Keto Chicken and Feta Poutine Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
Sides
Snacks
4.8/5
(1696 reviews)
Keto Chicken and Feta Poutine
Zylo Recipes

Description

Imagine sinking your fork into a warm, comforting dish that satisfies your cravings while keeping things light. This inventive take on a classic comfort food starts with succulent chicken breast, seasoned with a blend of spices and cooked to achieve a beautiful, blackened crust. Diced into bite-sized pieces, the chicken offers a burst of savory flavor in every mouthful.

The heart of this dish lies in its rich, velvety gravy. Crafted to be thick and luscious, it envelops the other ingredients in a blanket of warmth. This savory sauce is then generously poured over a bed of tender zucchini fries.

These aren't your average fries; they offer a delightful, slightly sweet counterpoint to the savory gravy and chicken. To complete this culinary creation, a generous sprinkling of feta cheese is added. As the dish is baked, the feta softens, its tangy and salty notes melding harmoniously with the other flavors.

The baking process ensures that the zucchini becomes perfectly tender, creating a melt-in-your-mouth experience. This dish is incredibly versatile. Enjoy it as a satisfying snack or serve it as a flavorful side dish.

Feel free to personalize it with your favorite additions. Crispy bacon bits would add a smoky crunch, while a medley of sautéed mushrooms or other vegetables could introduce earthy notes and varied textures. A dollop of sour cream or creamy yogurt can provide a cooling tang that complements the richness of the gravy and cheese.

Inspired by the iconic French-Canadian poutine, this reimagined version swaps traditional ingredients for lighter alternatives. While classic poutine features fries, gravy, and cheese curds, this dish embraces zucchini and feta for a unique and satisfying twist. It’s a delightful way to enjoy the essence of poutine with a fresh, innovative approach.

Preparation Time

Prep Time
10 min
Cook Time
35 min
Total Time
45 min

Nutrition Information

Per 1 serving serving
C
Calories
650 Kcal

C
Carbs
12 g
Fi
Fiber
3 g
Sugar
4 g

P
Protein
55 g

C
Fats
45 g
Saturated Fats 25 g
Unsaturated Fats 15 g

Cholestrol 200 mg
Sodium 800 mg
Potassium 300 mg
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Ingredients

    1.
    Chicken Breast Boneless Skinless Raw
    Chicken Breast Boneless Skinless Raw
    5 oz
    2.
    Salt
    Salt
    0.13 tsp
    3.
    Black pepper
    Black pepper
    0.13 tsp
    4.
    Onion powder
    Onion powder
    0.13 tsp
    5.
    Garlic powder
    Garlic powder
    0.13 tsp
    6.
    Lemon pepper seasoning
    Lemon pepper seasoning
    0.13 tsp
    7.
    Olive Or Extra Virgin Olive Oil
    Olive Or Extra Virgin Olive Oil
    1.5 tsp
    8.
    Butter, unsalted
    Butter, unsalted
    2 tbsp
    9.
    Paleo Baking Flour
    Paleo Baking Flour
    0.5 tsp
    10.
    Chicken broth
    Chicken broth
    0.25 cup
    11.
    Thyme Fresh Or Raw Herb
    Thyme Fresh Or Raw Herb
    0.5 g
    12.
    Rosemary Fresh Or Raw Herb
    Rosemary Fresh Or Raw Herb
    0.5 g
    13.
    Zucchini
    Zucchini
    5 oz
    14.
    Feta cheese
    Feta cheese
    2 oz

Instructions

    1.
    Pat a thin-sliced chicken breast dry with a paper towel. Season with salt, pepper, onion powder, garlic powder, and lemon pepper seasoning. Heat olive oil in a pan on medium-high heat. Cook the chicken on one side until blackened, then flip and cook until done, adjusting heat to avoid burning. Transfer to a cutting board to cool.
    2.
    Return the pan to the stove on low heat. Melt butter, scraping up leftover spices. Stir in paleo flour until golden and frothy. Pour in chicken broth and stir until the flour thickens the broth. Bring to a simmer. Dice the chicken into small pieces.
    3.
    Transfer diced chicken to the gravy. Add a sprig of thyme and rosemary. Cover and let simmer until the gravy thickens. Set aside. Preheat oven to 425 degrees. Prepare a sheet tray or line with parchment paper.
    4.
    Use a vegetable peeler to peel wide, flat strips from zucchini. Press zucchini pieces between paper towels to remove excess moisture. Arrange zucchini on the sheet tray like french fries, ensuring they are spread out.
    5.
    Pour chicken poutine gravy over the zucchini on the tray, ensuring even coverage. Crumble feta cheese over the gravy. Bake for about 12 minutes, until zucchini is tender with browned edges and feta is soft and melted. Serve hot.