Alice Springs Chicken is an Outback Steakhouse classic. It’s a grilled chicken breast topped with sautéed mushrooms, crisp bacon, melted cheese and honey mustard sauce. This is one of those tricky dishes that you may order, assuming it is low carb. Meat, mushrooms, and bacon… how bad could that possibly be?
Unfortunately, there’s a whopping 15 grams of net carbs in the chicken dish according to Outback’s nutrition facts! That honey mustard glaze is packed full of sugar and can really sneak up on a low carber. Also, it’s $17 for one serving. Ouch!
Thankfully, Linda of genaw.com has you covered! Her low carb version of Alice Springs Chicken recipe is just as good (if not better!) as the Outback Steakhouse dish and has only 2 grams of net carbs! Her recipe is also budget friendly; I was able to feed my entire family and had leftovers (hubs, MIL, two kids, and myself) for under the cost of one serving at Outback. Heyooo!
Dining out can be fun sometimes, but I’d recommend giving this recipe a try before you head to the nearest steakhouse.
It’s a breeze to fix and reheats well too if you’re the batch cooking type when it comes to meal planning. I used a spicy creole seasoning for the chicken, threw the bacon on a large griddle surface to fry and cooked the mushrooms in the remaining bacon fat with some garlic and butter.
I used a cast-iron grill pan to grill the chicken. It’s a little too wet and chilly here in the Pacific Northwest right now to start up the outdoor grill and the grill pan makes for an easy transfer from stove top to oven. Plus, I’m all about doing as little dishwashing as possible! Hurray for cast-iron!
Huge thanks to Linda for letting me share your low carb Alice Springs Chicken recipe with my readers and YouTubers! For Linda’s full recipe, please visit genaw.com. She has hundreds of tried and true low carb recipes with easy to follow instructions.
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