Dinner - Low carb summer chicken recipes

Author: John Sasahara  

Instant Pot Greek Chicken Tacos are an amazing low-carb summer dinner idea that includes lemony Greek chicken with a tasty Greek salsa! This low carb grilled chicken recipe will be a staple of your summer keto barbecues.

Cilantro Lime Grilled Chicken with Avocado Salsa

Cilantro Lime Grilled Chicken with Avocado Salsa
This Cilantro Lime Chicken is incredibly juicy, tender, and flavored. Enjoy a grilled chicken recipe that's served with a fresh and delicious Avocado Salsa. A healthy 30-minute dinner recipe that's super easy to make for a summer meal.
Provided by: Ioana Borcea from LowCarbSpark.com
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Tex-Mex
Number of ingredients: 16
Ingredients:
  • 1 ½ pounds boneless skinless chicken breasts (or 4 chicken breasts)
  • 3 garlic cloves (finely minced)
  • 3 tbsp olive oil
  • ¼ cup cilantro (chopped)
  • Juice of 1 lime
  • ½ tsp cumin
  • ½ tsp paprika
  • ½ tsp pepper (to taste)
  • ½ tsp salt or to taste
  • 2 ripe avocados (diced)
  • 3 small Roma Tomato (chopped)
  • 1 small red onion (chopped)
  • 1 jalapeno (chopped (optional))
  • ¼ cup cilantro leaves (chopped)
  • Juice of 1 lime
  • freshly cracked pepper & salt to taste
Nutrition:
  • Serving Size: 1 serving
  • Calories: 313 kcal
  • Carbohydrate: 9 g
  • Protein: 26 g
  • Fat: 20 g
  • Saturated Fat: 3 g
  • Cholesterol: 73 mg
  • Sodium: 139 mg
  • Fiber: 5 g
  • Sugar: 2 g
How to cook:
  1. Make The Chicken Marinade
  2. In a large bowl, whisk all the ingredients for the marinade and set aside.
  3. Cut the chicken breast in half, as shown in the video, to get evenly sized pieces of chicken breast.
  4. Transfer the sliced chicken to the bowl of marinade. Stir to coat the chicken. Refrigerate the chicken for at least 30 minutes or overnight.
  5. Heat a grill pan or non-stick skillet over medium-high heat. Cook the chicken for 5-6 minutes on each side.
  6. To Make Avocado Salsa
  7. Ia large bowl, combine the avocado salsa ingredients — season with salt and pepper. Cover with plastic foil and refrigerate until ready to use.
  8. When the lime chicken breasts are ready, top with a few tablespoons of fresh avocado salsa and enjoy.
Notes: Broccoli and Cheese Stuffed Chicken Breasts, Broccoli Cheddar Stuffed Chicken (low carb + keto). By Annie Published in Chicken. Jump to Recipe. These Broccoli and

Keto Key West Chicken

Keto Key West Chicken
Key West chicken brings the flavors of the Florida Keys to your backyard. This low carb grilled chicken recipe will be a staple of your summer keto barbecues.
Provided by: Kim Hardesty
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 8
Ingredients:
  • 4 boneless-skinless chicken breast halves
  • 3 tbsp Tamari soy sauce ((or coconut aminos))
  • 1 tbsp Low carb brown sugar ((or your favorite low carb sweetener))
  • 1 tbsp olive oil
  • 2 cloves garlic, pressed
  • 1 lime zested and juiced ((about 1 tsp zesr and 2-3 tsp juice))
  • 1 tbsp water
  • additional lime wedges for garnish
Nutrition:
  • Calories: 165 kcal
  • Carbohydrate: 1 g
  • Protein: 31 g
  • Fat: 7 g
  • Cholesterol: 105 mg
  • Sodium: 300 mg
  • Serving Size: 1 serving
How to cook:
  1. Method
  2. Pound chicken to an even thickness for better cooking. Alternately, cube chicken to cook on skewers.
  3. Firmly roll the lime on the counter to get the juice started. Zest the lime. Then, cut it in half crosswise and juice it into a shallow dish or bowl. Add the remaining marinade ingredients to the dish/bowl, stirring to blend.
  4. Place the chicken into the mixture and turn to coat. Cover and marinate in the refrigerator at least 30 minutes. When ready to cook, remove the chicken from the refrigerator to warm up for 30 minutes.
  5. Grill
  6. Preheat an outdoor grill for high heat and oil the grill grate.
  7. Remove chicken from the marinade and cook the chicken approximately 6-7 minutes on each side until juices run clear and the internal temperature reaches 160 F. Tent loosely with foil and let rest for 10 minutes.
  8. NOTE: Also great cubed and cooked on skewers, but adjust grilling time.Squeeze a wedge of lime over the chicken at serving time for a kick of bright citrus flavor.
  9. Bake
  10. Preheat oven to 350 F and place rack to middle position.
  11. Remove chicken from marinade and place on a parchment lined sheet pan or in a 3x9 baking dish sprayed with oil. Bake for 30-45 minutes depending on the size of the chicken breasts and your oven. Tent loosely with foil and let rest 10 minutes before serving with a squeeze of lime juice.
  12. NOTE: Serves 4 people. I count the carbs per serving as 1 net carb because the marinade/ingredients are left behind. For the same reason also divide the sodium numbers by three.
Notes: Instant Pot Greek Chicken Tacos (Video), Make it a Low-Carb Meal: Instant Pot Greek Chicken Tacos are amazing for a one-dish summer meal. But if you want to add something else, Greek

Instant Pot Greek Chicken Tacos

Instant Pot Greek Chicken Tacos
Instant Pot Greek Chicken Tacos are an amazing low-carb summer dinner idea that includes lemony Greek chicken with a tasty Greek salsa!
Provided by: Kalyn Denny
Total time: 38 minutes
Cook time: 8 minutes
Prep time: 30 minutes
Yields: 8 servings
Number of ingredients: 14
Ingredients:
  • 4 large chicken breasts, trimmed and cut into lengthwise strips
  • zest and juice of 2 lemons
  • 1 T Greek Seasoning
  • 2 T extra-virgin olive oil
  • 1/4 cup chicken stock
  • 1/2 tsp. Greek Oregano
  • 1/2 tsp. fresh-ground black pepper
  • 3 medium cucumbers, chopped
  • 1 cup chopped cherry tomatoes
  • 1/4 cup chopped Kalamata olives (see notes)
  • 1/4 cup finely chopped red onion
  • 4 oz. crumbled Feta Cheese
  • 1/4 cup Newman's Own Classic Oil and Vinegar Dressing or other low-sugar Italian dressing of your choice (see notes)
  • 8 small low-carb tortillas (see notes)
Nutrition:
  • Calories: 240 calories
  • Carbohydrate: 11.5 grams carbohydrates
  • Cholesterol: 64 milligrams cholesterol
  • Fat: 11 grams fat
  • Fiber: 4 grams fiber
  • Protein: 29 grams protein
  • Saturated Fat: 4 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 958 milligrams sodium
  • Sugar: 15 grams sugar
  • Unsaturated Fat: 6 grams unsaturated fat
How to cook:
  1. Trim the chicken breasts and cut each breast lengthwise into 2-3 strips, depending on how large the chicken breasts are. Put chicken strips into the Instant Pot.
  2. Grate the zest from the lemons (using a Lemon Zester (affiliate link) is easiest). Then cut lemons in half and squeeze the juice.
  3. Whisk the zest and juice together with the Greek Seasoning, olive oil, chicken stock, Greek oregano, and black pepper to make the cooking sauce. Pour that liquid over chicken in the Instant Pot.
  4. Set the Instant Pot to MANUAL, HIGH PRESSURE, 8 minutes. Then do NATURAL RELEASE for 10 minutes before you release the rest of the pressure.
  5. When the pressure has all been released, use a slotted spoon to remove chicken to a cutting board, leaving the flavorful sauce in the Instant Pot. (If it seems like there's too much liquid in the Instant Pot, cook on SAUTE / HIGH HEAT for a few minutes to reduce the liquid.) Shred chicken apart with two forks, put it back in the Instant Pot, and stir gently so the chicken is coated with liquid. Keep chicken warm on the low setting while you prep the other ingredients.
  6. To make Greek Salsa, chop the cucumbers, tomatoes, Kalamata olives (or black olives), and red onion. Put those chopped ingredients in a bowl, stir in the 1/4 cup Italian dressing, and then gently stir in the crumbled Feta.
  7. When you're ready to make tacos, heat each tortilla in a dry frying pan over high heat until the tortilla is hot and softened. (Cast iron frying pans (affiliate link) are best for this.)
  8. Fill each tortilla with a generous scoop of the hot shredded lemon chicken and top with a scoop of the Greek salsa. Fold over and devour!
  9. You can keep the shredded lemon chicken in the fridge for a day or two and reheat in a pan or in the microwave. For the Greek salsa mixture, I would make that fresh each time when you're eating the leftovers.
Notes: Grilled Chicken with Avocado Salsa (Keto), Healthy Cilantro Lime grilled chicken topped with fresh avocado salsa making this dish a DELICIOUS low-carb & Keto Dinner in under 30 minutes!
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