Keto Chicken Nacho Bites: A Low-Carb Delight

Ingredients

• 1 large cooked chicken breast, shredded
• 1 cup pico de gallo, divided
• 1 cup sour cream, divided
• 1 cup shredded Mexican cheese blend
• 1 tablespoon taco seasoning mix
• cooking spray
• 1 (8 ounce) package mini sweet bell peppers, halved lengthwise and seeded
• 1 (2.25 ounce) can chopped olives

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the shredded chicken, 1/2 cup pico de gallo, 1/2 cup sour cream, 1/2 cup Mexican cheese blend, and taco seasoning.
3. Coat a baking dish with cooking spray. Load each pepper half with the chicken mixture and arrange them in the dish. Sprinkle the pepper halves with 1/4 cup Mexican cheese blend, then top with olives and the remaining 1/4 cup cheese.
4. Bake in the preheated oven until the cheese is melted and the peppers are tender, about 15 to 20 minutes. Garnish each cooked pepper with a dollop of pico de gallo and sour cream before serving.

Nutrition

• Calories: 388 kcal
• Fat Content: 26 g
• Fiber Content: 1 g
• Sugar Content: 3 g
• Sodium Content: 934 mg
• Protein Content: 23 g
• Cholesterol Content: 94 mg
• Carbohydrate Content: 12 g
• Saturated Fat Content: 16 g
• Unsaturated Fat Content: 0 g