Keto Butterflied Lime Chicken With Pico De Gallo Recipe

Gluten Free
Lunch
Main Dishes
Paleo
Quick Easy
4.7/5
(2319 reviews)
Keto Butterflied Lime Chicken With Pico De Gallo
Zylo Recipes

Description

Imagine sinking your teeth into a succulent butterflied chicken breast, each bite a harmonious blend of textures and flavors. This recipe begins with tender chicken, carefully marinated to infuse it with a savory depth that tantalizes the taste buds. The marinade penetrates deep, ensuring every morsel is bursting with flavor, creating a truly satisfying culinary experience.

The chicken, once marinated to perfection, is cooked to a golden-brown hue, its surface kissed by a gentle crispness that gives way to a tender and juicy interior. The aroma alone is enough to make your mouth water, a symphony of savory notes that promises a delicious meal. The cooking process is designed to lock in the chicken's natural juices, preventing it from drying out and ensuring a consistently moist and flavorful result.

But the true magic of this dish lies in its accompaniments. Picture creamy slices of ripe avocado, their smooth, buttery texture providing a delightful contrast to the chicken. The avocado's mild, slightly sweet flavor complements the savory chicken perfectly, adding a layer of richness that elevates the dish to new heights.

The avocado is more than just a garnish; it's an integral part of the culinary experience, contributing both flavor and texture. And then there's the Pico de Gallo, a vibrant and refreshing medley of diced tomatoes, onions, cilantro, and jalapeños. This colorful salsa adds a burst of freshness to the dish, its zesty flavors awakening the palate and cutting through the richness of the chicken and avocado.

The Pico de Gallo is not just a condiment; it's a vibrant expression of culinary artistry, adding both visual appeal and a delightful tang to every bite. The combination of textures and temperatures is simply divine. The warmth of the grilled chicken contrasts beautifully with the cool creaminess of the avocado and the refreshing zest of the Pico de Gallo.

It’s a symphony of sensations that will leave you feeling satisfied and invigorated. This dish is perfect for a light lunch, a satisfying dinner, or even a picnic in the park. Its versatility makes it a welcome addition to any menu, and its delicious flavors are sure to please even the most discerning palate.

The freshness is so good that you can almost taste summer in every bite.

Preparation Time

Prep Time
8 min
Cook Time
22 min
Total Time
30 min

Nutrition Information

Per 1 servings serving
C
Calories
450 Kcal

C
Carbs
6 g
Fi
Fiber
2 g
Sugar
3 g

P
Protein
45 g

C
Fats
30 g
Saturated Fats 15 g
Unsaturated Fats 12 g

Cholestrol 150 mg
Sodium 300 mg
Potassium 400 mg
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Ingredients

    1.
    Keto Pico De Gallo
    Keto Pico De Gallo
    2 servings
    2.
    Chicken Breast
    Chicken Breast
    2 medium - split
    3.
    Lime Zest
    Lime Zest
    2 teaspoon
    4.
    Garlic
    Garlic
    1 clove
    5.
    Lime Juice, Fresh
    Lime Juice, Fresh
    1 teaspoon
    6.
    Spices Coriander Seed Or Ground
    Spices Coriander Seed Or Ground
    1 tsp
    7.
    Olive Oil
    Olive Oil
    1 tablespoon
    8.
    Avocado
    Avocado
    1 each
    9.
    Scallions
    Scallions
    1 medium - 4 1/8" long
    10.
    Salt, Sea Salt
    Salt, Sea Salt
    ¼ teaspoon
    11.
    Black Pepper
    Black Pepper
    ⅛ teaspoon

Instructions

    1.
    Slice the chicken breasts in half lengthwise, being careful not to cut all the way through. Open the chicken breast out like a book.
    2.
    Mince the garlic and add it to a mixing bowl with the lime juice, olive oil, lime zest, coriander, salt, and pepper.
    3.
    Brush each side of the butterflied chicken breasts thoroughly with the marinade.
    4.
    Lightly oil a griddle pan and heat over medium-high heat. Once hot, add one of the butterflied breasts and cook 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.
    5.
    Peel and slice the avocado and arrange the slices on top of the cooked chicken breasts.
    6.
    Top the chicken with Pico de Gallo and scatter sliced scallions over the top to serve.