Keto Chicken Iskender
Experience a mouthwatering low-carb twist on a Middle Eastern classic with this Keto Chicken Iskender! Tender, marinated chicken strips are pan-seared to perfection and served atop a fresh, vibrant salad of lettuce, cucumber, and tomatoes. This keto-friendly recipe is elevated by a rich and tangy tomato sauce spiced with paprika and cumin, and finished with a creamy yogurt-lemon drizzle for the ultimate combination of bold flavors. Ready in just 50 minutes, it's a quick, healthy, and satisfying meal that fits seamlessly into your ketogenic lifestyle. Garnished with fresh parsley, this dish is not just a feast for the taste buds, but a visually stunning centerpiece for lunch or dinner. Perfect for anyone seeking a high-protein, low-carb option packed with Mediterranean-inspired flair!
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Ingredients
- 600 grams chicken breast
- 4 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon ground cumin
- 2 tablespoons tomato paste
- 150 milliliters water
- 0.25 teaspoon red chili flakes
- 200 grams yogurt
- 1 tablespoon lemon juice
- 1 medium, thinly sliced cucumber
- 1 medium, diced tomato
- 200 grams, chopped lettuce
- 2 tablespoons, chopped fresh parsley
Directions
Step 1
Start by slicing the chicken breast into thin strips. Place them in a bowl and add 2 tablespoons of olive oil, salt, pepper, garlic powder, paprika, and ground cumin. Mix well to coat the chicken evenly. Let it marinate in the refrigerator for at least 10 minutes.
Step 2
In a small saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the tomato paste and cook for 1-2 minutes to enhance its flavor.
Step 3
Add water and red chili flakes to the saucepan, whisking until the sauce is smooth and well combined. Let it simmer gently for about 5 minutes until it thickens slightly. Set aside.
Step 4
Preheat a non-stick skillet over medium-high heat. Add the marinated chicken strips and cook until browned and cooked through, about 8-10 minutes.
Step 5
In a small bowl, combine the yogurt and lemon juice. Mix until smooth and creamy. Set aside.
Step 6
Prepare the salad base by arranging the chopped lettuce on a serving platter. Top with sliced cucumber and diced tomato.
Step 7
Once the chicken is cooked, arrange it on top of the salad base. Drizzle the tomato sauce evenly over the chicken.
Step 8
Finish by spooning or drizzling the yogurt sauce over the top. Garnish with fresh parsley before serving.
Step 9
Serve immediately and enjoy your Keto Chicken Iskender!
Nutrition Facts
| Serving size | (1600.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1659.3 |
| Total Fat 82.2g | 0% |
| Saturated Fat 16.1g | 0% |
| Polyunsaturated Fat 8.6g | |
| Cholesterol 528mg | 0% |
| Sodium 5720.6mg | 0% |
| Total Carbohydrate 51.0g | 0% |
| Dietary Fiber 7.7g | 0% |
| Total Sugars 35.1g | |
| Protein 186.2g | 0% |
| Vitamin D 96IU | 0% |
| Calcium 604.2mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 3539.5mg | 0% |
Source of Calories