Keto Chicken Iskender
Experience the vibrant flavors of Turkish cuisine with a low-carb twist in this delectable Keto Chicken Iskender recipe. Perfectly spiced chicken strips are marinated and pan-seared to golden perfection, then layered over a fresh, crisp salad base featuring lettuce, cucumber, and tomato. A luscious tomato sauce infused with chili flakes and a creamy yogurt-lemon drizzle bring bold flavor and irresistible richness to every bite. Ready in just under an hour, this keto-friendly dish is both satisfying and packed with protein, making it an ideal choice for a healthy, flavorful meal. Garnished with fresh parsley, it's a feast for the senses that pairs beautifully with Mediterranean-inspired sides!
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Recipe Information
Ingredients
- 600 grams chicken breast
- 4 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon ground cumin
- 2 tablespoons tomato paste
- 150 milliliters water
- 0.25 teaspoon red chili flakes
- 200 grams yogurt
- 1 tablespoon lemon juice
- 1 medium, thinly sliced cucumber
- 1 medium, diced tomato
- 200 grams, chopped lettuce
- 2 tablespoons, chopped fresh parsley
Instructions
Start by slicing the chicken breast into thin strips. Place them in a bowl and add 2 tablespoons of olive oil, salt, pepper, garlic powder, paprika, and ground cumin. Mix well to coat the chicken evenly. Let it marinate in the refrigerator for at least 10 minutes.
In a small saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the tomato paste and cook for 1-2 minutes to enhance its flavor.
Add water and red chili flakes to the saucepan, whisking until the sauce is smooth and well combined. Let it simmer gently for about 5 minutes until it thickens slightly. Set aside.
Preheat a non-stick skillet over medium-high heat. Add the marinated chicken strips and cook until browned and cooked through, about 8-10 minutes.
In a small bowl, combine the yogurt and lemon juice. Mix until smooth and creamy. Set aside.
Prepare the salad base by arranging the chopped lettuce on a serving platter. Top with sliced cucumber and diced tomato.
Once the chicken is cooked, arrange it on top of the salad base. Drizzle the tomato sauce evenly over the chicken.
Finish by spooning or drizzling the yogurt sauce over the top. Garnish with fresh parsley before serving.
Serve immediately and enjoy your Keto Chicken Iskender!
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 643 mg | 28% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 6.0 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 132 mg | 10% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 809 mg | 17% | |
*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.
