Home / Recipes / Gluten Free / Keto Butterflied Lime Chicken With Pico De Gallo
Keto Butterflied Lime Chicken With Pico De Gallo
How to Make It
Step 1
Slice the chicken breasts in half lengthwise taking care not to cut all the way through, so that you can open the chicken breast out like a book.
Step 2
Mince the garlic and add to a mixing bowl with the lime juice, olive oil, lime zest, coriander, salt and pepper.
Step 3
Brush each side of the butterflied chicken breasts in the marinade.
Step 4
Lightly oil a griddle pan and heat over a medium/high heat. Once hot, add one of the butterflied breasts, cooking for about five minutes until golden brown. Flip and griddle the other side until the chicken is completely cooked through and no longer pink. Repeat with the other breast.
Step 5
Peel and slice the avocado and arrange on top of the chicken breasts.
Step 6
Top with the Pico de Gallo and scatter over sliced scallions to serve.
Ingredients
- Keto Pico De Gallo – 2 servings
- Chicken Breast – 2 medium – split
- Lime Zest – 2 teaspoon
- Garlic – 1 clove
- Lime Juice, Fresh – 1 teaspoon
- Spices Coriander Seed Or Ground – 1 tsp
- Olive Oil – 1 tablespoon
- Avocado – 1 each
- Scallions – 1 medium – 4 1/8″ long
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon
