Easy 8 Minute Keto Zesty Herb Chicken and Peppers
This recipe is designed to teach everyone how to make easy 8-minute keto zesty herb chicken and peppers
Servings 6
Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 medium red bell pepper
- 1 mediun yellow bell pepper
- 1 tsp dry basil
- 1 tsp dry oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dry rosemary
- 1/4 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 45 ml (3 TBS) olive oil
- 45 ml (3 TBS) white vinegar
- 79 ml (1/3 cup) room temperature water
- keto soft tortillas or rice substitute
Instructions
- Whisk all the dry seasonings into a medium mixing bowl until combined. Add the wet ingredients and whisk until fully combined. Chop the chicken and peppers into strip about 1/4 to 1/2 inch thick. Place the chicken and peppers into a large Ziploc bag.
- Pour the marinade into the bag with the chicken and the peppers. Seal the bag tightly. Turn the bag several times to fully coat the chicken with the marinade. Place the bag in the refrigerator for at least 15 minutes to marinade.
- Remove the chicken from the refrigerator. Preheat a large skillet over medium heat 2 to 3 minutes until the skillet is hot. Pour the chicken, pepper and marinade into the preheated skillet. Cook for 2 minutes, stir and cook another 2 minutes. Continue to cook in 2-minute intervals for a total of 6 to 8 minutes or until the chicken is no longer pink.
- Turn off the heat. Spoon your desired amount of chicken and peppers into a keto tortilla or over keto rice. If desire drizzle some keto ranch over the chicken and peppers.