Spicy lemony almond chicken (Keto)

 

Makes 4 servings

• ½ teaspoon paprika
• ½ teaspoon black pepper
• ¼ teaspoon salt
• 4 boneless skinless chicken breasts (about 1 pound total), flattened to ¼-inch thickness
• 1 ounce slivered almonds, toasted
• ¼ cup water
• 2 tablespoons lemon juice
• 2 tablespoons butter
• 2 teaspoons Worcestershire sauce
• ½ teaspoon grated lemon peel

1. Combine paprika, pepper and salt in small bowl ; sprinkle evenly over both sides of chicken.
2. Spray large nonstick skillet with nonstick cooking spray ; heat over medium-high heat.
3. Add chicken ; cook 3 to 4 minutes per side or until no longer pink in center.
4. Set aside on serving platter ; sprinkle almonds and cover to keep warm.
5. Add water, lemon juice, butter and Worcestershire sauce to skillet ; cook and stir until reduce to ¼ cup, scraping up browned bits from bottom and side of skillet.
6. Remove from heat, stir in lemon peel and spoon evenly over chicken.

Per serving

• 193 calories
• 7g total fat
• 3g carbs
• 2g net carbs
• 1g dietary fiber
• 28g protein

BON APPÉTIT