Baked Chipotle Chicken with Blue Cheese Mayo Dip is a very delicious and perfect snack recipe for those who are on any Low Carb Diet. Protein Rich chicken breasts are marinated in Mexican seasoning, and then coated with coconut flour and then baked in the oven. These are served with a creamy, lip-smacking and easy dip made with ingredients that are easily available in our refrigerator.
Diwali festivities are just over and my husband and I have decided to limit our carb intakes and increase proteins.Since past few months, we were being careless and were giving us different reasons to eat more carbs. The reasons were family visiting, eating out with friends and then came Diwali. Past few days were filled with sugary sweets, traditional Kachoris, and other carb-rich foods.
Although, Halloween and Christmas are still in line , we will try to limit the carbs and control portions. Well. that doesn’t mean we would completely avoiding eat cakes, cookies or other special treats, but will try to limit.I know for a food blogger its hard, but health is first !
This Baked Chipotle Chicken was so tempting, that my little 4 years old couldn’t stop himself to wait till I shoot. you can see his little hands picking up the skewer, even though I was asking him to wait. I quickly captured the picture from my phone.
This recipe uses Coconut powder to coat the chicken pieces to make it crusty. And yes, we had this oven roasted Zucchini as a side, along with Blue cheese Mayo dip. To make Zucchini, Just dice into square chunks, and toss it with olive oil, salt and pepper and a little seasoning of your choice. Preheat the oven to 425 F and bake for 15 minutes. flipping in between.
I recommend using chicken breast pieces for this recipe, but you can use boneless thigh pieces also. If you don’t have coconut flour at home, you can just grind the dessicated or dry coconut powder in a coffee grinder to make coconut powder. For the seasoning, you can use any Mexican seasoning of your choice. I used grill Pan to grill my chicken pieces and then I kept it the oven to bake further along with Zucchini.
Let us proceed towards the recipe.
- 1/4 cup coconut powder { coconut Flour}
- 2 tbsp any Mexican seasoning ( or Taco seasoning)
- 1 tsp Garlic salt ( be cautious with the salt quantity)
- 1/2 tsp Pepper
- 1lb Skinless chicken breasts
- oil spray or 1 tbsp oil
- for dip
- 1/4 cup Sour cream
- 1/4 cup real mayonnaise
- lemon juice to taste
- 1/4 cup Blue cheese dressing or crumbled blue cheese
- finely chopped spring onion greens
- salt and pepper to taste.
- Pre Heat the oven to 400 or 250 C
- In a bowl mix coconut flour, garlic salt, Mexican seasoning, and pepper. Cut chicken breast into cubes and toss to coat with the coconut flour mixture.
- Marinate for 15 minutes.Heat oil over medium heat in a large cast iron grill pan or regular pan.
- Add the chicken cubes and cook for 5 to 7 minutes, turn over and place skillet in preheated oven. Bake for 5 minutes or until cooked fully.
- For serving, arrange them on skewers and serve with Blue cheese Mayo dip.
- Mix together all the ingredients and serve this delicious dip with chicken.
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Thanks for stopping by,
Swati.
EAT RIGHT, STAY HEALTHY, BE HAPPY!
