Copycat Outback Alice Springs Chicken
If you’re looking for high protein chicken recipes for weight loss, you have to give this Copycat Outback Alice Springs Chicken a try. It’s just as flavorful as what they serve up at Outback, but more macro-friendly with higher protein content and less fat than what they serve up at the restaurant. Don’t think that means it’s any less tasty than the original though. In fact, you may come to like it even better!
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If you like this copycat recipe, try some of our other restaurant copycat favorites like these P.F. Chang’s Lettuce Wraps, Chick-Fil-A nuggets, and Olive Garden Gnocchi Soup. It’s a great way to enjoy all your favorite foods while sticking to a macro-friendly, high protein diet.
Copycat Outback Alice Springs Chicken Recipe Tips:
+ If you use a skillet that can go from the stovetop to the oven you’ll have an easy one pan meal with minimal clean up. That’s a win in our book!
+Make this a weeknight meal by putting together the marinade in the morning or even the night before.
+ If you have any leftovers, they warm up super well in the air fryer! If you don’t have one, you can also warm them up in the microwave with a wet paper towel over the top.
Copycat Alice Springs Chicken
Ingredients
- 1/4 cup low fat Greek yogurt
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 large chicken breasts
- 2 tbsp extra virgin olive oil, divded
- 2 cups mushrooms, sliced
- 4 slices bacon, cooked
- 1 cup low fat cheddar, or colby jack cheese
Instructions
- Mix together the greek yogurt, honey, dijon, lemon, salt, and pepper in a large bowl. Add the chicken and coat in the marinade. Let marinate for at least 30 minutes.
- Preheat the oven to 400 degrees Fahrenheit.
- Heat a cast iron skillet over medium high heat and add 1 tbsp oil. Once heated, add the mushrooms. Season with a pinch of salt and pepper and cook, stirring often, for about 8 -10 mins or until tender and browned. Remove the mushrooms and set aside.
- Add the remaining 1 tbsp oil to the skillet. Remove the chicken from the marinade, letting some excess drip off, and place in the skillet. Sear for about 3 minutes or until browned, then flip and sear the other side. Transfer to the oven and bake for 10 minutes.
- Take the chicken out of the oven, then top with the mushrooms, bacon, and cheese. Return to the oven and bake for another 5 minutes or until the chicken is cooked through to 165 degrees Fahrenheit and the cheese is melted.
- Serve hot and enjoy!
