One Skillet Keto Portuguese Style Chicken
A simple, super flavorful, one skillet keto Portuguese style chicken dish that is low in carbs, paleo, and Whole30Ⓡ
Prep Time8 mins
Cook Time35 mins
Marinade time2 hrs
Total Time43 mins
- 2 lbs chicken thighs bone in & skin on
- 1 tbsp avocado oil or olive oil
- 4 lemon slices
- 1 ½ cup diced zucchini
- ⅓ cup diced red bell pepper
- ¼ cup olive oil
- 3 tbsp lime juice
- 1 tablespoon red wine vinegar
- 3 cloves garlic peeled and minced
- ¼ tsp crushed red pepper flakes
- 2 tsp paprika
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
Place all marinade ingredients in a large bowl and whisk until blended. Add chicken thighs to the marinade and turn to coat. Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours.
Preheat oven to 400° F( 204° C).
Heat 1 tbsp avocado oil in a cast iron grill skillet or an oven-safe skillet over medium-high heat.
Add chicken to the skillet and brown both sides of chicken until golden brown (about 4 minutes on each side). Once browned, turn off heat.
Add zucchini, and red peppers to the skillet arranged around the chicken. Pour any extra marinade from the bowl over chicken and top chicken with lemon slices.
Place skillet in the oven and bake for 30 to 35 minutes or until internal temperature of chicken reaches 165 F to 170F.
Remove skillet from oven and let rest for 8 minutes and serve.
*All nutritional data are estimates based on the products I used.*
Yield: 4 servings, Serving Size: 1 lg chicken thigh with 1/4 of veggies(225g), Net Carbs Per Serving: 5g.
Calories: 439kcal | Carbohydrates: 7g | Protein: 45g | Fat: 26g | Saturated Fat: 4g | Fiber: 2g | Sugar: 3g