Keto Lemon Garlic Chicken With Romaine Recipe

About this recipe

A flavorful keto-friendly dinner featuring crispy chicken infused with garlic and lemon, served with fresh romaine lettuce for a satisfying low-carb meal.

Ingredients

• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 6 pcs Licious Brown Eggs
• 100 g Garlic - Single Clove
• 460 ml Bertolli Dress & Drizz Extra Virgin Olive Oil
• 175 g Lemon - Imported
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 300 g Nutty Yogi Almond Flour (With Skin)
• 100 g Romaine Lettuce
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Crack 2 eggs into a bowl and whisk until smooth.
2. 2. Dip 4 chicken breasts into the whisked eggs, ensuring they are fully coated.
3. 3. In a separate bowl, mix 100 g almond flour with a pinch of salt and pepper.
4. 4. Coat the egg-dipped chicken breasts in the almond flour mixture, pressing gently to adhere.
5. 5. Heat 3 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
6. 6. Place the coated chicken breasts into the skillet and fry for 4-5 minutes on each side, or until golden brown and fully cooked through.
7. 7. Slice 1 lemon into thin rounds and add them to the skillet. Simmer for 2 minutes to release the lemon juices.
8. 8. Squeeze the juice of 2 additional lemons over the chicken and sprinkle with more minced garlic if desired.
9. 9. Season the chicken with additional salt and pepper to taste.
10. 10. Wash and chop 1 head of romaine lettuce. Arrange the lettuce on a serving platter and place the cooked chicken on top. Drizzle with the pan juices before serving.