Thursday, March 28, 2019

Skillet chicken piccata - keto, low carb, paleo, Whole30

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I am very, very excited about recipes I can make in one skillet. Because then I only have one skillet to wash when dinner is over.

This Skillet Chicken Piccata has all of my favorite things: chicken thighs, lemon, capers, olives, and wine. It was ready half an hour after I walked in the door last night. It fits into my keto low carb diet, and if you're eating paleo or Whole30 it works for that too.

And if my husband hadn't been elbowing me out the way, I would have eaten the whole thing standing up at the counter.

I love boneless skinless chicken thighs. They've got all of that amazing chicken flavor, they don't dry out, they're impossible to overcook, and while I do love chicken skin, sometimes it's just easier not to have to deal with skin and bones.

This is my new favorite easy dinner recipe. Enjoy!

Yield: 4

Skillet Chicken Piccata

prep time: 10 minscook time: 20 minstotal time: 30 mins
An easy one-pan chicken dinner, bright and tangy with lemon, capers, olives and white wine.


  • 8 boneless skinless chicken thighs
  • Salt and pepper
  • 2 teaspoons olive oil
  • 1 lemon (Meyer or regular), thinly sliced
  • 1/4 cup finely chopped olives, any kind
  • 3 Tablespoons capers
  • 1/4 cup white wine


  1. Sprinkle salt and pepper liberally on both sides of the chicken thighs. Heat the oven to 375 degrees.
  2. Heat the olive oil in a large ovenproof skillet over medium-high heat.
  3. Add the chicken to the skillet and cook until golden brown on both sides, 2-3 minutes per side.  Turn off the heat. 
  4. Scatter the lemon slices, olives and capers around the chicken, tucking the lemon slices between the chicken thighs. Pour the white wine into the pan and transfer the skillet to the oven.
  5. Bake the chicken about 20 minutes, until the lemon slices are wilted and starting to char, the chicken is golden brown and cooked through, and the liquid in the pan is reduced and syrupy.  Serve immediately.
Created using The Recipes Generator

Wednesday, March 20, 2019

Lemon herb tahini dressing - keto, paleo, Whole30

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There's a Mediterranean make-your-own-bowl place near my office that makes this incredibly good lemon herb tahini salad dressing I can't get enough of. Here's my homemade version. It's a lot greener than the original, which I suspect is because I use fresh herbs and they use dried.

Lemon Herb Tahini Dressing is the perfect condiment for anyone eating keto, Paleo or Whole30. I like it spooned over roast chicken, fish, shrimp, steak, and lamb chops (OH MY GOD IT IS SO GOOD ON LAMB). It thickens as it sits in the refrigerator, so you can use it as a dip for veggies or chips. It's also excellent on zucchini, cauliflower, potatoes, and scrambled eggs.

Basically, everything.

All you need is a blender and a few simple, fresh ingredients. It's ready in less than five minutes and keeps for about 10 days in the refrigerator. It's one of my staples now. You're going to love it!

Yield: 12

Lemon Herb Tahini Dressing

Lemon Herb Tahini Dressing takes five minutes to make and is the perfect sauce for chicken, fish, shrimp, steak, lamb, zucchini, cauliflower, eggs and more. Fresh herbs and lemon give it a bright color and zingy flavor.


  • 2 lemons
  • 1 clove garlic
  • 4 cups fresh green herbs (any combination of parsley, cilantro, dill, mint, chives, basil)
  • 1 cup tahini
  • 1/2 cup olive oil
  • Salt and pepper
  • Water (to achieve correct consistency)


  1. Zest the lemons.  Cut the pith off the outside and discard. Cut the lemons in half crosswise and discard the seeds. You will be using the whole lemon fruit, not just the juice.
  2. Wash the herbs (no need to dry them).
  3. Put the lemon zest, lemon flesh, herbs, tahini and olive oil into the blender. Blend until smooth.
  4. Add water until the dressing has the consistency of heavy cream.
  5. Add salt and pepper to taste.
  6. Store in an airtight jar or container in the refrigerator. Keeps up to 10 days.
Created using The Recipes Generator