Main Dishes Quick Lunches/Snacks

Keto Mexi Chicken Skillet

It is over 90 here in Washington! 🔥

So unheard of, and considering we do not have air conditioning, SUUUPPPER HOT!!

So we have to eat, and the oven is not an option. …….so skillet dinner to the rescue!

I have my Mexi chicken with a large side salad, extra salsa and a dollop of sour cream😋

Let’s get cooking!

Cut 2 large boneless, skinless chicken breasts lengthwise. Cut lengthwise slits only partly through, not all the way.

Squeeze the juice of one lime over the chicken.

Sprinkle both sides of the chicken breasts with taco seasoning, salt and pepper too.

Preheat your skillet till quite hot. Add in 1 Tbsp coconut oil, swirl in pan, then add in chicken.

I cook on one side for 8 minutes. Flip and finish off for 4 minutes more.

Mix up the sauce. Combine 2 Tbsp ranch dressing and 2 Tbsp salsa in a bowl.

Evenly spread over all chicken breasts.

Top with 1 cup shredded cheese and cover for 8 minutes.

Now its ready to enjoy and cooled off enough to eat right away!!

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