Fast Low-carb Mexico Pan with Chicken

by Editorial Staff

Summary

Prep Time	5 mins
Cook Time	15 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

0.5 bag ½ / s vegetable mix (Mexican mix)
400 g chicken
some salsa (Texicana Salsa)
3 slices cheddar cheese or medieval Gouda cheese, chopped up
Salt and pepper
cumin

Instructions

Cut the chicken into bite-sized pieces, then sauté. Season with salt, pepper and cumin.
Tip: If you rarely use cumin, please dose carefully. It has a strong taste of its own that can quickly become too strong.
Add the vegetables and cook on high for about 10 minutes. If too much liquid forms, carefully drain (but not too much, as the vegetables already have spices that give everything a tasty note). When the vegetables are ready in a few minutes, add the chopped cheddar and a good dash of the salsa. Mix everything and leave on the stove for another 2 minutes, then the dish should be creamy.
Rice or baguette is enough for non-low carb rice.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.