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prep time
8 min
cook time
35 min
ready time
43 min
Keto Chicken Thighs with Peppers and Olives
These tasty chicken thighs are inspired by flavors of Spain, combining salty olives with sweet peppers, aromatic thyme and smokey paprika.
This recipe is a great stand-alone dish or can be served alongside a simple salad or with steamed vegetables.
Net Carbs
3.5 g
Fiber
1 g
Total Carbs
4.6 g
Protein
25.6 g
Fats
14.5 g
253 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chicken Thigh, Skin Removed Before Cooking
4 large
Garlic
2 clove
Olive Oil
2 tablespoon
Thyme, Fresh
1 tablespoon, chopped
Gourmet Collection Smoked Paprika by Mccormick
1 tsp
Red Bell Peppers, Raw
½ medium - 2 1/2" diameter x 2 3/4"
Yellow Bell Peppers, Raw
½ medium - 2 1/2" diameter x 2 3/4"
Red Onion
½ small
Black Olives
½ cup
Salt, Sea Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Recipe Steps
steps 5
43 min
Step 1
Preheat the oven to 400 degrees Fahrenheit.Step 2
Heat 1 tablespoon of olive oil in a large casserole dish/dutch oven over a medium heat. Add the chicken thighs and cook until browned all over.Step 3
Whilst the chicken browns, finely slice the peppers and the onions and slice the olives and garlic in half. Add the vegetables and olives to a mixing bowl along with the paprika, thyme and remaining olive oil. Toss well to combine.Step 4
Arrange the vegetable and olive mix in the bottom of an oven proof dish and add in the browned chicken pieces. Season with salt and pepper and mix everything together.Step 5
Transfer to the oven to bake for 30-35 minutes, turning halfway through so that the chicken is coated in the juices. The chicken should be golden and completely cooked through.
Comments
amandarada 2 years ago
Good basic recipe but lacks flavor as a whole. Also this serves two with adding an additional veggie side this will not feed 4 people. Considering that the macros are still good splitting the recipe in 2 rather than 4. Ill make it again but tweak the spices.
ShannonAlexandria 3 years ago
I used regular paprika, red pepper flakes, and added some green olives also. It was fun! We were happily surprised.
PropitiousAvocado164847 3 years ago
Yum
TamiP 3 years ago
What would the carb count be if I left the skin on?
Lizette 5 years ago
I thought it was delicious. The balance between the spiciness of the paprika and the peppers were great for my taste. I'm definitely making this again.
Anonymous 5 years ago
It was ok, but not super flavorful.
Anonymous 5 years ago
This was tasty, but the portion size was way to small. 12.7 oz does not = 4 large chicken thighs. It = 4 smallish chicken thighs (FYI of you're not using a kitchen weight)
Moondrake 5 years ago
What do you think about subbing turmeric for the paprika? I'm allergic to red chili and even mild paprika is not an option.
Jsrm 5 years ago
Is one serving 2 thighs? That seems a bit much.
Sharon 5 years ago
8oz is one serving, no bones of course
recipewriter 5 years ago
Hi, I agree - I have updated the recipe so it is now 1 thigh per person. Many thanks.
Rud 6 years ago
Excellent !
recipewriter 6 years ago
Thank you for your feedback.
Bdmbartlett@gmail.com 6 years ago
Slow cooker time