Description
This super easy keto chicken and creamy dill sauce is perfect for busy weeknights, or keto meal prep for lunches all week! Â It’s also dairy free, Paleo, and even Whole 30 compliant!
Ingredients
Scale
For the chicken:
- 4 chicken cutlets, about 6 ounces each
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon ground paprika
- 1/2 teaspoon onion powder
- 1 teaspoon dried oregano leaves
- 2 tablespoons olive oil for frying
For the creamy dill sauce:
- 1/2 cup mayonnaise (sugar free for Whole 30)
- 1/3 cup mashed avocado
- 2 tablespoon fresh dill
- 1 tablespoon fresh parsley
- 1 tablespoon capers
- 1 teaspoon minced garlic
- 3 tablespoons chopped green onion
- 2 tablespoons lemon juice
- 1 tablespoon dill pickle juice
- 1 tablespoon white vinegar (or apple cider vinegar)
- 2 tablespoons olive oil
- 2 tablespoons unsweetened almond milk (or more to thin)
- 1/4 teaspoon kosher salt
- 1/8th teaspoon ground black pepper
Instructions
For the chicken:
- Combine all of the seasonings in a small bowl and mix well.
- Coat the chicken cutlets on both sides with the seasoning mixture.
- Heat the olive oil over medium heat in a large skillet.
- Add the seasoned cutlets and pan fry for about 4 minutes per side, or until golden brown and cooked through.
- Remove and serve warm or chilled with the creamy dill sauce.
For the creamy dill sauce:
- Combine all of the dill sauce ingredients in a small blender or magic bullet.
- Blend until smooth.
- Taste and season with additional salt and pepper if desired.
- Store leftovers in an airtight container in the refrigerator for up to 1 week.
Notes
I used chicken breast, but you can use whole or boneless legs or thighs if you prefer.
Net carbs per serving = 1g
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: keto dinner recipes
Nutrition
- Serving Size: 1 cutlet + 2 tablespoons sauce
- Calories: 342
- Fat: 26g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 26g
