Low Carb Chicken Iskender

Experience a flavorful twist on a Turkish classic with this Low Carb Chicken Iskender recipe, a lightened-up version of the beloved dish that's packed with bold spices and wholesome ingredients. Juicy strips of marinated chicken are pan-seared to perfection and served atop a bed of sautéed bell peppers and onions, creating a vibrant and satisfying base. A zesty tomato-butter sauce adds a rich, tangy element, while a dollop of creamy unsweetened Greek yogurt balances the flavors beautifully. Finished with a sprinkle of fresh parsley, this guilt-free, low-carb take on Iskender is perfect for weeknight dinners or special occasions when you’re craving something comforting yet nutritious. Ready in just 40 minutes, it’s a delightful high-protein meal the whole family will love!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 whole chicken breasts
• 3 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 whole red bell pepper
• 1 whole green bell pepper
• 1 medium onion
• 2 tablespoons tomato paste
• 0.5 cup unsweetened Greek yogurt
• 2 tablespoons butter
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley

Directions

Step 1

Start by slicing the chicken breasts into thin strips.

Step 2

In a large bowl, mix olive oil, paprika, cumin, garlic powder, salt, and black pepper.

Step 3

Add the chicken strips to the bowl and coat them well with the spice mixture. Allow to marinate for at least 10 minutes.

Step 4

While the chicken is marinating, slice the red bell pepper, green bell pepper, and onion into thin strips.

Step 5

Heat a non-stick pan over medium heat and add 1 tablespoon of olive oil.

Step 6

Once the oil is hot, add the bell peppers and onion. Sauté until they become soft, about 5-7 minutes. Transfer to a plate and set aside.

Step 7

In the same pan, add the chicken strips and cook until the chicken is well-cooked and lightly browned, about 8-10 minutes.

Step 8

In a small saucepan over low heat, combine tomato paste, butter, and lemon juice, stirring until the butter is melted and the sauce is smooth. Season with a pinch of salt, if desired.

Step 9

To serve, divide the sautéed peppers and onions among four plates. Top with chicken strips, and then drizzle with the tomato butter sauce.

Step 10

Finish each plate with a generous spoonful of unsweetened Greek yogurt and a sprinkle of fresh parsley.

Nutrition Facts

Serving size	(1038.3g)

Amount per serving	% Daily Value*
Calories	1424.8

Total Fat 80.0g	0%
Saturated Fat 23.2g	0%
Polyunsaturated Fat 4.8g
Cholesterol 357.8mg	0%
Sodium 1669.9mg	0%
Total Carbohydrate 47.7g	0%
Dietary Fiber 10.8g	0%
Total Sugars 24.4g
Protein 126.8g	0%

Vitamin D 4.5IU	0%
Calcium 286.8mg	0%
Iron 8.0mg	0%
Potassium 1527.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.8%

Protein: 35.8%

Carbs: 13.5%