Chicken Chili

We have been trying out the low carb eating plan known as the Ketogenic diet at our house. The Ketogenic diet is a low carb high fat eating plan (LCHF). The Atkins plan, Paleo, and Mediterranean have many of the same characteristics. The main benefit of this diet, is that it forces the body to burn fat instead of carbohydrates. Another important thing to remember is, high fat, does not mean all kinds of fat. The focus is on the “good” fats that are contained in foods like avocados, nuts and fish.

This is week three of our new eating plan.

It is easy to get stuck in a rut eating the same foods over and over on this plan, so I decided to play with some different ideas that still fit the plan. I came up with an extremely easy chicken chili recipe. 

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 can enchilada sauce (red sauce)
  • 1 small can diced green chilies
  • 1 packet of taco seasoning or chicken chili seasoning

Directions

Place the chicken breasts in the bottom of your crock pot. Dump in the enchilada sauce and green chilies. Add seasoning packet and stir.

Cook on low 6 hours or high for 4. 

When finished cooking, use a fork to shred the chicken in the crock pot. Stir.

Serve topped with sour cream, avocado and shredded cheese.

Easy. Delicious. And fits into our eating plan.

That’s a Win-Win-Win!

(Serves 4. Approximately 180 calories per serving, before toppings.)

Happy Foodie Friday!

 

 

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