The Low Carb Kitchen: Monterrey Chicken

This is a spin on the Chili's Monterrey Chicken. It was easy to make and a great option for your chicken.

The ingredients:

1lb chicken breast boneless skinless

Avocado oil

Salt and garlic seasoning

Pepper

4 TBSP sugar free BBQ sauce

3/4 C Crumbled bacon or 4 strips

1/2 C shredded cheddar cheese

1/4 C shredded monterrey jack cheese

The recipe:

Season both sides of the chicken by rubbing oil then sprinkling with garlic salt and pepper.

Sear chicken on both sides or precook in air fryer.

Preheat oven to 375 degrees.

On a baking sheet add chicken to a foil packet then top with bbq sauce, bacon, and cheese.

I use the other side to make roasted veggies for a side dish.

Bake for 20 minutes until chicken reaches temperature of 165 degrees.

Notes:

I used white cheddar instead of monterrey jack cheese because thats what I had.

I used G Hughes sugar free BBQ sauce.

I cooked the chicken alone in the air fryer for 10 minutes then added the rest and finished baking in the oven.