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One-pan, Keto Mexican Chicken Skillet

No need to meal prep with this easy low-carb and keto Mexican Chicken Skillet recipe. With store-bought rotisserie chicken, it's done in 15 minutes!
Course Dinner Recipes
Cuisine Mexican
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 584.2kcal


  • 1 tablespoon California Olive Ranch Extra Virgin Olive Oil
  • 1 green bell pepper ribs and seeds removed and cut into 2-inch long strips
  • 2 cups rotisserie chicken shredded
  • 2 tablespoons chipotle peppers in adobo sauce diced (or less, depending on desired level of spice)
  • ½ cup Tostitos Medium Chunky Salsa or similar salsa
  • ½ cup grated cheddar cheese (or jack cheese or combination of both)
  • 1 avocado diced
  • Salt and freshly ground pepper to taste


  • Cook ingredients: Heat olive oil in large skillet over medium heat. Stir in sliced bell pepper and cook for 4 to 5 minutes, or until slightly tender. Add salsa, chipotle peppers in adobo sauce, and shredded rotisserie chicken. Stir until thoroughly combined and heated.
  • Finish the dish: Evenly sprinkle grated cheese over the top. Transfer skillet to oven and broil on low until cheese is melted, roughly 3 minutes or so.
  • Plate and serve: Top with diced avocado for serving.


  • If using store-bought salsa, look for a simple list of ingredients and make sure it contains no more than 2 grams of carbs per 2 tablespoons. We use Tostitos Salsa in this dish.
  • Shredding you own cheese reduces the number of carbs since pre-shredded cheese uses starch as a preservative.


Calories: 584.2kcal | Carbohydrates: 15.8g | Protein: 43.5g | Fat: 39.1g | Saturated Fat: 11.5g | Cholesterol: 149.7mg | Sodium: 1187.7mg | Fiber: 9.2g | Sugar: 4.7g | Net Carbs: 6.6g | Protein Percentage: 30%