Food Unchained: Alice Springs Chicken (Low Carb and Gluten Free)

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My latest cooking adventure was making Outback’s Alice Springs Chicken low carb. A fellow blogger decided to have a blog hop for restaurant recipe redos call Food Unchained. Have you ever gone to a restaurant and thought that you could make a dish better or wished you knew how to make the dish? Several bloggers had the same thought and wanted to redo some of our favorite restaurant meals by making them even more delicious right in the comfort of our own homes. I definitely wanted to redo a recipe to make it low carb and several of my readers wanted a recipe for Outback’s Alice Spings Chicken.

For those that aren’t familiar with Outback’s Alice Springs Chicken below is the description from Outback’s menu:
Alice Springs Chicken®
Wood-fire grilled chicken breast topped with sautéed mushrooms, crisp bacon, melted Monterey Jack and Cheddar and finished with our honey mustard sauce. Served with Aussie Fries.

At first glance it seems relatively low carb, but the honey mustard sauce is filled with sugar and carbs and the Aussie fries (french fries) will need to be replaced with a low carb veggie. This is a perfect dish to make low carb at home.

I used the following ingredients for Low Carb Alice Springs Chicken:

1 lb boneless, skinless chicken breast (4 breasts)
Seasoned salt
6 Tbsp mayonnaise
1 Tbsp mustard
2 Tbsp xylitol honey, liquid stevia, or honey
1/2 tsp onion powder

8 slices of bacon
1 cup fresh mushrooms slices (I used cremini mushrooms aka baby bellas)
Shredded Colby and Monterey Jack Cheese blend (used desired amount–about 2 cups)

Preheat oven to 350 F. Sprinkle the chicken breast with the seasoned salt and rub it into the chicken. Let the chicken marinate for at least 1 hour. While the chicken is marinating, make the honey mustard sauce by combining the mayo, mustard, sugar free honey, and onion powder in a small bowl. Set aside while you prepare the rest of the dish.Next, cook the bacon in a large skillet until crisp and place the bacon on plate lined with paper towel to drain. Reserve half of the bacon renderings for later use and leave the rest in the pan. Sear the chicken for 4-5 minutes over medium heat so that the chicken is golden brown and mostly cooked through. Place the chicken in an oven proof baking dish.Add the reserved bacon renderings to the pan and add the mushrooms. Sauté the mushrooms for 5-6 minutes or golden brown.

Top each chicken breast with 1-2 Tbsp of honey mustard sauce. Then top each chicken with two pieces of bacon and 1/4 of the mushrooms. Top with cheese and bake for 15-20 mins or until the cheese has melted and the chicken is cooked through.

Serve with grilled asparagus and extra honey mustard sauce.

Net Carb Count*:

Alice Springs Chicken: 5 net carbs (for the entire recipe–not including extra sauce or grilled asparagus)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments: This was a great low carb replacement for Outback’s Alice Springs Chicken. I would suggest making a double batch of the honey mustard sauce to serve on the side. It’s really easy to whip up and much lower in net carbs than the original. If you can’t find sugar free honey then another sweetener (preferably liquid) could be substituted. If you want to make this in the summer time without heating up the house, you could grill the chicken breast and place foil on the grill under the chicken before you top it and melt the cheese.Be sure to check out the other Food Unchained posts below.****Note: The other recipes may not be low carb, but could possibly be made low carb with a few modifications.Enjoy!

~Karen

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Food Unchained: Alice Springs Chicken (Low Carb and Gluten Free)

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