Keto Grilled Chicken with Peach Salsa
4.4g
Net Carbs
22.1g
Protein
11.5g
Fat
1.2g
Fiber
219
Calories
Ingredients:
- 1 teaspoon cumin
- 1 1/2 teaspoons chili powder, divided
- 1/2 teaspoon ground coriander seed
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons xylitol, divided
- 5 teaspoons olive oil, divided
- 1 1/2 pounds (24 ounces) raw chicken breast
- 1 medium peach (150g), diced
- 1 jalapeno pepper, diced
- 1/4 medium red onion (28g), diced
- 1 medium red tomato (123g), diced
- 1/4 cup fresh cilantro
- 2 tablespoons fresh lime juice
Directions:
- Preheat grill. Combine cumin, 1 teaspoon chili powder, ground coriander, salt, pepper, 1 teaspoon granular sugar substitute and 2 teaspoons olive oil to make a paste. Coat chicken breasts with the paste and allow to marinate while grill is preheating.
- Once grill is ready, grill chicken for 10-15 minutes depending on size of breasts; turning once. The chicken is done when the juices run clear and it is no longer pink in the center. Prepare salsa while chicken cooks.
- Salsa: Evenly dice the peach, jalapeno, red onion and tomato (remove any excess seeds and juices) and place in a small bowl. Add the cilantro, lime juice, 1 teaspoon granular sugar substitute, 1/2 teaspoon chili powder, and 1 tablespoon (remaining 3 tsp) olive oil. Mix to combine and season with salt and freshly ground black pepper. Serve the chicken topped with the salsa.
