This tender Spicy Lemon Chicken- (Whole30, Low Carb) is savory, tart and a little spicy! But if you are not a fan of heat, no worries, you control the heat so you can make this chicken mild, medium or hot. Just take a look at these gorgeous chicken breasts!
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Spicy Lemon Chicken (Whole30, Low Carb):
First we start with a little brine. Don’t worry, it’s easy and gives you the most tender outcome. Simply soak the breasts in kosher salt and water for at least 30 minutes (or as long as 24 hours) before cooking. Trust me the brine makes the difference between a juicy, tender chicken breast or a dry one. After brining we cook the chicken in olive oil, garlic, lemon and minced jalapeño. And like I said before, you control the amount of jalapeño used, so you control just how spicy this recipe is.
Whole30, Low Carb, High Protein
Not only are these Spicy Lemon Chicken Breasts made with very few ingredients, but each ingredient is Whole30, Paleo, low carb, and Keto friendly. I truly think you’re going to love them!
Want to Double the Recipe? I have Tips
This recipe calls for two boneless skin on chicken breasts. To double this recipe, doublt everything except the brine and olive oil.
Love Chicken Breasts and Need More Recipes?
Try this delicious Mediterranean Chicken!
The Recipe: Spicy Lemon Chicken- (Whole30, Low Carb)
What you need: a cast iron skillet and kosher salt for brining.
Spicy Lemon Chicken- (Whole30, Low Carb)
Ingredients
- ¼ cup kosher salt (for brine)
- 2 boneless, skinless chicken breasts, (about 3/4 -1 pound, smaller chicken breasts work better for this recipe)
- 5 tablespoons good quality extra virgin olive oil
- 3 garlic cloves, peeled and minced
- good sea salt and freshly milled black pepper to taste
- 1 jalapeño pepper, pith and seeds removed, minced (see tips in blog post above)
- 2 lemons, end cut and sliced
- ½ cup basil, chopped
Instructions
- Place four cups water and 1/4 cup kosher salt in a bowl. Add chicken breasts. Brine for at least 30 minutes (or as long as 24 hours)
- When you are ready to cook, preheat oven to broil and place oven rack in upper 1/3 of oven. Prep all your ingredients.
- Remove breasts from brine and pat dry with paper towels. Season both sides with sea salt and pepper. Set aside.
- Place 1/4 cup olive oil in cast iron pan on medium heat. When olive oil shimmers add garlic, stirring frequently for two minutes, turning down heat if necessary. We don't want burned garlic. Turn off heat.
- Add jalapeño to pan: for mild add 1 tablespoon, for medium add 2 tablespoons, for hot add 3 tablespoons or more you brave soul. Stir jalapeño pepper around in the pan, mixing with oil and garlic.
- Add chicken breasts to the pan, turning over twice to coat the chicken, then spoon oil and herbs over the breasts. Place four lemon slices in pan. Place pan in the oven for 15-18 minutes. At the halfway point add two lemon slices on top of each breast, drizzle with 1 tablespoon olive oil over the lemons and chicken and continue cooking for remaining time.
- Remove from oven, spoon oil over chicken and allow to rest for three minutes. Place on plate and spoon drippings over chicken, garnish with basil and serve.
Notes
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