Low Carb Spicy Chicken Deluxe
Indulge in the bold, flavorful delight of Low Carb Spicy Chicken Deluxe—a protein-packed dish designed for flavor enthusiasts and health-conscious eaters alike. Perfectly seasoned chicken breasts, coated in a smoky blend of paprika, cayenne, garlic powder, and cumin, are seared to golden perfection before finishing in the oven for juicy, tender results. Paired with a refreshing spinach avocado salad, featuring vibrant cherry tomatoes and a zesty lemon-red pepper dressing, this recipe achieves a stunning balance between fiery spice and cooling freshness. Ready in just under an hour, this low-carb meal is ideal for weeknight dinners or serving guests with style. Garnish with fresh cilantro for an aromatic touch that elevates every bite!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 3 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cups baby spinach
- 2 large avocado
- 1 cup cherry tomatoes
- 2 tablespoons lemon juice
- 2 tablespoons olive oil (for salad)
- 1 teaspoon red pepper flakes
- 2 tablespoons fresh cilantro (optional)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken breasts dry with paper towels and set aside.
In a small bowl, mix together 2 teaspoons of paprika, 1 teaspoon of cayenne pepper, 2 teaspoons of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of ground cumin, 1 teaspoon of salt, and 1 teaspoon of black pepper.
Rub the spice mixture evenly over both sides of the chicken breasts.
Heat 3 tablespoons of olive oil in a large, oven-safe skillet over medium heat. When hot, sear the chicken breasts for 2-3 minutes on each side until browned.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (73.8°C).
While the chicken cooks, prepare the salad. Slice the avocados and halve the cherry tomatoes.
In a large bowl, combine the baby spinach, avocado slices, and cherry tomatoes.
In a small jar or bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of red pepper flakes, and salt to taste. Drizzle this dressing over the salad and toss gently to coat.
Once the chicken is cooked, let it rest for 5 minutes before serving.
Serve the spicy chicken alongside the spinach avocado salad. Garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
2525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.1 g | 199% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 3012 mg | 131% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 8.5 g | ||
| Protein | 229.1 g | 458% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2665 mg | 57% | |
*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.
