Reverse Seared Tequila Lime Chicken Breasts | Keto, Low-Carb

Simple, tender, and bursting with bold flavor these reverse seared tequila lime chicken breasts are a sure-fire hit! You start them in the gentle heat of the oven, then finish them in a scorching hot cast iron skillet for a beautiful crust. If you like this, try my easy keto guacamole or easy keto margaritas!

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Peace family,

These tequila lime chicken breasts are absolute perfection. They’re tender, flavorful, and easy. The outside has a beautifully seared crust, while the inside boasts moist – yes, I hate that word as well- and delicious white meat. You can’t beat it.

What is Reverse Searing?

Reverse searing simply refers to a method where you cook the chicken internally first and then finish it with a hot sear. This ensures that the inside is perfectly cooked and not overdone. Nothing is worst than dry, overcooked chicken breasts. This method can be also accomplished using sous vide/immersion circulation. Not everyone has an immersion circulator so I opted to create a more accessible recipe using the oven. To protect my chicken from overcooking I placed it in a dish and covered it tightly with foil before baking. I then finished it in my cast iron grill pan for the most beautifully delicious crust; the inside remained perfectly cooked.

What Kind of Tequila Should I Use?

In this recipe, I opted for 100% Agave Silver Tequila. This may also be called Blanco, Plata, or White Tequila. – it’s the purest form.

How to Make Reverse Seared Tequila Lime Chicken Breasts | Keto, Low-Carb

Start by placing the chicken breast in a baking dish – try not to overcrowd the dish.

Cover the chicken with the tequila and lime juice.

Add:

• Garlic

Diced White Onion

• Chopped Cilantro and Lime Zest (reserve some for garnish)
• Sour Cream

Sliced jalapeno, salt, pepper, chili powder, smoked paprika, and cayenne.

Then, cover the entire dish with aluminum foil, ensuring that the edges are tightly sealed.

Place into a 375° oven for 25 minutes.

Next, heat a couple of teaspoons of extra virgin olive oil in a cast iron skillet or grill pan.

Once the oil is hot, place the chicken breasts into the pan and sear for about 2 minutes per side. The breast is done when it reaches an internal temperature of 160 °

When plating your chicken, give it another quick squeeze of lime juice, and garnish with additional lime zest and cilantro.

You can eat this chicken as is, or serve in tacos, over cauliflower rice, or even on a bed of greens.

As usual, try it out and let me know what you think!

Peace,

Adri

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