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Baked chicken with tarragon and cream

Baked chicken with tarragon and cream is a classic French-inspired dish that combines tender, juicy chicken with a rich and aromatic sauce. This recipe is perfect for a relaxing dinner or a special occasion. The combination of fresh tarragon and creamy sauce creates a pleasant balance of flavors that elevates the dish. For the Chicken: 4 Chicken thighs (or breasts) in the bone, on the skin 1 tablespoon of olive oil Salt and pepper as per taste 2 garlic cloves, chopped 1 tablespoon of Dijon mustard DOWNLOAD KETO COOK BOOK FOR QUICK WEIGHT LOSS 🥑📚👈 For the sauce: 1 cup of heavy cream 1⁄2 cup chicken broth 1 teaspoon fresh tarragon (or 1 teaspoon dried tarragon) 1 tablespoon lime juice 1 tablespoon butter 1. preheat and cook. Pre-heat your oven to 375 ° F (190 ° C) dry the chicken with a paper towel and season with salt and pepper on both sides. 2.Cook the chicken. In a large skillet, heat olive oil over medium-high heat. Cook for about 4-5 minutes, until golden brown. Stir and cook ...

Easy keto chicken chow mein

Easy Keto Chicken Chow Mein: A Tasty Low-Carb Twist

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Craving a classic Chinese takeout dish without the carbs? This is the perfect solution to keto-friendly chicken chow! Packed with flavor and a satisfying crunch, it's a guilt-free way to indulge in your favorite takeout meals.


Ingredients:

.

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* 1 pound boneless, boneless chicken breast, cut into thin strips

* 1 head of cabbage, thinly sliced

* 1 large carrot, chopped

* 1 onion, thinly sliced

* 2 cloves garlic, minced

* 1 inch piece of ginger, chopped

* 2 tbsp soy sauce (or coconut aminos)

* 1 tablespoon of rice vinegar

* 1 tbsp sesame oil

* 1 teaspoon honey (or sugar-free sweetener)

* 1/4 teaspoon red chili flakes (optional)

* Salt and pepper to taste

* Low-carb noodles (shirataki, zucchini noodles, or kelp noodles)

                                     

 Instructions:


1. ** Prepare your vegetables: ** 

In a large bowl, combine the cabbage, carrots and onion.


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2. ** Cook the chicken: **

 Heat a large skillet or wok over high heat. Add a drizzle of olive oil and cook until the chicken is browned and cooked through. Remove from pan and set aside.

                                     

3. **Crush the veggies:** 

Add the garlic and ginger to the hot skillet and sauté for 30 seconds until fragrant. Add the prepared vegetables and cook until slightly softened, about 5 minutes.


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4. ** Make the sauce: **

 In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, red pepper flakes, salt, and pepper.


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5. ** Combine and serve: **

 Return the chicken to the skillet with the vegetables. Pour sauce over mixture and toss to coat. Cook for an additional minute until the sauce is heated through. Serve immediately over low-carb noodles of your choice.

Tips:

* For extra flavor, add a splash of oyster sauce or fish sauce to the sauce.


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* Customize your dish by adding other keto-friendly vegetables like broccoli, snap peas, or bell peppers.

                                   

* To make this meal even more satisfying, top with a fried egg.


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Enjoy this delicious and low-carb twist on a classic takeout favorite!

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