Add butter to medium heat skillet and allow it to melt. Once melted stir in the xanthan gum and allow to thicken slightly.

Pour in the chicken broth and whisk through the butter and xanthan gum.

After a couple minutes, add the chilis, olive and spices and combine well with a whisk.

Place the chicken into the skillet and bring to a boil (a couple minutes). Turn the heat down to a simmer and place a lid on the skillet. Allow the chicken to cook for 20 minutes (until fully cooked through).

After 20 minutes, remove the chicken to a plate and shred into preferred size chunks with two forks. You can also just cut it into bite sized pieces.

Add the sour cream to the skillet and mix throughly combining all the spices, chilis, olives and sour cream. Taste test and add whatever additional spices you may want. if you prefer more spice increase the chili powder.

Place the shredded chicken back into the skillet and combine. Top the entire recipe with cheddar cheese and place in a 350 degree oven for 10 minutes or place a lid on the skillet until the cheese has full melted.

Serve immediately with our low carb tortillas, over cauliflower rice or on its own and enjoy!

This recipe can be stored in a sealable container in the fridge up to 2 weeks or frozen up to 2 months.

TIP: This recipe yields six portions. We recommend portioning it out prior to serving to ensure you get the correct macros per serving.