Whole30 + Keto Chicken with Mediterranean Salsa Recipe + Video – a low carb and quick 30 minute dinner recipe! Chicken breasts topped with a roasted red pepper, almond and red wine vinegar salsa. Paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food.

We have chicken for dinner more than any other protein. At least 3 times a week. It’s healthy, versatile, affordable and my 2 year old loves it. I’m constantly thinking up new ways to keep the chicken dinner recipes fresh and interesting. Some favorites in the past have been my paleo + whole30 chicken piccata, paleo rosemary honey mustard chicken and my paleo lemon honey chicken and asparagus skillet.

This whole30 + keto chicken with mediterranean salsa is my newest favorite way! It’s ready in 30 minutes, so it’s quick. Plus, it’s made with ingredients I almost always have in my pantry and refrigerator. And only 3 carbs!

 

chicken topped with mediterranean salsa on a white plate with broccoli and cauliflower rice

I start off with organic chicken breasts.  I love using skin on chicken breasts, which I get by breaking down whole chickens I get from ButcherBox (which I highly recommend!)

When you sear them off in your cast iron skillet the skin gets so crispy and golden brown! Plus, better fat macros for keto!

how to make mediterranean salsa in a food processor

When they’re done cooking, I top them with this amazing roasted red pepper salsa. You guys! It’s all the delicious flavors of the mediterranean.

chicken topped with mediterranean salsa on a white plate with broccoli and cauliflower rice

The rest of the salsa is made with roasted almonds, garlic, parsley, red wine vinegar, olive oil, salt and pepper. I pulse it in the food processor, and the salsa is ready in less than 1 minute.

I like to leave my salsa chunky. That way I can see all the delicious ingredients. If you’re more of a sauce person, you could keep pureeing it until it is completely smooth. Up to you.

Watch Chicken with Mediterranean Salsa Recipe Demo (2:40 minutes)

If you make this Whole30 + Keto Chicken with Mediterranean Salsa, be sure to leave a comment and give this recipe a rating! I love to hear from you all and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to share and tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Whole30 + Keto Chicken with Mediterranean Salsa

A low carb and quick 30 minute dinner recipe! Chicken breasts topped with a roasted red pepper, almond and red wine vinegar salsa.
5 from 7 ratings
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 514

Ingredients
 
 

Mediterranean Salsa

  • 1 large red bell pepper sliced in half, ribs and seeds removed
  • 1/2 cup roasted unsalted almonds
  • 1/2 cup fresh parsley
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt or more to taste

Chicken

  • 4 6-ounce chicken breasts, pounded to an even thickness (I get my organic, hormone + antibiotic free chicken from ButcherBox, which I highly recommend!)
  • 1 tablespoon olive oil
  • 2 teaspoons salt and pepper

Serving

Instructions
 

  • Heat your oven to 475ºF.
  • Place your bell pepper cut side DOWN on a rimmed baking sheet. Roast dry for 20-25 minutes, until charred. Cover the roasted bell pepper with a bowl after it's done roasting to create steam, and let sit for 5 minutes. Remove the bowl, and peel off the skin.
  • Heat a you cast iron skillet over medium heat. Season the chicken with salt and pepper. Add the olive oil to the warmed skillet, and cook the chicken until golden brown and it has an internal temperature of 165ºF, about 7-9 minutes per side. Remove from heat and allow the meat to rest for 5 minutes.
  • Make the mediterannean salsa by combining the roasted red bell pepper and the remaining salsa ingredients in a food processor. Pulse for about 30 seconds until chunky. Taste for salt and add more if desired.
  • Top the warm chicken with the mediterannean salsa.
  • Leftovers will keep in an airtight container for 5 days in the refrigerator.

Recipe Video

Jump to Video

Recipe Notes

Substitution for almonds: pine nuts, pecans, cashews or any nuts would work
Substitution for red wine vinegar: apple cider vinegar, white wine vinegar
Substitution for chicken breasts: chicken thighs, pork chops, even fish would work

Nutrition

Calories: 514Total Carbs: 6.8gProtein: 42.7gFat: 35.7gFiber: 3.3gNet Carbs: 4g

Nutrition facts are calculated as a courtesy and not guaranteed.

Author: Natalie Gruendl from www.tasteslovely.com
Keyword Keto Mediterranean Chicken, Whole30 Mediterranean Chicken
Did You Make This Recipe?Please leave a comment and give this recipe a rating!

This post contains affiliate links, thanks for the love!