Creamy Microwave Chicken with Corn and Cheese

Ingredients

• 1 cup Cooked corn kernels (The video mentions “one cup of corn”; drain if using canned corn.)
• 100 g Cooked shredded chicken (Preferably cooked chicken breast.)
• 2 tbsp Cream cheese (Estimated amount; use plain, unflavored cream cheese.)
• 2 tbsp Plain Greek yogurt (Unsweetened; amount estimated from the video.)
• 1 tsp Honey (The video specifies honey; adjust to taste. This ingredient is not strictly keto.)
• Salt (To taste.)
• Ground black pepper (To taste.)
• 40 g Grated cuajada cheese (For topping; estimated amount. It can be substituted with a firm fresh cheese that melts well.)

Steps

1. 1

   Place the cooked, drained corn in a microwave-safe bowl.

2. 2

   Add the cooked shredded chicken to the bowl.

3. 3

   Add the cream cheese, Greek yogurt, and honey.

4. 4

   Season with salt and ground black pepper to taste.

5. 5

   Stir until fully combined. The mixture should be creamy, with all the ingredients evenly distributed.

6. 6

   Sprinkle the grated cuajada cheese over the top, covering the surface.

7. 7

   Microwave on high for approximately 2 minutes. If the cheese has not melted, continue heating in 20- to 30-second intervals until melted and the dish is thoroughly hot.

8. 8

   Let rest for 1 minute before eating, then serve hot.

Notes

The quantities, except for the cup of corn, are not specified in the audio and were estimated for one serving. Although the post presents it in a keto context, corn and honey provide carbohydrates; for a lower-carb version, substitute cooked cauliflower for the corn and omit the honey or replace it with a sugar-free sweetener. Make sure the chicken is fully cooked before using it.

Nutrition per serving

• dinner
• high-protein
• quick
• microwave
• chicken
• creamy
• easy
• keto-adaptable