Hey Low Carb fans! This Lasagna is for YOU!
Low carb lasagna? Yep! This Mexican Chicken 🐔 Lasagna, uses zucchini 🥒 instead of noodles! Genius! And you get all of the Mexican flavors you crave without the carbs from the rice & chips! All in ONE pan! Win-win!
Layer on a mixture of rotisserie chicken, tomatoes, black beans, taco seasoning & a Mexican cheese blend, and you have what I loosely describe as a Mexican Chicken Lasagna!
I doubt you will have leftovers, but it’s also great the next day!
Mexican Chicken Lasagna
Course: DinnerCuisine: MexicanDifficulty: Easy6
servings15
minutes40
minutes55
minutesThis Mexican Chicken 🐔 Lasagna, uses zucchini 🥒 instead of noodles! Genius! And you get all of the Mexican flavors you crave without the carbs from the rice & chips! All in ONE pan!
Ingredients
1 rotisserie chicken – skinned, deboned & shredded
1 can (14 oz.) fire roasted diced tomatoes
1 red bell pepper – diced
1/2 white onion – diced
1 can (14 oz.) black beans – drained
2 tbsp taco seasoning
2 zucchinis – thinly sliced (with mandolin)
1 bag (16 oz.) shredded Mexican cheese blend
Directions
- Preheat oven to 375 degrees. In a large skillet, sauté the pepper & onion in 1 tsp of oil for 4-5 minutes.
- Add chicken, black beans, tomatoes & taco seasoning to the skillet to combine. Simmer mixture for 8 minutes. Meanwhile, slice the zucchini into “noodles” with a mandolin.
- In a 9×13 casserole dish, layer 1/2 of the zucchini slices, then 1/2 the chicken mixture, and top with a light layer of cheese. Repeat ending with the cheese. Top with sliced jalapeños if desired.
- Bake 25-30 minutes.
Notes
- Use a mandolin to easily create zucchini ribbons. If you don’t have one, simply slice the zucchini into thin slices.
