Home / Recipes / Gluten Free / Low Carb Monterey BBQ Chicken and Macaroni
Low Carb Monterey BBQ Chicken and Macaroni
How to Make It
Step 1
Prepare 4-ounce chicken breasts by rubbing ¼ teaspoon of olive oil into each one. Season the breasts with salt, pepper, onion powder, garlic powder, and chili powder. Heat a pan over high heat on the stove. When the pan is hot, place the chicken in, seasoned side down. Cook the chicken undisturbed on one side until the spices char.
Step 2
Flip the chicken over, and top the cooked breasts with minced green onion, bacon bits, and shredded colby jack cheese. You can now reduce the stove heat to medium, and place a lid over the pan. Let the chicken finish cooking for about 3 more minutes while the cheese melts. Once the chicken is finished, set it aside to rest temporarily while you pull the macaroni together in about 10 minutes.
Step 3
Melt butter in a small pot over low heat on the stove. Add the cream cheese to the butter, and stir the ingredients until the cream cheese is soft and lump-free. Next, pour almond milk, barbecue sauce, and minced garlic into the pot. Stir the ingredients as you bring the almond milk to a simmer. Once the milk is hot, reduce the heat again to very low. Add the first amount of cheddar cheese to the pot, and stir until melted.
Step 4
Leave the pot over the lowest heat possible, and prepare your shirataki noodles. Drain and rinse the noodles, then drain them again. Gently fold the shirataki noodles into the cheese sauce along with the final amount of shredded cheddar. Take the pot off the heat and continue folding until all the cheese is melted and thickened. Let the macaroni cool for just a few minutes before serving with the monterey chicken.
Ingredients
- Chicken Breast Boneless Skinless Raw – 8 oz
- Olive Or Extra Virgin Olive Oil – 0.5 tsp
- Salt – 0.13 tsp
- Black pepper – 0.13 tsp
- Onion powder – 0.13 tsp
- Garlic powder – 0.13 tsp
- Chili powder – 0.13 tsp
- Scallions – 0.5 tsp, chopped
- Real bacon bits – 1 tsp, crumbled
- Colby Jack cheese – 2 tbsp, shredded
- Butter, unsalted – 1 tbsp
- Cream cheese – 1 oz
- Almond milk – 0.33 cup
- Barbeque sauce – 1 tsp
- Garlic – 0.25 tsp
- Cheddar cheese, natural – 1 cup, shredded
- Shirataki Noodle – 4 oz
- Cheddar cheese, natural – 1 cup, shredded
