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This Chicken Laredo recipe over delivers with so much flavor!
Lean, roasted chicken breasts are topped with fiery poblano peppers, caramelized onions and thick slices of pepper jack cheese.
This meal is low carb, gluten free and keto friendly! Is there anything better?
What’s in this Chicken Laredo Recipe?
Here’s what you’ll need to make this knock off version of the Saltgrass Steakhouse Chicken Laredo recipe:
- Boneless skinless chicken breasts
- Poblano Peppers. These smoky peppers are not very hot, so if you’d like to add heat to this recipe, consider trying jalapeno peppers. Conversely, if you prefer a very mild experience, opt for regular green bell pepper.
- Diced tomatoes. Use a can of plain diced tomatoes, or if you’re feeling fiesty, grab a can of the Rotel brand tomatoes that include diced green chilies for a little extra punch.
- Red onion
- Avocado
- Pepper jack cheese. Other options are Monterey Jack cheese and sharp cheddar cheese.
- Garlic powder
- Onion powder
- Cayenne pepper
- Smoked paprika
- Cumin
- Salt
How to Make this Chicken Laredo Recipe
Roast the Poblano Peppers
To roast the poblano peppers, all you have to do is place them into the oven on a baking sheet. After about 25 minutes, the peppers will be nice and charred on the outside and tender on the inside.
Remove the peppers from the oven and place them into a bowl covered with plastic wrap for about 5 minutes.
Then, you should easily be able to peel off the charred skin, remove the stems and seeds and chop the flesh into small pieces.
Roast the Chicken
Now, it’s the chicken’s turn to go into the oven.
First, toss the chicken breasts into a mixture of dry spices including garlic powder, onion powder, cayenne pepper, smoked paprika, cumin and salt.
Then, place the seasoned chicken in a baking dish and roast it.
Caramelize the Onions
While the chicken is roasting, toss the sliced red onions in a little bit of olive oil in a large skillet. Saute the onions for about 20 minutes, until they turn a deep golden brown color.
Be sure to season the onions with salt and pepper throughout the cooking process.
Top the Chicken and Finish Roasting
Now, pop the chicken out of the oven for a minute.
Layer each piece of chicken with caramelized onions, roasted poblano peppers, diced tomatoes and sliced pepper jack cheese.
Put the entire baking dish back into the oven for 10 more minutes, until the cheese melts and the flavors come together.
How to Serve Chicken Laredo
1. Low Carb Sides: To keep things low carb, enjoy this delicious chicken dish as-is, or with a side of roasted vegetables or a crisp green salad. If you don’t mind a little carb, buttered corn on the cob is an awesome flavor complement to this zesty dish.
2. Carby Sides: Serve your Chicken Laredo with homemade flour tortillas or gluten free corn tortillas. Or try rounding out this Tex Mex meal with some Mexican rice and pinto beans.
3. Load up the Garnish: I recommend crumbled Cotija cheese, sliced avocado and fresh cilantro for garnish, but other great options are diced green onion, guacamole and sour cream.
How to Store Chicken Laredo
Store any leftover chicken in an airtight container in the refrigerator. The chicken will stay fresh for several days.
The next time you want to enjoy it, simply reheat in the microwave.
When you try this Chicken Laredo recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more low carb chicken recipes, try these:
- The Best Crispy Chicken Thighs Recipe (Keto Friendly)
- Low Carb Chicken Muffins Recipe
- Oven Baked Italian Chicken Tenders (No Breading)
Chicken Laredo Recipe (Saltgrass Steakhouse Copycat)
Ingredients
- 4 boneless skinless chicken breasts
- 1 14 oz. can diced tomatoes
- 2 poblano peppers
- 4 sliced pepper jack cheese
- 1 avocado
- 1 red onion thinly sliced
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. cumin
- 1/2 tsp. cayenne pepper
- 1/2 tsp. salt
- Cotija cheese garnish, optional
- fresh cilantro garnish, optional
Instructions
- Preheat oven to 400 degrees. Place poblano peppers on a baking sheet and roast for 15 minutes. Flip the peppers over and roast 10 more minutes.
- Place the peppers into a bowl and cover with plastic wrap for 5 minutes. Then, peel, seed and chop.
- Reduce the oven temperature to 375 degrees.
- Combine 1 Tbsp. olive oil with the smoked paprika, garlic powder, onion powder, cumin, cayenne pepper and salt. Toss the chicken in the seasonings.
- Transfer chicken to a baking dish and roastfor 20 minutes.
- While the chicken is roasting, caramelize the onions: Combine the sliced onions with 1 Tbsp. of olive oil in a large skillet over medium heat. Season with salt and pepper as the onions cook down and become a deep golden brown color, about 20 minutes.
- Remove the chicken from the oven. Flip. Top each chicken breast with caramelized onions, chopped peppers, tomatoes and one slice of cheese. Return to the oven for 10 more minutes.
- Before serving, garnish with sliced avocado, crumbled Cotija cheese and chopped fresh cilantro, if desired.
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