Monterey Chicken – Chili’s Copycat Recipe, Carnivore KETO, gluten free

Monterey Jack cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while cheddar is often less expensive.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat, while pork belly can be more affordable.

Cook bacon until lightly brown and moderately crispy, then set aside.

Butterfly cut the chicken breast by laying it flat and cutting through the center, not all the way through.

Season both sides of the chicken breast with a sprinkle of salt and pepper.

Heat a cast iron skillet over medium heat and add oil or bacon fat, coating the bottom of the pan.

Once the fat is hot and sizzling, lay the chicken breast in the skillet and cook the first side for about 4 minutes.

Check the underside of the chicken; if it's golden, flip it and cook for 2 to 3 minutes on the other side.

Use an instant read thermometer to check that the internal temperature is between 165 and 170°F (74 to 77°C).

Remove the pan from the stove top.

If not following a carnivore diet, brush both sides of the chicken with sugar-free barbecue sauce.

Place two strips of bacon on top of each chicken breast.

Top the bacon with grated cheddar cheese, ensuring it covers the entire surface of the chicken breast.

Add a layer of Monterey Jack cheese on top of the cheddar cheese.

Transfer the chicken breast to a preheated oven set to broil and broil for about 2 to 3 minutes until the cheese is melted.

For a high protein or keto option, garnish the chicken with halved or quartered cherry tomatoes and sprinkle chopped green onion on top.

Serve the Monterey chicken hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens