Keto Mediterranean Chicken

Savor the bold flavors of the Mediterranean with this Keto Mediterranean Chicken, a dish that is not only mouthwateringly delicious but also perfectly aligned with your keto dietary needs. With a harmonious blend of herbs, tangy lemon, and succulent chicken, this recipe is designed to please the palate while keeping carbs at bay. Ideal for a family dinner or a meal prep solution, this recipe is as nutritious as it is satisfying.

Course Dinner

Cuisine Mediterranean

Keyword Keto Dinner, Keto Mediterranean Chicken, Low Carb Chicken Recipe, Mediterranean Keto Meal

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 420kcal

Equipment

Oven
Large Bowl
Whisk
Baking dish
Meat thermometer

Ingredients

4 boneless, skinless chicken breasts about 2 pounds / 900 grams
¼ cup extra virgin olive oil 60 ml
2 tbsp fresh lemon juice 30 ml
3 cloves garlic minced, about 1 tablespoon / 15 grams
1 tsp dried oregano 1 gram
1 tsp dried basil 1 gram
1 tsp sea salt 5 grams
½ tsp ground black pepper 1 gram
½ cup sliced sun-dried tomatoes 54 grams
¼ cup pitted Kalamata olives halved, 33 grams
¼ cup crumbled feta cheese 30 grams
2 tbsp chopped fresh parsley 7.6 grams
Lemon slices and extra parsley for garnish optional

Instructions

Begin by preheating your oven to 375°F (190°C).
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, basil, salt, and black pepper until well combined to create a marinade.
Place the chicken breasts in the marinade and ensure they are thoroughly coated. Let them marinate for at least 10 minutes, or for enhanced flavor, cover and refrigerate for up to 2 hours.
Transfer the marinated chicken breasts to a baking dish and arrange them evenly.
Scatter the sliced sun-dried tomatoes and Kalamata olives over and around the chicken.
Bake in the preheated oven for 25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the chicken from the oven and sprinkle crumbled feta cheese and chopped parsley on top.
Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Garnish with lemon slices and additional parsley if desired before serving.

Notes

For the best flavor, use high-quality extra virgin olive oil and fresh lemon juice. To ensure the chicken cooks evenly, pound to an even thickness before marinating. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, making it perfect for meal prep. Enjoy this dish on its own or serve with a side of keto-friendly vegetables for a complete meal.

Nutrition