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Keto Chicken with Roasted Red Pepper Sauce

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This post was sponsored by Fresh From Florida as part of an Influencer Activation for Influence Central, however all opinions expressed are my own.
 
This tasty Keto Chicken with Roast Red Pepper Sauce is extremely tasty dinner choice for those looking for a flavorful low carb dish.
 
My husband and I have working out and doing the Ketogentic Diet for the past few months. During that time, we have been cooking a lot. This is one of our favorite Keto Chicken recipes. 

Keto Chicken 

As with most of our Keto chicken dishes, we buy chicken breasts and tenderize them so they are not tough or dry. I use the flat part of the tenderizer so that it does dot rip up the chicken. To keep the chicken from making a mess of the kitchen, I lay down a piece of saran wrap. Then, I lay the chicken on top. 
 
 

Fresh from Florida Red Peppers

This chicken dish starts with fresh red bell pepper, Fresh from Florida. Getting fresh peppers that are in season is key to making the best Roasted Red Pepper Sauce. Did you know that Fresh From Florida bell peppers are now in season in Florida!? Florida Farmers make it easy for everyone to eat fresh produce year-round. To find local produce, just look for food, produce, seafood, and especially bell peppers labeled Fresh From Florida. Check out more Fresh from Florida peppers recipes here.
 
This easy Keto chicken recipe is part of a low carb easy meal plan because it can me made quickly in the oven on a baking sheet. When you are on the keto diet meal planning helps you lose weight quicker so that you are not tempted by carbs. In short, your comfort food craving will be satisfied by this Chicken Breast with Roasted Red Pepper Sauce over Zero Pasta. 
 
 

More Keto Chicken Recipes

Keto Chicken with Roasted Red Pepper Sauce  Recipe

Ingredients 

  • 2 boneless skinless chicken thighs or breasts, sliced into cutlets to make 4 
  • 1 Fresh Red Peppers, roasted 
  • 1/2 tablespoon garlic, minced
  • 1 tablespoons avocado oil (or olive oil)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoons Italian seasoning
  • 1/2 cup heavy cream
  • 1 tablespoons cheese
  • thinly sliced fresh basil (optional)

How to Roast Red Bell Peppers? 

Instead of using a jar of roasted red pepper, you can roast your own fresh red peppers. 

Firstly, start by roasting the red bell pepper in the oven. 

Next, turn on the broiler on your oven. Cut the top off each pepper and pull out the seeds. Discard the seeds and the top.

After that, cut the peppers in half, and lay skin side up on a baking sheet lined with foil.

Broil until skins are black which should take about 10 minutes.

Remove peppers from oven. 

Finally, put the peppers in a bowl and cover for about 10 minutes to make it easier to take off the skin. Remove the skin.

How to Make Roasted Red Pepper Sauce? 

Combine roasted red peppers, 1/2 teaspoon Italian seasoning, avocado oil, 1/2 teaspoon garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a food processor or blender pulsing until smooth.

Roasted Red Pepper Sauce

How to Make Keto Chicken? 

You can slice the chicken breast in half lengthwise making the breasts into cutlets or you can pound the two chicken breast very thin between two pieces of saran wrap. 

Either way, for tender chicken breasts, place the chicken between two pieces of saran wrap. Use the flat part of the meat tenderizer to pound the chicken flat.

Use the avocado oil to grease a large skillet.

Season chicken with remaining 1/2 teaspoon Italian seasoning.

Cook chicken in the skillet over medium heat for 6 minutes on each side until cooked thoroughly and lightly browned on the outside.

Transfer to a plate and cover to keep them warm.

Add the red pepper mixture to the pan and stir over medium heat 3 minutes until hot.

Then, add in the heavy cream and stir until creamy and combined to the desired consistency.

Add chicken and toss in the creamy sauce to coat.

Remove the chicken from the pan and plate over pasta.

Garnish with cheese and fresh basil and serve.

Keto Chicken with Roasted Red Pepper Sauce

Keto Chicken with Roasted Red Pepper Sauce

This Keto Chicken recipe with Roasted Red Pepper Sauce is perfect for a low carb ketogenic diet over low carb noodles with Fresh from Florida Red Peppers 
5 from 1 vote
Print Pin Rate
Course: Dinner
Cuisine: Italian
Keyword: Chicken, Red Peppers, Roasted Peppers
Prep Time: 12 minutes
Cook Time: 15 minutes
Total Time: 27 minutes
Servings: 2 people
Calories: 577kcal
Author: Aprilgolightly

Ingredients

  • chicken breasts boneless skinless
  • 2 Red Peppers seeded, roasted
  • 1 tsp Italian Seasoning
  • 1 tbsp avocado oil
  • 1/2 tbsp garlic minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup heavy cream
  • 1 tsp cheese
  • 1 tbsp basil fresh, sliced

Instructions

  • Start by roasting the red pepper in the oven. 
  • Turn on the broiler on your oven. Cut the top off each pepper, and pull out the seeds. Discard the seeds and the top.
  • Cut the peppers in half, and lay skin side up on a baking sheet lined with foil.
  • Broil until skins are black which should take about 10 minutes.
  • Remove peppers from oven. 
  • Put the peppers in a bowl and cover for about 10 minutes to make it easier to take off the skin. Remove the skin.
  • Combine roasted red peppers, 1/2 teaspoon Italian seasoning, avocado oil, 1/2 teaspoon garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a food processor or blender Pulse until smooth.
  • Slice the chicken in half lengthwise making the breasts into cutlets.
  • Place the chicken between two pieces of saran wrap. Use the flat part of the meat tenderizer to pound the chicken flat.
  • Use the avocado oil to grease a large skillet.
  • Season chicken with remaining 1/2 teaspoon Italian seasoning.
  • Cook chicken in the skillet over medium heat for 6 minutes on each side until cooked thoroughly and lightly browned on the outside.
  • Transfer to a plate and cover to keep them warm.
  • Add the red pepper mixture to the pan and stir over medium heat 3 minutes until hot.
  • Then, add in the heavy cream and stir until creamy and combined.
  • Add chicken and toss in the sauce to coat.
  • Remove the chicken from the pan and plate over pasta.
  • Garnish with cheese and fresh basil and serve.

Nutrition

Calories: 577kcal | Carbohydrates: 10g | Protein: 51g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 228mg | Sodium: 886mg | Potassium: 1131mg | Fiber: 2g | Sugar: 5g | Vitamin A: 94.8% | Vitamin C: 188.2% | Calcium: 9% | Iron: 9.3%

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