Low Carb Chicken Iskender
Savor the irresistible flavors of Turkish cuisine with this Low Carb Chicken Iskender, a modern twist on a traditional favorite. Perfect for keto or low-carb enthusiasts, this recipe swaps the carb-heavy pita for vibrant sautéed bell peppers and onions, creating a lighter yet equally satisfying base. Succulent strips of marinated chicken, infused with paprika, cumin, and garlic powder, are cooked to golden perfection and layered atop the vegetable medley. A rich, velvety tomato-butter sauce adds depth and warmth, while creamy dollops of unsweetened Greek yogurt and a sprinkle of fresh parsley bring a touch of cooling freshness to every bite. Ready in just 40 minutes, this wholesome dish serves up the bold, smoky essence of Turkish street food in an easy, health-conscious format. Perfect for weeknight dinners or an elevated weekend meal!
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Recipe Information
Ingredients
- 2 whole chicken breasts
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 whole red bell pepper
- 1 whole green bell pepper
- 1 medium onion
- 2 tablespoons tomato paste
- 0.5 cup unsweetened Greek yogurt
- 2 tablespoons butter
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
Instructions
Start by slicing the chicken breasts into thin strips.
In a large bowl, mix olive oil, paprika, cumin, garlic powder, salt, and black pepper.
Add the chicken strips to the bowl and coat them well with the spice mixture. Allow to marinate for at least 10 minutes.
While the chicken is marinating, slice the red bell pepper, green bell pepper, and onion into thin strips.
Heat a non-stick pan over medium heat and add 1 tablespoon of olive oil.
Once the oil is hot, add the bell peppers and onion. Sauté until they become soft, about 5-7 minutes. Transfer to a plate and set aside.
In the same pan, add the chicken strips and cook until the chicken is well-cooked and lightly browned, about 8-10 minutes.
In a small saucepan over low heat, combine tomato paste, butter, and lemon juice, stirring until the butter is melted and the sauce is smooth. Season with a pinch of salt, if desired.
To serve, divide the sautéed peppers and onions among four plates. Top with chicken strips, and then drizzle with the tomato butter sauce.
Finish each plate with a generous spoonful of unsweetened Greek yogurt and a sprinkle of fresh parsley.
Nutrition Facts
Calories |
1425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.0 g | 103% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 358 mg | 119% | |
| Sodium | 1670 mg | 73% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 24.4 g | ||
| Protein | 126.8 g | 254% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 287 mg | 22% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1528 mg | 33% | |
*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.
