About
This simple yet tasty butterflied chicken is served with creamy avocado slices and our refreshing keto Pico de Gallo.
The recipe for the Pico de Gallo can be found in our sides section.
Ingredients
- 2 servings (per tablespoon) keto pico de gallo
- 2 medium – split chicken breast
- 2 teaspoon lime zest
- 1 clove garlic
- 1 teaspoon lime juice, fresh
- 1 teaspoon spices coriander seed or ground
- 1 tablespoon olive oil
- 1 each avocado
- 1 medium – 4 1/8" long scallions
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Slice the chicken breasts in half lengthwise taking care not to cut all the way through, so that you can open the chicken breast out like a book.
- Mince the garlic and add to a mixing bowl with the lime juice, olive oil, lime zest, coriander, salt and pepper.
- Brush each side of the butterflied chicken breasts in the marinade.
- Lightly oil a griddle pan and heat over a medium/high heat. Once hot, add one of the butterflied breasts, cooking for about five minutes until golden brown. Flip and griddle the other side until the chicken is completely cooked through and no longer pink. Repeat with the other breast.
- Peel and slice the avocado and arrange on top of the chicken breasts.
- Top with the Pico de Gallo and scatter over sliced scallions to serve.
Nutrition Facts
- Servings: 2
- Calories: 421.3kcal/1758.7kJ (per serving)
- Fat: 25.2g (per serving)
- Carbs: 10.6g (per serving)
- Protein: 39.3g (per serving)
