Keto Paprika Chicken

Keto Paprika Chicken

A delicious, smokey, and savory sauce to accompany chicken whenever you want. 

  • 4 medium boneless, skinless, chicken breasts
  • 3 tablespoons olive oil
  • 2 tablespoons Spanish smoked paprika
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 2 teaspoons minced garlic
  • Salt and pepper to taste

  • How to prepare:
    1. Preheat your oven to 350F, then get your chicken breasts ready by patting them dry with a paper towel.
    2. Cut the chicken into chunks or quarters.
    3. In a small ramekin, add 3 Tbsp. Olive Oil, 2 Tbsp. Spanish Smoked Paprika, 2 Tbsp. Lemon Juice, 1 Tbsp. Maple Syrup, and 2 tsp. Minced Garlic.
    4. Season the chunks of chicken with salt and pepper on both sides.
    5. In a casserole dish, spread about 1/3 of your sauce on the bottom of the pan.
    6. Add all chunks of chicken to the casserole dish, rubbing them into the sauce as you place them.
    7. Add the remainder of your sauce to the top of the chicken and rub it in well. Make sure you coat every piece.
    8. Place into the oven for 30-35 minutes. Once done, broil for an additional 4-5 minutes.
    9. Let cool for 4-7 minutes.
    10. Serve with a side of cheesy cream spinach!

    This makes 4 total servings. Per serving it comes out to 274 Calories, 13.6g Fats, 2g Net Carbs, and 36.4g Protein. Pair it with some cheesey cream spinach and you’ll be set for dinner!

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