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prep time
6 h 10 min
cook time
30 min
ready time
6 h 40 min
Keto Jalapeno Lemon Chicken w Roasted Mushrooms
Save this recipe for your next meal prep or when you want a hot dinner; it works for both! Chicago-style jalapeno lemon chicken is made with a simple marinade of chicken broth, jalapenos, and fresh lemon juice. To add Keto fats to your meal, included is a creamy avocado sauce made with real avocado and a dash of heavy cream. The thick sauce cools the palette and adds extra flavor. Served as a side dish are low-carb cremini mushrooms simply roasted in your oven. The mushrooms only need a few seasonings, but you are welcome to include fresh herbs while you roast them. You can store your portioned, completed meals in meal prep containers or tupperware for up to 5 days. Just microwave them to re-heat at mealtime!
A Special Note About The Total Cooking Time
If the 6 ½ -hour total cooking time makes you scroll, don’t worry! Most of that time is allotted to marinating your chicken, which is part of the preparation time. You’ll actually spend only about 10 minutes physically preparing the recipe and only 30 minutes cooking it. With just 40 minutes of work to do, Carb Manager makes full Keto meal recipes a simple task.
Chicago Chicken
Another name for jalapeno lemon chicken is “Chicago Chicken”. Nobody is quite sure who “invented” this dish, but it seems to be a variant of the more classically known “lemon chicken”. Chicagoans love to add hot elements to traditional foods! You might find a dish similar to this Keto rendition in restaurants in the “Windy City”.
Jessica L.
Net Carbs
5.4 g
Fiber
2.2 g
Total Carbs
8.4 g
Protein
30.6 g
Fats
45 g
544 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chicken Breast Boneless Skinless Raw
250 g
Salt
0.13 tsp
Black pepper
0.13 tsp
Chicken broth
0.25 cup
Lemon juice
1 tsp
Garlic
0.5 tsp, chopped
Jalapeno peppers, raw
0.5 large - approx 4" - 6" long
Scallions
1 tbsp, chopped
Brown mushrooms
8 oz
Olive Or Extra Virgin Olive Oil
2 tbsp
Salt
0.13 tsp
Black pepper
0.13 tsp
Thyme, dried
0.25 tsp
Olive Or Extra Virgin Olive Oil
2 tbsp
Avocado
1 oz
Butter, unsalted
1 tbsp
Chicken broth
0.25 cup
Cream Heavy Whipping
2 tbsp
Recipe Steps
steps 6
6 h 40 min
Step 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.Step 2
When it’s 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’re 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.Step 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.Step 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.Step 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.Step 6
Smash your avocado in a small bowl using a fork until it’s 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.
Comments
SpectacularRadish697733 3 years ago
While reducing the sauce I removed the jalapenos and onion and blended them with the avocado resulting in a smooth rich & creamy sauce