Creamy Chicken Taco Skillet

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     If you are looking for easy and tasty dinner ideas, then keep reading.  My Creamy Chicken Taco Skillet is a hit, and super quick to whip together.  This makes 8 hearty cups, each cup is only 314 calories, 26g carbs, 5.5g fiber, 20.5g net carbs, 38g protein and 6g fat.  You caught that protein number, right...yeah, me too!  This is great by itself, or feel free to top with some fresh Cilantro and Salsa (not included in macros).  Not to mention this can work great for lunch all week, very filling on its own or serve it over a small amount of rice if preferred.  Let me know what you think!  :)

Ingredients for 8 servings~

1 diced Onion

1 Tablespoon chopped Garlic

Dash Cayenne Pepper, according to taste

1 Tablespoon Olive Oil

1.5 pounds diced Chicken Breast

1 chopped Red Bell Pepper

Cumin to taste

Chili Powder to taste

1 shaved cooked Corn on the Cob, sub with canned

4oz can of diced Green Chilies

2 cans drained Beans 

1 1/2 cups Cottage Cheese

1/3 cup Nutritional Yeast

Cilantro as garnish, if desired

     Add Onion, Garlic, Cayenne and Oil to large skillet on medium heat til golden brown, add Chicken Breast til cooked thru, drain off any extra juices.  Then add Peppers til crisp tender, along with Cumin and Chili Powder, stir til well blended.  Finish by stirring in Corn, Chilies, and Beans til heated thru.  Add Cottage Cheese and Yeast to a blender and whip til silky, stir into skillet.  Garnish as desired.  Enjoy :)