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prep time
6 h 5 min
cook time
20 min
ready time
6 h 25 min
Keto Jalapeno Lemon Chicken w Creamy Avocado Sauce
Save this recipe for your meal preps - it’s ideal! Marinate large batches of chicken overnight and spend less than 30 minutes actually cooking in the kitchen. Chicken breasts soak in a marinade of chicken broth, jalapeno, and lemon. They’re cooked on your stovetop until the marinade is reduced to a sauce. Then, you’ll make a creamy sauce made with avocado, which adds healthy fats to your Keto diet. The meal is a little spicy, a little sweet, and really delicious! Now, the main component of your meal is made and you can whip up a quick side dish to eat throughout the week. Just search through Carb Manager’s side dish premium Keto recipes for inspiration.
Why Is The Prep Time So Long?
If the 6 ½ -hour total cooking time makes you scroll, don’t worry! Most of that time is allotted to marinating your chicken, which is part of the preparation time. You’ll actually spend only about 5-10 minutes physically preparing the recipe and only 20 minutes cooking it. With just 30 minutes of work to do, Carb Manager makes Keto simple!
Where Does Jalapeno Lemon Chicken Come From?
Jalapeno lemon chicken isn’t necessarily a classic or traditional dish, by any means. However, it does have some familiarity in Chicago of the United States. The Keto recipe here is extremely true to the original recipe with the addition of the creamy avocado sauce. It would be wise to guess the dish originates from some other more authentic-style Italian dish, and Chicagoans (true to themselves) added hot peppers.
Jessica L.
Net Carbs
1.9 g
Fiber
1.4 g
Total Carbs
3.3 g
Protein
25.3 g
Fats
20.9 g
297 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chicken Breast Boneless Skinless Raw
8 oz
Salt
0.13 tsp
Black pepper
0.13 tsp
Chicken broth
0.25 cup
Lemon juice
1 tsp
Garlic
0.5 tsp, chopped
Jalapeno peppers, raw
0.5 large - approx 4" - 6" long
Scallions
1 tbsp, chopped
Olive Or Extra Virgin Olive Oil
0.5 tbsp
Avocado
1 oz
Butter, unsalted
1 tbsp
Chicken broth
0.25 cup
Cream Heavy Whipping
2 tbsp
Recipe Steps
steps 4
6 h 25 min
Step 1
Marinate your chicken the night before you want to cook the recipe or at least 6 hours in advance. Clean 4-ounce chicken breasts and sprinkle them with salt and pepper. Place the breasts in a large Ziploc bag. Combine a marinade of chicken broth, lemon juice, minced garlic, diced jalapeno, and diced green onion, then pour it into the Ziploc bag with the chicken. Seal the bag, and spread the marinade around the chicken breasts. Set the bag in your refrigerator to marinate.Step 2
When it’s time to cook, heat the olive oil in a wide pan over medium-high heat. Use a pair of tongs to transfer the chicken breasts from the Ziploc bag to the hot pan, reserving the marinade. Cook the chicken breasts on one side until they just turn golden on one side - about 3 minutes. Flip the chicken breasts over, and reduce the heat to low. Pour the reserved marinade from the bag into the pan, and cover the pan with a lid.Step 3
Let the liquid simmer in the pan as the chicken finished cooking. When the liquid has reduced, remove the lid and rotate the chicken breasts so some of the thickened marinade sticks to all of the sides. With the stove on the lowest heat, let the liquid finish reducing as the chicken takes on a slight caramelized color. Transfer the cooked chicken breasts to a serving dish, but leave any sauce and leftover jalapeno in the pan.Step 4
Smash your avocado in a small bowl using a fork until it’s softened with minimal lumps. Set the avocado near your stove as you melt butter in the pan over low heat. Once the butter is melted, stir the avocado into the pan. Continue stirring until the avocado and butter emulsify into a warm, creamy consistency. Pour chicken broth and heavy cream into the pan, stirring and heating until your soft green sauce appears. You can allow the sauce to bubble over low heat until it reduces to a thicker consistency. Serve over the jalapeno lemon chicken breasts.
Comments
J 3 years ago
Switched crushed red pepper for jalapeños and changed whipped cream to sour cream. Very tasty!
josie0695 3 years ago
So, just to make sure I have this right -- do I make the avocado sauce in the same pan that I cooked the chicken in? That is, whatever is left of the marinade in that pan I add the butter to it, melt the butter then add avocado, broth, and cream -- is that right?
Mommy_on_Wheels! 3 years ago
Yes, that is my understanding as well.