Description
Discover the ultimate collection of 17 mouthwatering keto chicken recipes that will revolutionize your low-carb cooking game. Get inspired and cook like a pro today!
Ingredients
- Beef fillets, 2 pounds (907 g)
- Vegetable oil, 2 tablespoons (30 ml)
- Garlic cloves, 4 minced
- Salt, 1 teaspoon (5 g)
- Black pepper, 1 teaspoon (2 g)
- Paprika, 1 teaspoon (2 g)
- Onion powder, 1 teaspoon (2 g)
- Italian seasoning, 1 teaspoon (2 g)
- Lemon juice, 2 tablespoons (30 ml)
- Vegetable oil, 2 tablespoons (28 g)
- Coconut milk, 1 cup (240 ml)
- Plant-based cheese, 1 cup grated (100 g)
- Spinach, 2 cups (60 g)
- Cherry tomatoes, 1 cup halved (150 g)
- Avocado, 1 diced
- Plant-based cheese, 1 cup shredded (113 g)
- Basil leaves, 1/4 cup chopped (10 g)
Instructions
- Preheat the oven to 375°F (190°C).
- Slice chicken breasts into even-sized pieces.
- In a bowl, mix olive oil, minced garlic, salt, black pepper, paprika, onion powder, and Italian seasoning.
- Coat chicken pieces evenly with the spice mixture.
- Heat a skillet over medium-high heat and add butter.
- Sear chicken pieces for 3-4 minutes on each side until browned.
- Remove chicken from skillet and set aside.
- In the same skillet, add heavy cream and lemon juice, stirring well.
- Bring mixture to a simmer, then add grated Parmesan cheese.
- Stir until the cheese is melted and sauce thickens.
- Add spinach and cook until wilted.
- Return chicken to the skillet, cover with sauce.
- Transfer skillet to preheated oven and bake for 15-20 minutes.
- Remove from oven, add halved cherry tomatoes and diced avocado.
- Sprinkle shredded mozzarella cheese over the top.
- Broil for 2-3 minutes until cheese is melted and bubbly.
- Garnish with chopped basil leaves before serving.
Notes
- Note: Substitute coconut milk for heavy cream in the sauce for a dairy-free option.
- Second note: Opt for plant-based mozzarella cheese for a vegan-friendly twist.
- Third note: Enhance the dish with fresh herbs like parsley or cilantro for added freshness.