Quick and easy meal with generous portions and delicious taste. Low-carb and paleo keto chicken. Serve with my ranch dressing/dip recipe.

Chef DJ


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C).

  • Place mushrooms, red bell pepper, and onion in a baking dish.

  • Thread chicken pieces onto skewers that are about the length of the short end of the baking dish.

  • Mix olive oil, tamari, apple cider vinegar, Worcestershire sauce, paprika, ginger, and stevia in a small bowl. Add 1/3 of the sauce to the mushroom mixture, stirring to coat.

  • Place chicken skewers across the pan of vegetables. Brush about 1/3 of the sauce on top using a basting brush. Cover chicken on both sides, allowing sauce to drip onto the vegetables.

  • Bake in the preheated oven for 10 minutes. Leave the oven on and transfer skewers to a plate. Stir the vegetables; place skewers back on top and baste chicken with the remaining sauce. Sprinkle poultry seasoning on top.

  • Continue baking in the hot oven until vegetables are tender and chicken pieces are no longer pink in the centers, about 15 minutes more.

Cook's Notes:

Use any sugar substitute you prefer.

Replace poultry seasoning with any seasoning of your choice.

Nutrition Facts

438 calories; 30.5 g total fat; 67 mg cholesterol; 1101 mg sodium. 11.9 g carbohydrates; 30.4 g protein; Full Nutrition