Creamy, spicy, and flavorsome, our Chicken Alfredo is perfect proof that delicious doesn't mean complicated! Easy to make, tasty, and nourishing, this low carb lunch will keep you full for hours.
What makes it unique is the rich thyme aroma and the spicy chili flakes that enhance the buttery texture.
This dish has enough protein to make it a real lunch, but also calcium and phosphorus that protect your bones. Feel free to experiment with the spiciness. We know that some like it hot! Garnish the dish with a fresh, crispy salad or help yourself to some steamed green veggies.
Slice the chicken into horizontal fillets. Each breast should make 4 fillets. Chop the onion and red peppers and mince the garlic.
Heat the olive oil in a deep pan and sauté the chicken for a minute on each side before adding the onions and peppers. Add sliced onions and peppers, season with salt and sauté for 8-10 minutes. Add the garlic to the pan and cook for one more minute. Add flour to coat all the ingredients evenly.
Pour in the cream and season with the thyme and chili pepper flakes.
Lower the heat and allow simmering for 1-2 minutes until the sauce thickens.
Remove from the heat, and add parmesan.
Serve warm.
|
Keto Spicy Chicken Alfredo |
Calories |
Fats (g) |
Carbs (g) |
Fiber (g) |
Net Carbs (g) |
Protein |
|
2 large chicken breasts |
388 |
8.5 |
0 |
0 |
0 |
72.1 |
|
½ cup red peppers |
30 |
0.3 |
6.6 |
1.1 |
5.5 |
1.4 |
|
¼ cup onion |
12 |
0 |
2.7 |
0.6 |
2.1 |
0.3 |
|
1 clove garlic |
4 |
0 |
1 |
0.1 |
0.9 |
0.2 |
|
2 cups heavy cream |
828 |
88.8 |
6.7 |
0 |
6.7 |
4.9 |
|
3 tablespoons parmesan cheese |
48 |
3.2 |
0.5 |
0 |
0.5 |
4.8 |
|
2 tablespoons almond flour |
84 |
6.7 |
3 |
1.5 |
1.5 |
3 |
|
1 teaspoon thyme |
3 |
0.1 |
0.6 |
0.4 |
0.2 |
0.1 |
|
½ teaspoon chilli pepper flakes |
4 |
0.2 |
0.7 |
0.4 |
0.3 |
0.2 |
|
2 tablespoons olive oil |
240 |
28 |
0 |
0 |
0 |
0 |
|
½ teaspoon salt |
0 |
0 |
0 |
0 |
0 |
0 |
|
Total |
1641 |
135.8 |
21.8 |
4.1 |
17.7 |
87 |
|
Per Serving (<4) |
410 |
33.95 |
21.27 |
1.025 |
4.42 |
21.75 |
Ingredients
Directions
Slice the chicken into horizontal fillets. Each breast should make 4 fillets. Chop the onion and red peppers and mince the garlic.
Heat the olive oil in a deep pan and sauté the chicken for a minute on each side before adding the onions and peppers. Add sliced onions and peppers, season with salt and sauté for 8-10 minutes. Add the garlic to the pan and cook for one more minute. Add flour to coat all the ingredients evenly.
Pour in the cream and season with the thyme and chili pepper flakes.
Lower the heat and allow simmering for 1-2 minutes until the sauce thickens.
Remove from the heat, and add parmesan.
Serve warm.
