Keto Black Pepper Chicken
Savor the bold flavors of **Keto Black Pepper Chicken**, a low-carb twist on a takeout favorite that's brimming with fresh, vibrant ingredients. Tender, bite-sized chicken breast is marinated in a savory blend of coconut aminos, chicken broth, and aromatic spices, then pan-fried to golden perfection. Crispy strips of green and red bell peppers, along with sweet onion, add a delightful crunch and a burst of color. A rich, peppery sauce thickened with keto-friendly xanthan gum ties it all together, creating a flavorful dish that's as comforting as it is wholesome. Garnished with fresh cilantro, this quick and easy recipe comes together in just 35 minutes and is perfect for meal prepping or a hassle-free weeknight dinner. Serve with cauliflower rice or a simple side salad for the ultimate guilt-free treat.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound chicken breast
- 0.25 cup coconut aminos
- 0.5 cup chicken broth
- 2 tablespoons freshly ground black pepper
- 2 tablespoons avocado oil
- 3 whole garlic cloves
- 1 whole green bell pepper
- 1 whole red bell pepper
- 0.5 whole onion
- 0.5 teaspoon xanthan gum
- 0.5 teaspoon salt
- 2 tablespoons fresh cilantro
Instructions
Cut the chicken breast into bite-sized cubes.
Mince the garlic cloves.
Slice the green and red bell peppers into thin strips.
Chop the onion finely.
In a large bowl, mix the coconut aminos, chicken broth, 1 tablespoon of freshly ground black pepper, and salt. Add the chicken cubes to this mixture and let it marinate for 10 minutes.
Heat avocado oil in a large skillet over medium-high heat.
Add minced garlic to the skillet and sauté for about 30 seconds until fragrant.
Add the marinated chicken cubes to the skillet (reserve the marinade) and cook until the chicken is browned and cooked through, about 7-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add onion, green bell pepper, and red bell pepper. Cook for about 5 minutes until they are slightly tender.
Return the chicken to the skillet.
Pour in the reserved marinade and bring to a simmer.
Add the xanthan gum to the skillet to thicken the sauce. Stir well to combine.
Add the remaining 1 tablespoon of freshly ground black pepper and adjust seasoning with additional salt if needed.
Cook for another 2-3 minutes until the sauce thickens and coats the chicken well.
Garnish with fresh cilantro before serving.
Serve hot with your choice of keto-friendly side dish.
Nutrition Facts
Calories |
1127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 4041 mg | 176% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 24.1 g | ||
| Protein | 134.6 g | 269% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2314 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
