INGREDIENTS 2 cups shredded chicken, cooked 1 teaspoon salt 1 onion, diced 1 red bell pepper, diced 1 jalapeño, diced 2 cups shredded monterey jack cheese, divided 1 teaspoon garlic powder 1 tablespoon paprika 1 teaspoon chili powder 1 teaspoon salt ½ teaspoon pepper 1 lime, juiced 1 cup red keto enchilada sauce 4 zucchinis fresh cilantro, chopped, for garnish In a bowl mix together chicken, onion, red bell pepper, jalapeno, 1 cup of Monterey Jack (100 g), enchilada sauce, lime juice, garlic powder, chili powder, salt, pepper. Mix thoroughly and set aside until ready to use. With a peeler, peel slices of zucchini vertically. Once you can no longer peel a whole slice of zucchini peel the rest into smaller strips and save for zoodles! Preheat the oven to 400˚F (200˚C). Spread chicken mixture on to a slice of zucchini and roll into a tight spiral. Place in a greased springform pan and bake for 15 minutes. Sprinkle with the rest of the cheese and bake for 10 more minutes until cheese has melted. Transfer to a plate and sprinkle with cilantro. Serve immediately. #food#weighloss#health#nutrition#ketodiet