Chicken à la Lisa
Chicken à la Lisa is a satisfying keto recipe that the whole family will love.
Servings: 4
Calories: 550kcal
Ingredients
- 4 (6 ounce) boneless skinless chicken breasts, cleaned
- 11/2 tablespoon olive oil divided
- 11/2 tablespoon avocado oil divided
- 2 tablespoons onion chopped
- 2 cloves garlic minced
- 1 medium zucchini peeled and quartered longways, then sliced into 1/4 inch-wide slices
- 1½ teaspoon fresh lemon juice
- 1 teaspoon fresh lemon zest
- 4 tablespoons butter
- 1/8 teaspoon garlic salt
- 10 fresh basil leaves chopped
- 1/4 cup chicken broth
- Salt and pepper to taste
- 1/2 cup mozzarella cheese shredded
Chicken Marinade
- 1½ teaspoons lemon juice divided
- 1½ tablespoons olive oil divided
- 1/8 teaspoon pepper
- 1/8 teaspoon salt
- 1/8 teaspoon Morton Season All see note
- 1/4 teaspoon garlic salt
- 6 fresh basil leaves
Instructions
- Prepare the tomatoes: Preheat the oven to 400°. Grease a large baking sheet with avocado oil. Add the tomatoes to the sheet and drizzle the tomatoes with olive oil. Season generously with salt, pepper and Morton Season All. Bake for 20-25 minutes until the tomatoes burst open. Set aside.
- Make the marinade and coat the chicken: Use a Kitchen mallet to pound out the chicken breast to the same thickness. Next, pat the chicken breasts dry with paper towels. In a non-reactive medium bowl (like glass), mix all of the marinade ingredients together, then add the chicken. Cover and let marinate in the refrigerator for 15-30 minutes.
- Meanwhile, make the sauce: Begin to sauté the onion in a large frying pan with 1/2 tablespoon of olive oil and 1/2 tablespoon of avocado oil, on medium high heat. Cook until softened, about 4 minutes. Next, add the zucchini and cook until tender, about 10 minutes. Push the onions and zucchini to the side of the pan and add 1/2 tablespoon of avocado oil to the open section of the pan, and begin to sauté the garlic on low heat, being very careful not to burn. Cook until fragrant, about 3 minutes. Mix garlic in with the zucchini, push aside and carefully add the chicken broth to the pan to deglaze, scraping the browned bits from the pan if there are some. Turn the heat to high to boil the broth, and mix the zucchini with the broth and cook about 3 minutes, then push to the side of the pan.
- Finish the sauce: Add the butter to the open section of the pan, and cook over medium heat until melted. Then, add in the basil and lemon juice. Taste, and add salt and pepper if needed. Combine all of the sauce ingredients together and set aside in a separate bowl.
- Cook the chicken: Remove the chicken from the marinade, discarding any leftover liquid. Next, season the chicken generously with salt and pepper. Using the same pan, add about 1 tablespoon of olive oil and 1 tablespoon of avocado oil (add more if needed). Heat the oils over high heat and wait until the oil is hot, but not smoking, then carefully add the chicken - it should sear when it hits the pan to create a nice crust. After 1 minute, lower the heat to medium. Cook until the sides of the chicken begin to turn white towards the top, about 4- 5 minutes, then flip only once and add the cheese. Once the chicken is almost cooked through, top the chicken with the zucchini and sauce, then cover until the cheese is melted, the zucchini is hot and the chicken is done and reaches an internal temperature of 165°. Serve immediately, and savor the deliciousness!
Notes
Morton Season All is one of my favorite pre-made seasonings. If you don’t have it on hand, then replace with 1/8 teaspoon salt and 1/8 teaspoon paprika for the marinade. However, Morton Season All a spice blend that I definitely suggest purchasing. It’s gluten free, has no added sugar and tastes great!
Tip: When pan-frying chicken always be sure not to overcrowd the pan.
Nutrition
Serving: 1g | Calories: 550kcal | Carbohydrates: 3g | Protein: 28g | Fat: 47g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Trans Fat: 0.5g | Cholesterol: 114mg | Sodium: 669mg | Potassium: 588mg | Fiber: 1g | Sugar: 2g | Vitamin A: 665IU | Vitamin C: 13mg | Calcium: 99mg | Iron: 1mg
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