Sunday, March 25, 2018

CHICKEN AND BACON "POTATO" SKILLET DISH









CHICKEN AND BACON “POTATO” SKILLET DISH

So many delicious vegetables and lots of protein and did I mention lots of molten Monterey Jack cheese in this dish? It makes a lot, so this should comfortably serve 6 people.  Topped with sour cream and finely chopped green peppers (or green onions), this is a delicious meal and it looks good, too!

1.3 lbs cauliflower, cut into (590 g)
  small florets
6 strips bacon
2 tbsp bacon fat (30 mL)
4 cups diced cooked chicken (1 L)
  (use a rotisserie chicken)
1 tsp seasoning salt (5 mL)
1/2 tsp black pepper (2 mL)
1 small onion, chopped
1 red bell pepper, diced
1 small green bell pepper, diced
3 oz cream cheese (90 g)
Seasoning salt, to taste
2 cups grated Monterey Jack cheese (500 mL)
Garnish:
Sour cream
Reserved green bell pepper, diced, OR
  chopped green onions

In pot of boiling water, cook cauliflower until soft.  Cook bacon the way you usually do (I use a bacon tray in the microwave oven) and reserve the bacon fat.  When cool, using kitchen scissors, cut bacon into small pieces.  Set aside.

In large skillet in 1 tbsp (15 mL) bacon fat, stir-fry chicken over medium heat and sprinkle with seasoning salt and black pepper.  Stir-fry until chicken looks more golden brown.  Set aside.

In large skillet in remaining bacon fat, fry onions and peppers (reserve some of the green pepper for garnish, if desired) until soft.  Add cream cheese broken up into bits.  Stir in cauliflower and cook 2 to 3 minutes, tossing gently until cauliflower turns more golden. Add seasoning salt, to taste, if desired. Spread chicken over top and sprinkle with grated Monterey Jack cheese.  Cover skillet with lid until cheese melts. Sprinkle with bacon bits. Serve with sour cream and diced green pepper.

Yield:  6 servings

1 serving
466.2 calories
47.0 g protein
26.2 g fat
2.6 g fiber
7.5 g net carbs

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For other great Low-Carb, Gluten-Free recipes by the team & me: