Keto Roasted Pepper Chicken Breast Fillets Low Carb Recipe
Lemon pepper chicken breast

Keto Roasted Pepper Chicken Fillets

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These vibrant and somewhat spicy chicken fillets are a perfect opportunity to try something new and exciting.

Thinly sliced fillets are marinated in the finest olive oil, herbs, and spices, and then roasted in its own marinade. Serve them warm or chill to a room temperature and use as a base for a wonderful chicken salad. Enjoy!

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Let’s Ketofy It!

After washing the meat under cold running water and drying it with a kitchen towel, set on a cutting board. Chop the chicken to make thin slices, about half an inch thick. Put this on the side.

Stir remaining ingredients in a bowl to make the marinade.

Soak the meat in the mixture and coat the entire chicken fully. Set a lid on the container. Chill in the refrigerator for half an hour up to 2 hours. 

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Prep the baking sheet you will use. Cover it with parchment paper then set aside for later. Meanwhile, preheat any available oven at 350°F.

Take out the fillets from the fridge and pour them onto the baking sheet along with the marinade. Leave to bake for 10-15 minutes then flip to bake the other side for 5 minutes.

Best enjoyed while fresh and hot from the oven. Reserve the leftovers to use for your favorite chicken salad recipe. Before storing, make sure they are wrapped tightly in aluminum foil to prevent drying. Serve with your favorite low-carb salad.

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Related:

Lemon pepper chicken breast
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5 from 2 votes

Roasted Pepper Chicken Fillets

A delicious way to enjoy chicken breast by roasting the thin fillets seasoned with lemon, pepper and spices.
Course Dinner, Lunch, Main Dish
Cuisine Ketogenic, Low Carb
Keyword lemon pepper chicken, roasted pepper chicken
Prep Time 10 minutes
Cook Time 15 minutes
Passitive time 30 minutes
Total Time 55 minutes
Servings 4
Calories 300kcal
Author KetoVale Team

Ingredients

Instructions

  • Rinse the meat under cold running water and pat dry with a kitchen towel. Using a sharp cutting knife, slice into approximately half-inch thick slices. Set aside.
  • In a medium-sized bowl, combine olive oil with lemon juice, chili powder, cumin powder, peppercorn, dried oregano, and sea salt.
  • Submerge fillets in this mixture and cover. Refrigerate for at least 30 minutes (up to two hours).
  • Preheat the oven to 350 degrees. Line some parchment paper over a baking sheet and set aside.
  • Remove the fillets from the refrigerator and transfer onto a baking sheet. Drizzle with the remaining marinade and bake for 10-15 minutes. Turn over and continue to cook for five more minutes.
  • Remove from the oven and serve immediately. Keep the leftovers in the refrigerator and use for your favorite chicken salad recipe. Just make sure to wrap them tightly in aluminum foil before refrigerating. This simple trick will prevent them from drying out.
  • Enjoy with your choice of law-carb salad!

Notes

If you’re not a big fan of spicy foods, there are dozens of different but equally delicious marinade recipes.
  • 1/3 cup oil
  • ¼ cup apple cider vinegar
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp salt
  • ½ tsp freshly ground black pepper
  • 2 tbsp thyme
  • 1 tbsp garlic powder
  • 3 tbsp Greek yogurt
Whisk the ingredients together and use to marinate the meat of your choice.

Nutrition/Macros

Nutrition Facts
Roasted Pepper Chicken Fillets
Amount Per Serving
Calories 300 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g15%
Cholesterol 73mg24%
Sodium 726mg30%
Potassium 475mg14%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 25g50%
Vitamin A 250IU5%
Vitamin C 2.8mg3%
Calcium 25mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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