Preparation Time: 5 minutes
Cooking Time: 40 minutes
Serving: 6
Ingredients:
• 1/4 tsp. xanthan gum
• 1/2 tsp. onion powder
• 1 tsp. chili powder
• 1 tsp. cumin
• 1 tsp. garlic powder
• 1 tsp. oregano
• 6 lbs. chicken breast (boneless)
• 2 oz. black olives (slivered)
• 2 cups chicken broth
• 4 oz. green chilies
• 3/4 cup sour cream
• 1 cup cheddar cheese
• 3 tbsp. butter
• 1/2 tsp. pink Himalayan salt
Directions:
1. Place a large skillet over medium-high heat and add butter. Add the xanthan gum and allow thickening. Pour the chicken broth and stir through the xanthan gum. Allow cooking for two minutes. Sprinkle with salt, onion powder, olive, cumin, and oregano, and chilies. Stir thoroughly to combine.
2. Add the chicken and bring to boil. Low the flame and allow cooking for 20 minutes with the lid on. Stir occasionally to avoid sticking. Remove from heat once the chicken is fully cooked. Shred the cooked chicken into small chunks. Place a skillet over medium heat and add in the sour cream. Stir in the spices to taste and add the shredded chicken.
3. Preheat the oven to 350°F. Season with cheddar cheese and transfer the skillet to the oven. Bake for 10 minutes or until the cheese melts. Serve warm with cauliflower rice or tortillas. Keep in an airtight container to refrigerate for up to two weeks.
Nutrition:
20.7g Fat
27.8g Protein
4.5g Net Carbs
309 Calories
