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Keto Jalapeno Lemon Chicken w Roasted Mushrooms Recipe

Gluten Free
Lunch
Main Dishes
★★★★☆
4.9/5
(2903 reviews)
By Zylo Nutritionist Team
Keto Jalapeno Lemon Chicken w Roasted Mushrooms
Zylo Recipes

Description

Imagine sinking your teeth into tender, flavorful chicken, its zesty aroma and subtle heat awakening your senses. This jalapeno lemon chicken recipe delivers just that – a delightful combination of bright citrus notes and a gentle spicy kick. The chicken marinates in a vibrant blend of savory broth, fresh lemon juice, and finely chopped jalapenos, allowing the flavors to penetrate deeply and create a truly memorable taste experience.

The extended marinating time ensures that the chicken is not only infused with flavor but also incredibly tender and juicy. Complementing the chicken is a luscious avocado sauce, its creamy texture providing a cooling contrast to the slight heat of the jalapenos. Made with ripe avocados and a touch of cream, this sauce adds richness and depth to the dish, creating a harmonious balance of flavors and textures.

The avocado sauce not only enhances the overall taste but also contributes a delightful smoothness that coats the palate. Alongside the chicken and avocado sauce, you'll find roasted cremini mushrooms, their earthy flavor providing a grounding element to the meal. Simply seasoned and roasted to perfection, these mushrooms offer a satisfying bite and a subtle umami taste that complements the other components of the dish.

The roasting process brings out the natural sweetness of the mushrooms, creating a savory side dish that is both simple and delicious. This recipe is perfect for those who enjoy bold flavors and appreciate a well-balanced meal. It's easy to prepare, with minimal hands-on cooking time, making it ideal for busy weeknights.

The marinating time does most of the work, resulting in a dish that tastes like it took hours to prepare. Whether you're looking for a flavorful dinner option or a satisfying meal to enjoy any time, this jalapeno lemon chicken with creamy avocado sauce and roasted cremini mushrooms is sure to impress. The combination of zesty, spicy, creamy, and earthy flavors creates a culinary experience that is both exciting and comforting.

Preparation Time

Prep Time
6 h 10 min
Cook Time
30 min
Total Time
6 h 40 min

Nutrition Information

Per 1 serving serving
C
Calories
500 Kcal
C
Carbs
8 g
Fi
Fiber
3 g
Sugar
3 g
P
Protein
45 g
C
Fats
35 g
Saturated Fats 10 g
Unsaturated Fats 22 g
Cholestrol 150 mg
Sodium 600 mg
Potassium 700 mg
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Ingredients

    1.
    Chicken Breast Boneless Skinless Raw
    Chicken Breast Boneless Skinless Raw
    250 g
    2.
    Salt
    Salt
    0.13 tsp
    3.
    Black pepper
    Black pepper
    0.13 tsp
    4.
    Chicken broth
    Chicken broth
    0.25 cup
    5.
    Lemon juice
    Lemon juice
    1 tsp
    6.
    Garlic
    Garlic
    0.5 tsp, chopped
    7.
    Jalapeno peppers, raw
    Jalapeno peppers, raw
    0.5 large - approx 4" - 6" long
    8.
    Scallions
    Scallions
    1 tbsp, chopped
    9.
    Brown mushrooms
    Brown mushrooms
    8 oz
    10.
    Olive Or Extra Virgin Olive Oil
    Olive Or Extra Virgin Olive Oil
    2 tbsp
    11.
    Salt
    Salt
    0.13 tsp
    12.
    Black pepper
    Black pepper
    0.13 tsp
    13.
    Thyme, dried
    Thyme, dried
    0.25 tsp
    14.
    Olive Or Extra Virgin Olive Oil
    Olive Or Extra Virgin Olive Oil
    2 tbsp
    15.
    Avocado
    Avocado
    1 oz
    16.
    Butter, unsalted
    Butter, unsalted
    1 tbsp
    17.
    Chicken broth
    Chicken broth
    0.25 cup
    18.
    Cream Heavy Whipping
    Cream Heavy Whipping
    2 tbsp

Instructions

    1.
    Marinate your chicken the night before you want to cook the recipe or at least 6 hours in advance. Clean 4-ounce chicken breasts and sprinkle them with salt and pepper. Place the breasts in a large Ziploc bag. Combine a marinade of chicken broth, lemon juice, minced garlic, diced jalapeno, and diced green onion, then pour it into the Ziploc bag with the chicken. Seal the bag, and spread the marinade around the chicken breasts. Set the bag in your refrigerator to marinate.
    2.
    When it time to cook, turn on your oven to preheat to 425 degrees and line a sheet tray with aluminum foil. Add whole, clean mushrooms to a mixing bowl, and douse them in olive oil. Gently fold the mushrooms until they all coated in oil, then pour the mushrooms into the center of the aluminum foil. Sprinkle salt, pepper, and thyme over the mushrooms. Fold the ends of the aluminum foil over to enclose the mushrooms. You can wrap additional foil if needed to cover any open spaces.
    3.
    Place the tray of mushrooms in your oven and let them roast for at least 30 minutes. This will leave the mushrooms very tender with a slightly al dente center. You may roast for longer for softer mushrooms. Allow the foil to cool for a few minutes before unwrapping the mushrooms, and be cautious of hot steam. While the mushrooms are in the oven, you can cook the chicken.
    4.
    Heat the olive oil in a wide pan over medium-high heat. Use a pair of tongs to transfer the chicken breasts from the Ziploc bag to the hot pan, reserving the marinade. Cook the chicken breasts on one side until they just turn golden on one side - about 3 minutes. Flip the chicken breasts over, and reduce the heat to low. Pour the reserved marinade from the bag into the pan, and cover the pan with a lid.
    5.
    Let the liquid simmer in the pan as the chicken finished cooking. When the liquid has reduced, remove the lid and rotate the chicken breasts so some of the thickened marinade sticks to all of the sides. With the stove on the lowest heat, let the liquid finish reducing as the chicken takes on a slight caramelized color. Transfer the cooked chicken breasts to a serving dish, but leave any sauce and leftover jalapeno in the pan.
    6.
    Smash your avocado in a small bowl using a fork until it softened with minimal lumps. Set the avocado near your stove as you melt butter in the pan over low heat. Once the butter is melted, stir the avocado into the pan. Continue stirring until the avocado and butter emulsify into a warm, creamy consistency. Pour chicken broth and heavy cream into the pan, stirring and heating until your soft green sauce appears. You can allow the sauce to bubble over low heat until it reduces to a thicker consistency.