After returning from a refreshing summer vacation in Italy, Sarah was inspired to recreate the vibrant flavors of Mediterranean cuisine in her own kitchen. She combined the zesty tang of lemon with tender chicken breasts and crisp zoodles to craft a Completely Keto Lemon Chicken With Zoodles.
With each bite, she transported herself back to the sunny streets of Sorrento, savoring the bright and refreshing taste of her homemade creation. Now, it’s become a staple on her weekly menu, bringing a taste of Italy to her dining table with each delicious serving.
Ingredients
Chicken
- 2 lb boneless, skinless chicken
- 2 large eggs beaten
- 1 tsp xanthan gum
- olive oil for frying
Sauce
- 1/2 cup lemon juice
- 1/4 cup water
- 1/4 cup Swerve
- 1/4 cup grated horseradish
- Pink Himalayan Salt sprinkle a bit on top
- black pepper sprinkle a bit on top
- garlic powder sprinkle a bit on top
- 1.5 tsp xanthan gum mixed with 2 tsp of water
Zoodles
Instructions
Chicken
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Slice each chicken into cubes or strips, and dip each piece in the beaten egg then the xanthan gum.
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Heat up your olive oil in a pot or frying pan and fry each piece of chicken until it reaches a golden brown outside. When they've reached that color take them out and put on paper towels.
Sauce
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Heat the sauce ingredients (except the xanthan gum) in a saucepan for 15–20 minutes. Strain sauce to get all the horseradish bits out.
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Put the sauce back on the fire and mix in the xanthan gum and water mixture. Mix continuously until the sauce thickens which may take a few minutes.
Combine
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Serve the chicken on a bed of zoodles and pour the sauce on top.
Recipe Notes
