Salsa Verde Chicken (Low Carb)
Another low carb dinner that does NOT lack flavor. So easy for a weeknight meal and delicious! This Salsa Verde Chicken recipe is one you will want to keep on rotation.
Ingredients
8 oz Appel Farms Jalapeño Gouda, shredded
1 cup sour cream
2 Tbsp almond flour (or AP flour if low carb is not a concern)
1 tsp cumin
2 Tbsp butter
1 clove garlic, minced
1 cup Salsa Verde
1 tsp salt
1 tsp pepper
2 Tbsp cilantro, chopped
2 lbs boneless skinless chicken thighs, cut into bite-size pieces
2 green peppers, sliced
1 small onion, sliced
Instructions
Preheat the oven to 350F. Spray a casserole dish with nonstick spray.
In a small bowl, mix the sour cream, almond flour, cumin, salt, and pepper.
Melt butter in a large saucepan over medium heat. Add the garlic and sauté for 1 minute
Add the sour cream mixture and stir. Let the sauce heat up slowly, stirring constantly. Do no let it simmer, that will cause it to separate.
Stir in the salsa verde and cilantro, and continue to cook until just hot but not simmering. Remove from the heat and set aside.
Place the chicken thighs, onion, and green pepper in the casserole dish. Stir gently.
Pour the sour cream sauce over the chicken and veggies.
Cover and bake for 25 minutes.
Uncover, sprinkle evenly with the Jalapeño Gouda, then bake uncovered for an additional 15 minutes.
Serve with your choice of sides: lettuce, tomato, avocado, guacamole, green onions, sour cream, and/or more salsa verde.
