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Saturday, February 20, 2016



This skillet dish is somewhat similar to my Chicken Veggie Melt which was very popular.  This time I left out the mushrooms, as believe it or not, there are many people who do not care for mushrooms. I used an extra cup of cooked, diced chicken (I used a bought rotisserie chicken).  Instead I used onions and peppers and added sausage to the chicken, one avocado cut up, and this time I covered everything in 1 cup of grated sharp Cheddar cheese….awesomely tasty dish!  This easy, one-skillet dish can be ready in 20 minutes, prep time included!

3 cups diced, cooked chicken (750 mL)
2 smallish, thick sausages, OR whatever
  you have, to taste, diced
1 tbsp bacon fat, OR butter (15 mL)
1 onion, diced
2 or 3 sweet peppers, depending on size
  (I used 3 small peppers), diced
1 to 2 tbsp light-tasting olive oil (15 – 30 mL)
1 California avocado, peeled, seeded and
  chopped coarsely
1 cup grated sharp Cheddar cheese (250 mL)

In medium bowl, combine chicken and sausages. In large frying pan, in 1 tsp (5 mL) bacon fat, cook onion over medium heat until turning brown.  Add peppers and cook until soft.  Add chicken and sausages and drizzle with olive oil.  Stir fry until heated through. Sprinkle with avocado pieces.  Now cover with Cheddar cheese, turn heat to low and remove from heat when the cheese has melted.

Yield:  4/5 servings
1 serving
524.6/419.7 calories
45.7/36.5 g protein
32,4/25.9 g fat
1.8/1.5 g fiber
11.0/8.8 g net carbs 

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