Southwest Chicken Bake Casserole

Servings: 6

Ingredients:

• 2 cups shredded chicken

• 1 tsp chili powder

• 1 tsp smoked paprika

• ½ tsp cumin

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt & pepper to taste

Topping Mixture:

• 1 cup salsa (no added sugar — chunky or restaurant-style works best)

• ½ cup sour cream or Greek yogurt

• 1 cup shredded cheddar (or Mexican blend)

• ½ shredded Monterey Jack

• 1 small bell pepper, diced

• 1 jalapeño, finely chopped (optional)

• ¼ cup chopped green onions or cilantro

Directions:

1. Preheat your oven to 400°F and pat the chicken dry with paper towels.

2. In a bowl, combine butter,  herbs, citrus zest and juice, and all the spices to make your compound butter.

3. Gently loosen the skin over the chicken breasts and spread half the butter under the skin and the rest on top!

4. Rub with olive oil and season with extra paprika and lemon pepper.

5. Stuff the cavity with onion and garlic.

6. Add veggies and herbs to a roasting pan, pour in chicken stock, then place the chicken on top.

7. Roast for about 60-90 minutes, basting with pan drippings after the first 20 minutes. If baking on convection, it should take only 60 minutes to reach an internal temperature of 165F.

8. Let it rest for 20 minutes before carving for the juiciest results.

Nutrition:

• Calories 260 cal

  Carbs 9 g

  Net Carbs 7 g

  Fat 16 g

  Protein 20 g

More From Low Carb Love

---