Here is another great low-carb recipe for you low carb lovers. The low-carbness depends on how many sugars your salsa has. Try to find a low-carb salsa.
I changed the recipe to include 5x the original amount to make enough for a typical casserole dish.
- 5 T oil (crisco is my preference)
- 5 lb chicken breast, cut in strips (fat trimmed off)
- 10 t fajita or taco seasoning mix (about a packet and a half, see photos)
- salt, pepper, garlic powder to taste
- 2.5 cups onions, thinly sliced
- 5+ good sized red & green peppers cut into strips (or other colors)
- 2.5 cups salsa
- 40 oz jack cheese, shredded (I use about a bag and half)
Preheat broiler. Brown chicken in oil, and stir in seasonings. When chicken is done (about 40 to 45 minutes), remove from pan. Add onions and peppers and cook about 6 to 10 minutes until crisp-tender. Put chicken into casserole dish. Top with onions and peppers. Spread salsa on top and sprinkle with cheese. Put under broiler for about 5 to 6 minutes until cheese bubbly and melted.
I will cook the chicken and spice in the oil and it's natural juices until almost all has evaporated, which typically takes about 40 minutes. I then cook the onions and peppers in the remaining (very little juices left) to get them crisp-tender.
Above: Onions, Peppers, and Fajita Seasoning. Right: Cooked chicken in casserole dishes (doubled the recipe).
Above: Cooked onions and peppers. Right: Pre-Salsa and peppers added to chicken.
Above: Jack Cheese added on top of salsa. Right: Final dish after broiler.