Keto Herb-Roasted Chicken Strips
Elevate your weeknight dinner with this flavorful Keto Herb-Roasted Chicken Strips recipe, a perfect blend of protein-packed goodness and aromatic herbs. These tender chicken strips, marinated in a zesty mixture of olive oil, lemon juice, rosemary, thyme, and a hint of garlic and paprika, deliver a burst of flavor in every bite. Designed to be keto-friendly and low-carb, they’re oven-roasted to perfection for a juicy interior and a lightly crisped exterior. With a prep time of just 15 minutes and baked in under half an hour, this quick and healthy dish is ideal for busy schedules. Serve them hot with fresh herb garnishes or a side of lemon wedges for a refreshing touch, and enjoy a satisfying meal that's as wholesome as it is delicious. Perfect for meal prep or paired with your favorite keto sides, these herb-roasted chicken strips are sure to become a family favorite!
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
Instructions
Preheat your oven to 400°F (200°C).
Thinly slice the chicken breast into strips, approximately 1-inch wide.
In a large bowl, whisk together the olive oil, lemon juice, chopped rosemary, chopped thyme, garlic powder, onion powder, salt, black pepper, and paprika to create the marinade.
Add the chicken strips to the bowl and toss them in the marinade until they are thoroughly coated.
Cover the bowl with plastic wrap and let the chicken marinate for at least 10 minutes to allow the flavors to infuse.
Line a baking sheet with parchment paper or lightly grease it with a bit of olive oil to prevent sticking.
Arrange the marinated chicken strips on the prepared baking sheet in a single layer, ensuring they are not touching each other.
Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
To achieve a slightly crispy exterior, turn the oven to broil during the last 2-3 minutes of cooking, keeping a close eye to prevent burning.
Remove the chicken strips from the oven and let them rest for a few minutes before serving.
Serve hot, optionally garnished with extra herbs and lemon wedges on the side for added zest.
Nutrition Facts
Calories |
939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 2674 mg | 116% | |
| Total Carbohydrate | 8.1 g | 3% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 0.9 g | ||
| Protein | 128.1 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1415 mg | 30% | |
*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.
