Amul Sour Cream
• 100 g Fresh Green Jalapeno
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Lay 4 chicken breasts in an 8x12-inch baking dish. Season lightly with salt and pepper or your preferred keto-friendly seasoning.
3. 3. Cover the dish with foil and bake the chicken for 15 minutes.
4. 4. While the chicken is baking, mix 1 cup of shredded cheese with 1 chopped jalapeno in a bowl.
5. 5. Remove the chicken from the oven, uncover, and evenly spread the cheese and jalapeno mixture over the chicken breasts.
6. 6. Sprinkle 1/2 cup of chopped green onions and 4 slices of cooked, crumbled tempeh over the top.
7. 7. Return the dish to the oven and bake, uncovered, for an additional 10 to 15 minutes, or until the cheese is melted and bubbly and the chicken is fully cooked (internal temperature of 165°F/74°C).
8. 8. Slice 1 avocado and arrange the slices on top of the chicken before serving.
9. 9. Serve with 1 cup of sour cream on the side, if desired. This dish pairs well with a fresh salad or low-carb tortillas for a complete keto meal.