Chicken Guisado

Chicken guisado is the poultry equivalent of carne guisada. It's delicious in a bowl topped with sour cream and cheese. Or stuffed in a low carb tortilla for a taco or burrito. Or inside some poblanos for chiles rellenos. Or like I did, in Joseph's Lavash wrap as enchiladas. It's great for those Mexican food cravings. Enjoy!

Ingredients:

3 chicken breasts or thighs, precooked (boiled or roasted) and chopped
1 medium tomato, chopped
1/2 medium onion, chopped
1 garlic clove, minced
1/2 tsp ground cumin
1 tbsp oil
1/4 cup water
salt and black pepper to taste
optional, chopped cilantro to sprinkle on top


Directions:

1. In a medium pan add oil. Add onion and garlic and fry for a few minutes, when it's soft add tomato, salt, pepper, and cumin. Cook for 5 minutes.
2. Add the precooked chicken to the pan, combine with vegetables and add water.
3. Let the mixture simmer for 5 minutes. Taste and adjust salt if necessary.
4. Sprinkle with cilantro and serve in a bowl topped with sour cream or cheese or wrapped in a low carb tortilla.


Recipe yields three servings, each with 3.1 Net carbs  (carb counts do not include optional garnishes like cheese or sour cream)


Here's something fun I did with this chicken guisado. I took one serving of Joseph's lavash wraps.

I heated it lightly in a griddle. Cut it in half. Stuff each half with 2 tbsp of grated cheese (muenster) and 1/4 cup of chicken guisado. Roll them up and top with 1/4 cup of enchilada sauce. (I like Hatch 5 pepper enchilada sauce because it's very low in carbs and it has no added sugars.)

And 1/4 cup of muenster cheese. Nuke in the microwave for a few seconds until cheese is melted and filling is hot.

Roasted Lemon Butter Chicken Thighs

I love roasted chicken. It comes out so juicy and the skin gets so crispy! This recipe can also be made with a whole chicken or chicken breasts. Serve with a nice tossed salad, some steamed veggies, or my delicious Cheesy bacon potato bake! 

Ingredients:

6 skin on, bone in, chicken thighs
4 tbsp (1/4 cup) of cold butter cut into small cubes
1/4 cup chopped fresh parsley
1 large lemon
sea salt and black pepper


Directions:

1. Preheat the oven to 400 F
2. Season the thighs with salt and pepper to taste. Make sure you season over and under the skin as well.
3. Take half of the butter cubes and stuff them under the chicken skin.
4. Squeeze the juice of the lemon over all of the thighs. Top with remaining butter cubes. Sprinkle with parsley.
5. Place the chicken on a roasting or baking pan. Let the chicken sit for 15 minutes at room temperature.
6. Place the chicken in the preheated oven and bake for 35 minutes. Please resist the temptation to open the oven door. Leaving the door closed will help the chicken turn this beauiful golden color and the skin to be irresistibly crispy!


This recipe yields 3 servings of two thighs each. Each serving has 1.3 Net carbs.

Low Carb Boneless Wings

Just in time for Super Bowl Sunday- Boneless wings! Oh yes! You can always have wings on low carb as long as they're not breaded, but now you can also have these juicy, crispy, breaded pieces of deliciousness! They're very simple, cheap and fast to make not to mention super tasty. I made these for my sisters (teenagers) and some friends who don't low carb and they loved them! That's how I know if a recipe is really a winner, if people who don't low carb love them, I know it's a keeper!

Regular Wings Mmmmm

Or you can also try them with sauce!

Ingredients:

1 lb of boneless, skinless chicken breasts (about three large breasts)   Cut into chunks
1 recipe for Adriana's Basic Breading
2 eggs, beaten with 1 tbsp of water
1  1/2   tbsp of Mrs. Dash Garlic and Herb
oil for frying


Directions:

1. Prepare the low carb breading and add it to a ziploc bag along with Mrs. Dash. Mix well to combine
2. Add about one inch of oil to a large pan, heat to medium high heat
3. Dip chicken pieces into egg wash, then add them to the bag with the seasoned breading. Shake well to coat. Add about 4-5 pieces of chicken to the bag at a time to ensure even coating. Repeat the process until all the chicken is coated.
4. Add the breaded pieces of chicken to pan. Cook until golden brown, then turn and cook on the other side till golden brown. It will take about 3-4 minutes per side to cook.

If you have any leftover breading take some cheese sticks, dip them into the egg wash and then shake them in the breading. Fry in the pan until golden brown on all sides. Mmmmmm melty, gooey, cheesy mozarella sticks!


These boneless wings are really good hot, room temperature, and even cold from the fridge as leftovers!

You can serve them plain as is, they have great  flavor and are great for people who don't like spicy food and also for kids. (trust me they'll love these!)   But if you would like them in sauce you can use your favorite hot wing sauce with no added sugar, a favorite of mine is Hooter's Hot wings sauce, very low in carbs and no added sugars. You can also use a mixture of hot sauce and butter. Or sugar free barbecue sauce or whatever way you usually like on boneless wings!

I used this hot wing sauce:

I found it at my regular grocery store for $1.99. It's very low in carbs and has no added sugars. Best of all it has great taste, its got heat but not too much, just perfect. It comes in a close second to my favorite wing sauce, Hooters.

You can serve these wings with my homemade ranch or blue cheese and celery sticks.

There is only trace carbs in this recipe as written. The only carbs you would have to look out for would be the ones of the sauce you use.


This recipe is suitable for induction.

Alice Springs Chicken

When I used to frequent restaurants very often, my favorite dish at Outback Steakhouse was their Alice Springs Chicken. A grilled chicken breast topped with Monterey Jack cheese, bacon, sauteed mushrooms, and a honey mustard sauce. Last night I created my own version and I must say I was rather impressed with myself. I think my version tasted a lot better than theirs and with much less carbs too! Enjoy!

Ingredients:

4 large boneless, skinless chicken breasts, sliced in half for two thin pieces of chicken per breast
4 slices of thick cut bacon, each piece cut into two pieces
4 slices of Monterey Jack cheese OR 1 cup of shredded Monterey Jack Cheese
6 large mushrooms, sliced
salt and pepper to taste
2 tbsp oilve oil


Honey Mustard Sauce:

1/2 cup of Mayo
5 tbsp Dijon mustard
2 tbsp sour cream
4 teaspoons of Splenda (I used liquid for less carbs)
2 tbsp heavy cream
pinch of salt

The sauce makes a little over a cup. You won't use all of it in this recipe, but you can store the rest covered in a plastic container in the fridge for up to a week. The sauce is really good! It would go great as a dip for veggies, low carb chicken tenders, or thinned out with a little extra heavy cream for a delicious salad dressing!


Directions:

1. Preheat oven to 350 F
2. In a large frying pan over medium high heat, add olive oil. Season chicken with salt and pepper to taste and cook until cooked through and golden brown. (I did mine in several batches)
3. In a separate pan cook bacon until crispy. Remove bacon to paper towel lined plate. Add mushrooms to the pan with the bacon grease and sautee until cooked. Remove mushrooms to paper towel lined plate with the bacon
4. To make the sauce: Mix all the ingredients for the sauce in a medium bowl, and set aside
5. In a baking sheet or pan, place the chicken breast, top each piece with one piece of bacon, half a slice of Monterey Jack cheese, mushrooms, and drizzle with the honey mustard sauce.
6. Bake in the oven for 10-12 minutes until cheese is melted and bubbly.

I served mine with Garlic and Herb "rice"  Very simple, I just added 3 tbsp of my Garlic and Herb Compound Butter to my Perfect Steamed Cauli Rice and Ta-Da! A super simple super yummy side! You could also steam some veggies, broccoli, zucchini, cauliflower, and top with the compound butter.


This recipe yields 4 servings of two pieces of chicken each.

Each serving has 2.3 Net carbs

Please note the carb count is only for the chicken dish, not any sides. It is also calculated with liquid Splenda.

Crispy Mexican Chicken Melts

This recipe uses my basic breading and Mexican spices to creat a zippy, crispy, juicy chicken that is then topped with salsa, cheese, and sour cream. Perfect for when you're craving Mexican food and easy enough to whip up during the week or any time. Enjoy!

Ingredients:

4 boneless, skinless chicken breasts, sliced in half lengthwise for a total of 8 thin pieces of chicken
2 eggs beaten with 1 tbsp of water
1 recipe of my basic breading
1/2 tsp ground cumin
1 tsp paprika
1 tsp garlic powder
1/2 cup of Mexican salsa (homemade, or store bought but check the label for no added or reduced sugar)
1/2 cup of Muenster cheese, shredded (Muenster is my favorite cheese but you can also use Monterey or pepper Jack)
1/2 cup fresh cilantro, chopped
1 green onion, chopped
1/2 cup sour cream
2 tbsp olive oil
black pepper to taste


Directions:

1. Preheat the oven to 350 F
2. In a large pan add the olive oil and heat to medium heat
3. In a large plate/bowl add the simple breading mix and the cumin, paprika, garlic powder and black pepper
4. Dip the chicken pieces into the egg wash, then into the seasoned breading. Add to pan and fry until golden brown on both sides and cooked through. About 4 minutes per side (Do not over cook the chicken because it will still go into the oven for 10 minutes)
5. Place the chicken pieces on a plate lined with paper towels. Until you have finished cooking all of the chicken pieces.
6. In a cookie sheet or baking pan place the "breaded chicken". Top each piece of chicken with 1 tbsp salsa and 1 tbsp of cheese. Sprinkle green onion and half of the cilantro on top of the chicken
7. Bake in the preheated oven for 10 minutes until cheese is melted and bubbly
8. Remove from oven and top with a dollop of sour cream and remaining cilantro

This is one of my new favorite recipes!

This recipe yields 4 servings of 2 pieces of chicken each. I served mine with a rainbow of fresh bell peppers and avocado. But you could serve your with a salad or cauli rice as well.

The carb count will vary slightly depending on what kind of salsa you use. For this recipe and carb count I used Pace Picante hot sauce.

Carb counts for recipe as written not including any sides in the picture:  3 Net carbs per serving



Recipe as written is induction friendly

Chicken Salad Melts

I had some leftover chicken from last night and was craving something cheesy and delicious! I made a super simple chicken salad that was really good even by itself, but I piled it up on top of fresh tomato slices and topped it with cheese. It's a great quick lunch!

Makes two servings of 2 melts each

Ingredients:

For the chicken salad I used:

1 leftover large cooked chicken breast that was seasoned with lemon pepper, chopped
1/4  cup mayonnaise
2 tbsp sour cream
1 tbsp fresh lemon juice
2 tbsp fresh parsley, chopped
2 tbsp red onion, chopped

You'll also need:

1 medium tomato sliced into 4 thick slices
4 slices of cheese, you choice. I used 2 sharp cheddar and 2 swiss. Both were really good.


Directions:

1. Preheat the oven to 350 degrees
2. In a medium bowl mix the chicken, mayo, sour cream, parsley, lemon juice and onion, mix until combined.
3. In a small baking pan arrange the four slices of tomato and top evenly with chicken salad. Add 1 slice of cheese to each one.
4. Bake in the oven for 5-7 minutes until cheese is melted and bubbly.

Serve 2 melts per person.


Net carbs:  PER MELT 2.5    OR 5 PER SERVING


You can also make this chicken salad and just eat it over lettuce or with celery sticks. Yum!

Low Carb Curry in a Hurry for Two

Got a craving for Indian food? Want something spicy and hearty? Well you've found it! This curry will be ready in less than 30 minutes, much faster than ordering take out! Feel free to double or even triple the recipe, it's that good!

Ingredients:

4 boneless skinless chicken thighs, cut in chunks
1/4  medium onion, in strips
1/4 red bell pepper, chopped
1/4 green bell pepper, chopped
1 tbsp yellow curry powder
2 garlic cloves, minced
1/2 cup heavy cream
1/2 cup water
salt and pepper to taste
1 tbsp olive or vegetable oil


Directions:

1. Add oil to medium pan and heat to medium heat
2. Add chicken to pan, stir fry until cooked and golden brown, about 10 minutes
3. Remove chicken from pan and set aside, drain excess grease but leave some in the pan for the vegetables
4. Add garlic and curry powder and fry for 30 seconds.
5. Add onions and peppers and cook for 2 minutes
6. Add water to pan, stir. Add heavy cream. Simmer for 3-4 minutes until sauce is lightly thickened
7. Add chicken back to pan and cook for 3-4 minutes


This is great served with my Perfect Steamed Cauli Rice . The rice tastes really good with the sauce from the curry!


This recipe is enough for two people, with 5.7 Net carbs per serving. If you eat it with half a cup of my cauli rice it'll be 7.7 Net carbs total including cauli rice.

Crispy Garlic Parmesan Wings

I love wings! I've tried them chinese style, cajun style, lemon pepper, and one of my favorites with Hooters Hot wing sauce! 
Tonight I tried them deep fried until crispy with a garlic parmesan sauce. Delicious! Serve with celery sticks and ranch or blue cheese. I didn't have celery today so I used green bell pepper strips. Equally yummy!

Ingredients:

8 chicken wing sections
1 garlic clove, minced
2 tbsp butter
2 tbsp parmesan cheese (green can is fine)
sea salt
oil for deep frying


Directions:

1. Score chicken wings at an angle and lightly rub with sea salt (don't go to crazy with the salt because the parmesan is salty)
2. In a large pan or deep fryer add oil and heat.
3. Add chicken wings to hot oil and fry until golden brown and extra cripsy, about 10 minutes
4. In a large microwave safe bowl add 2 tbsp of butter and minced garlic. Microwave until butter is melted. 45 seconds to 1 minute.
5. Stir in parmesan cheese.
6. Add hot chicken wings to sauce and toss to coat.


This recipe is only for one, but you can certainly double it or even triple it to make a big batch, and you probably should because everyone will want some!

Only trace carbs for this recipe as written.

Pesto Chicken Roll Ups

If you know me you've probably heard me say that my Chicken Milano is my all time favorite food on low carb. Well, ladies and gentleman the day has come where my favorite dish has been replaced! Yes! This recipe is the best food I have ever made. It tastes so fresh and luscious that you'd have trouble finding something this good in a restaurant! I highly suggest making this for company or for an anniversary, or when you need to remember how completely amazing low carb eating can be!

Ingredients:

1 lb boneless skinless chicken breasts sliced thin
1/2 cup shredded NOT grated parmesan cheese. It's better if you splurge and get the shredded because the flavor of the powdered one just doesn't compare.
1 recipe of Adriana's Pesto
2 tbsp olive oil
sea salt and fresh black pepper to taste
fresh lemon wedges to serve
toothpicks to secure if needed


Directions:

1. Heat the olive oil to medium heat in a large skillet
2. Place a thin chicken cutlet on a cutting board, spread with 1 tbsp of pesto and 1 tbsp of shredded parmesan.
3. Roll the chicken cutlet and secure with a toothpick if needed. (I secured all of mine with a toothpick, then removed them half way through cooking them and they stayed perfectly rolled up)
4. Sprinkle with salt and pepper to taste and add to pan.
5. Cook chicken until light golden brown and cooked all the way through about 6-8 minutes. Turning frequently to ensure even browning. Repeat until all pieces are cooked. I added several to the pan at a time and it took me 2 batches to get them all cooked.
6. Serve with lemon wedges and just before eating sprinkle some lemon juice over the chicken. The lemon accentuates the flavor of the basil and makes it a 5 star dish.

I served mine with fresh asparagus sauteed in a pan at high heat with butter. Sprinkled with salt and pepper and drizzled with some lemon juice to serve. Excellent!

Please note you can also use your own pesto recipe or pre-made pesto. But the flavor in the pre-made one will not be as fantastic as freshly made pesto.

This recipe serves 4.

1.31 Net carbs per serving

Chicken Bacon Club Wrap

I was at Walmart today and I found these Joseph's Low Carb Lavash Wraps. Since starting low carb in May of this year I have never had any kind of low carb wrap, tortilla, or bread. I've seen these wraps at Netrition.com where I frequently shop for low carb goodies, but i've never ordered them before. The nutrition stats are great. One serving is half of a giant wrap. Each serving has 7 carbs minus 3 fiber for a net carb of 4. I was very surprised at how good these wraps tasted. I loved the texture, taste, and even the way they look.

They also had Joseph's low carb pita bread but I didn't get any today. The package of lavash bread was $2.12 for 4 huge wraps which give you 8 servings.  This is the way I used them:

Ingredients:

1 serving (1/2) Joseph's Low Carb Lavash Bread
1/2 leftover boneless chicken breast, cut in strips
1 strip of bacon, cooked and cut in three pieces
1 slice american cheese
1 ring of bell pepper, cut in strips
1/8 of an avocado
2 large leaves of iceberg lettuce
2 slices tomato
4 slices cucumber
1 thin ring of onion
1 tbsp ranch dressing

Directions:

1. I lightly toasted the wrap in a pan, but it would also be great room temperature.
2. Spread the ranch dressing on the wrap.
3. Add the cheese, chicken, bacon, lettuce, tomato, avocado, bell pepper, onion and cucumber.
4. Roll the wrap and slice diagonally in two.


There are many variations you could do with these wraps.  Rueben wrap, chicken Caesar wrap, supreme pizza wrap, buffalo chicken wrap and more!


This huge, extra stuffed wrap has total net carbs of 8.65. It was definitely worth it because it had alot of veggies, protein, and fiber. Yummy!

Chicken Lasagna Florentine

I had been craving something creamy, cheesy, and with spinach. I had this recipe in my mind for a while and finally decided to make it. It was very, very delicious! I think fresh spinach is infinitely better than frozen. But if you do not have any you can certainly substitute frozen. This comforting dish is great for the winter months ahead and is also great as leftovers.

Ingredients:

Alfredo sauce:
1 tbsp of butter
1 clove garlic minced
1 1/2 cups heavy cream
1/4 cup parmesan
2 oz cream cheese
salt to taste if needed, I didn't use any in the sauce

2 lbs boneless skinless chicken breast chopped into 1" pieces (I used 5 large breasts)
1 tbsp olive oil
salt and pepper to taste

2 cups mozzarella cheese, shredded
2 cups fresh spinach
1/4 cup parmesan


Directions:

1. Add olive oil to large pan, season chicken with salt and pepper and add to pan.
2. Cook until lightly browned.
3. In a separate pot, add butter and garlic, saute for 30 seconds and add heavy cream. Simmer for 5 minutes then add parmesan and cream cheese. Whisk until smooth if necessary. Simmer sauce for about 10-15 minutes on low. It will thicken up with the cooking and the cream cheese.
4. Mix cooked chicken with Alfredo sauce.
5. Preheat oven to 350 F
6. In a 9x9 pan layer chicken in sauce, spinach, and mozzarella, repeating as necessary. I did:
chicken
spinach
cheese
chicken
spinach
cheese
and top final layer with parmesan.
7. Bake uncovered in the oven for 20 minutes until cheese is bubbly and melted. I also turned on the broiler for a few minutes to get the parmesan on top golden brown.

This recipe yields 6 big servings.

It's a little difficult to serve in squares as soon as it comes out of the oven because the cheese is very melted. If you let it rest for 10 minutes it will be easier to serve. This is only if you want a uniformly shaped square. If not you can serve it right away.

You can also use the recipe for the Alfredo sauce with chicken breasts, fish, shrimp, or even vegetables.

6 large servings

Net carbs per serving:

3.25

Savory Chicken Patties

A low carb friends member Cryssi posted some pictures of some absolutely delicious looking chicken patties. This is my take on them. Thanks for the idea Cryssi!

Ingredients:

4 boneless skinless chicken breasts
1 tsp onion powder
1 tsp garlic powder
1/2 tsp chili powder
1/4 tsp curry powder
1 tsp paprika
salt and pepper to taste
oil for frying

1 egg
1 tbsp cream

1 1/2 cups parmesan cheese (green can is fine)
1 tsp parsley
1/2 tsp onion powder


Directions:

1. Using a food processor, ninja, or magic bullet, pulse the chicken breasts until ground. I did two breasts at a time.
2. Mix the ground chicken with the onion powder, garlic powder, chili powder, curry, paprika, salt and pepper.
3. Shape 6 patties from the mixture and place them on a cookie sheet lined with parchment and sprayed with non stick spray.
4. Freeze the patties for 15 minutes. This will ensure the patties hold their shape when dipped in the egg wash and "breading"
5. Meanwhile, beat the egg and add the tbsp of cream. Separately mix the parmesan cheese with the parsley and onion powder.
6. After the 15 minutes take the patties out of the freezer and dip each one into the egg wash and then dredge them in the parmesan mixture.
7. Fry them in about and inch of oil until golden brown on each side.

Tips:
Spray your hand with non stick spray before shaping the patties, this will prevent them from sticking to your hands.
Great served with a fresh salad.
The patties were very large so one was enough as a serving.


Carb counts from fatsecret.com

Net carbs for the entire batch:
6.28

Net carb count per patty:
1.05

Malaysian Chicken Thighs

I've been eating chicken thighs very often these days, and while I love them I was getting kind of tired of eating them prepared the same way. I came up with this recipe and it was a total winner! Very very yummy and different. Enjoy!

Ingredients:
6 bone in chicken thighs
2 garlic cloves minced
1 tbsp rice wine vinegar
1 tbsp sesame oil
1 tbsp curry powder
1/2 tsp onion powder
1/4 tsp black pepper
1/4 cup soy sauce
2 tbsp olive oil
oil for frying


Directions:

1. In a large bowl combine all ingredients except chicken thighs
2. Add chicken thighs to mixture, coat them completely and let them marinade for at least an hour (I was busy doing something else and I ended up letting them marinade for an hour and twenty minutes)
3. Add about two inches of oil to a large pot and let it heat at medium temperature for about 5 minutes
4. Add chicken thighs in batches to the pot and fry. I added three at a time and it was perfect
5. Cook the chicken thighs, turning them about every 5 minutes. Because of the marinade they have, they tend to get brown very quickly so please turn them often to prevent burning. It took about twenty minutes for the batch of three thighs to be ready. Then I added the other batch of 3 and cooked them the same way.

This would be perfect served with a vegetable stir fry or with cauli fried "rice"

Please note: The carb count may seem a little bit high per thigh, but not all of the marinade is absorbed by the chicken. The carb count i'm giving is for all the marinade. So I think the carb count is actually lower.


Carb counts from fatsecret.com:

Net carbs for the entire batch of thighs:
9.66

Net carb per thigh:
1.61

Spooktacular trio of bat wings!

With Halloween just around the corner, i've been in a festive mood! This morning I made spooky pumpkin pancakes for breakfast and for dinner I made a trio of delicious bat wings! Have them while watching a movie, serve them at a Halloween party or just eat by yourself! I don't like to share anyway...

Variation # 1
Original bat wings

6 chicken wing sections
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
salt and pepper to taste

Sprinkle spices on wings and fry in a pan in 1 inch of oil till golden brown and crispy


Variation # 2
Garlic parmesan bat wings

6 chicken wing sections
1/4 cup parmesan (green can is fine)
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp black pepper
1/2 tsp dried parsley

Combine all seasonings with parmesan and dredge chicken wings in it. Fry in a pan in 1 inch of oil on medium heat until golden brown and crispy.


Variation # 3
Sweet and spicy bat wings

I got this idea from this post

6 chicken wing sections
salt and pepper to taste
1/4 cup Franks red hot sauce
2 tsp yellow mustard
1 tsp Splenda or equivalent

Sprinkle the wings with salt and pepper to tate. Fry in a pan in 1 inch of oil until golden brown and crispy. Turning occasionally.
Mix the Franks, mustard, and Splenda in a separate bowl.
As soon as the wings come out of the pan add them to the sauce and toss to coat.

Out of the three versions, this one was my favorite. I couldn't put them down! I reccommend making a small quantity of the sauce and tossing a few wings in it  first to see if you like it. The ingredients sound kinda weird but I have to admit it was pretty good!


All of the seasonings, spices, and sauces can be doubled or tripled depending on how many wings you're gonna make.

All versions have only a trace of carbs per wing.

Parmesan crusted chicken with zucchini ribbons in garlic butter

You will NEVER miss "breaded" chicken and "pasta" with this dish! I've made the chicken lots of times and every time it's delicious! I've made the zucchini ribbons before also but in alfredo sauce, this time I made them in garlic butter sauce and added mushrooms and it was much better lighter and garlicky just a perfect side for the rich, cheesy, buttery chicken.

Serves 4

Ingredients:

For the chicken:

2 lbs skinless boneless chicken breasts

1 1/2 cups of grated parmesan cheese (I used the kind in a green can)

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dried parsley

1/4 tsp black pepper

2 eggs beaten

1 tbsp heavy cream

2 tbsp olive oil

For the zucchini ribbons:

2 large zucchini

4 white mushrooms sliced

3 tbsp butter

1 clove garlic minced

1/2 tsp parsley

salt and pepper to taste

Directions:

For the chicken:

1. For my 2 pounds of chicken I got 4 large breasts each of which I sliced in two.

2. Place the parmesan cheese in a large plate and add onion powder, garlic powder, parsley, and pepper. It should look like this:

3. Add the tbsp of cream to the beaten eggs. This helps the eggs be a little more liquid and the flavor of the chicken to be richer
4. Dip the chicken breasts into the egg wash, the dredge them in the parmesan cheese mixture. Repeat for all pieces of chicken
5. Heat a large pan on medium heat and add the 2 tbsp of olive oil. Add the chicken pieces to the pan in batches, do not over crowd the pan
6. The key to the "breading" on the chicken not falling off is waiting for the edges of the chicken to be golden brown before flipping. You'll have to cook for about 5 minutes on each side. It is also reccommended that you use a non stick pan. You might have to add a bit more oil to the pan after a few batches of chicken
7. When the chicken breasts start being ready, line a plate with napkins and place the chicken on the plate to drain a bit of the oil until the rest of the chicken is ready. Repeat with all pieces of chicken

For the zucchini ribbons:

1. Wash and peel the zucchini. With the vegetable peeler keep "peeling" strips of zucchini until you get to the seeds. Discard the part with the seeds.

2. This is how the zucchini ribbons should look:

3. Clean and slice the mushrooms.
4. In a medium pan on medium heat add butter to pan, when melted add minced clove of garlic and parsley and cook for 30 seconds. Make sure not to burn the garlic or it will be bitter.
5. Add mushrooms to pan and cook for 5 minutes.
6. Add zucchini ribbons to pan and cook for about 5 minutes stirring occasionally. They will cook very quickly and you don't want them to turn into mush.
7. Season with salt and pepper to taste and serve alongside chicken.

Carb counts from fatsecret.com:

4 Servings of 2 pieces of chicken and zucchini ribbons

Each serving has 5 net carbs

Chicken Milano

I've made this recipe several times and every time it blows me away! It's something i'd expect to get served at an Italian restaurant! It would be delicious served with mashed cauliflower, zucchini ribbons, or low carb pasta if your plan allows it.

Ingredients:

1 Tbsp butter
2 cloves garlic minced
2 Tbsp sun dried tomatoes chopped
3 large basil leaves chopped in ribbons
1 cup chicken broth
1 cup heavy cream
2 Tbsp olive oil
2 Tbsp parmesan cheese
2 lbs boneless skinless chicken breast sliced thin
salt and pepper to taste

Seves 4


Directions:
1. Cut the chicken breasts in to thin slices and season with salt and pepper to taste.
2. In a medium skillet heat the olive oil and add the pieces of chicken.
3. Meanwhile in a medium saucepan melt the butter, add the minced garlic and the sun dried tomatoes. Cook for 30 seconds and add chicken broth. Let simmer on low for 8-10 minutes until the tomatoes are soft.
4. When the tomatoes are soft, add the cream and simmer on low heat for 10-15 minutes while chicken finishes cooking, stirring occasionally.  You might need to cook the chicken in batches like I did because it didn't all fit in the pan at the same time. Remove the cooked chicken to a plate and keep warm while the rest of the chicken cooks.
5. During the last 5 minutes add the parmesan cheese and the basil to the cream sauce.
6. Serve chicken on a plate and cover with the sauce.


Carb counts from fatsecret.com

4 servings
Net carbs per serving 3.24