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Mexican Grilled Chicken W/ Homemade Cheese Sauce

This Mexican Grilled Chicken is a delicious yet macro friendly dinner that will get your taste buds going! The chicken is packed with flavor, grilled to perfection, and topped with a homemade white cheddar cheese sauce that is actually healthy for you!! It is gluten free, high protein, and low carb too!

This is one of the easiest & delicious grilled chicken recipes you will ever have. This recipe is a perfect family dinner and great for meal prepping! There are only 285 calories and 2 grams of carbs per serving. Be sure to check out my Grilled Mediterranean Chicken Dinner recipe as well!

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Ingredients

For the Chicken:

  • Chicken Breasts - 1 1/2 pounds of boneless, skinless chicken breasts.
  • Chili Powder - 1 teaspoon.
  • Garlic Powder - 1 teaspoon.
  • Onion Powder - 1 teaspoon.
  • Red Pepper Flakes - 1/2 teaspoon, or to taste.
  • Oregano - 1/2 teaspoon.
  • Paprika - 2 teaspoons.
  • Cumin - 1 1/2 teaspoons.
  • Salt & Pepper - 1/2 teaspoon of salt & pepper

For the Sauce

  • Butter - 1 tablespoon of butter
  • Almond Milk - 1/2 cup plain, unsweetened almond milk
  • Salt - 1/4 teaspoon salt
  • Cayenne Pepper - 1/8 teaspoon of cayenne pepper.
  • Paprika - 1/4 teaspoon of paprika.
  • White Cheddar Cheese - 1 cup white extra sharp cheddar cheese, freshly shredded (do not use the pre-shredded bags!)
grilled mexican chicken

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How To Make It

  1. Mix together your seasonings for the chicken & season both sides of the chicken breasts.
  2. Heat up a nonstick grilling pan or grill over medium to high heat (mine is by Anolon), and grill your chicken until done (internal temperature of 165°F). Set aside.
  3. In a medium sized sauce pot, melt your butter over medium heat.
  4. Add in the milk, whisking to combine as you go. Continue to whisk until heated through & SLIGHTLY bubbly, but NOT boiling. It needs to be hot enough to melt the cheese, but not boiling.
  5. Start whisking in your cheese in small amounts at a time until all of the cheese has been mixed in.
  6. Stir in your seasonings. Serve hot over the chicken & some rice if desired & enjoy!
grilled mexican chicken
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How To Store Leftovers

You can store your leftover chicken in an air tight container in the fridge for up to 4 days. When you are ready to enjoy your leftovers, just pop them in the microwave for a minute or so.

My favorite storage containers are by the brand Razab. I do giveaways with them and truly love their products so much. All of their containers are BPA free, oven safe, freezer safe, dishwasher save, and have steam release valves! You can find them on Amazon here.

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Check Me Out on Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 10 mins Rest Time: 30 mins Total Time: 50 mins
Servings 6
Calories 215 kcal
Dietary Gluten Free, Sugar Free
Description

This Mexican Grilled Chicken is a delicious yet macro friendly dinner that will get your taste buds going! The chicken is packed with flavor, grilled to perfection, and topped with a homemade white cheddar cheese sauce that is actually healthy for you!! It is gluten free, high protein, and low carb too!

Ingredients
    For the Chicken
  • 1 1/2 lb boneless, skinless chicken breasts (2 pounds)
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp red pepper flakes (or to taste)
  • 1/2 tsp oregano
  • 2 tsp paprika
  • 1 1/2 tsp cumin (ground)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
    • For the Cheese Sauce
  • 1 tbsp butter
  • 1/2 cup almond milk (plain & unsweetened)
  • 1/4 tsp salt
  • 1 cup white cheddar cheese (freshly grated)
Instructions

  1. Mix together your seasonings for the chicken & season both sides of the chicken breasts.

  2. Heat up a nonstick grilling pan or grill over medium to high heat (mine is by Anolon), and grill your chicken until done (internal temperature of 165°F). Set aside.

  3. In a medium sized sauce pot, melt your butter over medium heat.

  4. Add in the milk, whisking to combine as you go. Continue to whisk until heated through & SLIGHTLY bubbly, but NOT boiling. It needs to be hot enough to melt the cheese, but not boiling.

  5. Start whisking in your cheese in small amounts at a time until all of the cheese has been mixed in.

  6. Stir in your seasonings. Serve hot over the chicken & some rice if desired & enjoy!

Nutrition Facts

Servings 6

Amount Per Serving
Calories 285kcal
% Daily Value *
Total Fat 12.4g20%
Saturated Fat 5.7g29%
Cholesterol 118.3mg40%
Sodium 737.8mg31%
Total Carbohydrate 2.3g1%
Dietary Fiber 0.5g2%
Sugars 0.1g
Protein 39.5g79%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Did you make this recipe?

The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)

Please note that my nutrition label is approximate and can have slight rounding.

Keywords: chicken
Read it online: https://cookingkatielady.com/recipe/mexican-grilled-chicken-w-homemade-cheese-sauce/