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: 4Author: Erika Kerekes

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.

ingredients:

• 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

instructions:

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.

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Everything bagel roasted pecans {keto, paleo, Whole 30, low carb}

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If you have a container of "everything bagel seasoning" in your pantry, you will want to keep reading. This recipe for Everything Bagel Roasted Pecans takes just a few minutes and is the most addictive healthy snack I've ever made. And bonus: It's perfect for keto, paleo, Whole 30 and low carb diets.

"Everything" seasoning is just a combination of the seeds and toppings that typically grace an "everything" bagel: toasted sesame seeds, poppy seeds, nuggets of roasted garlic and toasted onion, and coarse salt. I always giggle at the name "everything bagel seasoning," since I grew up in New York and have been a fan of "everything" bagels for as long as I can remember.

Most spiced nuts contain sugar, both for flavor and to act as a binder to keep the spices attached to the nuts. I don't eat sugar, so I use lightly beaten egg white to coat the nuts and act as "glue" to bind the seasoning to the pecans. No sugar necessary at all. In fact, this recipe only includes three ingredients! Couldn't be easier. You could use this method with walnuts or almonds, but I like pecans because they get light and crunchy when they're toasted.

I can see these on your holiday buffet table, or packaged into little cellophane bags to give as gifts or stocking stuffers. If you make them, please let me know how you like them! They're disappearing fast in my house. (Scroll down for the recipe.)

keto, paleo, Whole 30, low carb

Yield: 8Author: Erika Penzer KerekesPin it

Everything Bagel Roasted Pecans

prep time: 5 minscook time: 20 minstotal time: 25 mins

Savory spiced pecans with "everything bagel" seasoning, a mixture of sesame seeds, poppy seeds, toasted onion, roasted garlic and coarse salt. Three ingredients, 30 minutes - keto, Whole 30, paleo, low carb.

ingredients:

• 4 cups pecans
• 1 egg
• 1/4 cup "everything bagel" seasoning

instructions:

1. Heat the oven to 325 degrees. Line a baking sheet with parchment paper.
2. Crack the egg and separate the yolk from the white. Put the egg white in a large bowl. (Save the yolk for another recipe.)
3. With a fork, whip the egg white until frothy, about 30 seconds.
4. Pour in the pecans and toss them around with a large spoon until all the nuts are coated with the egg white.
5. Sprinkle on the "everything bagel" seasoning and toss to distribute evenly.
6. Spread the pecans evenly on the lined baking sheet. Try to get them into as close to one layer as you can. If a few overlap, it's fine.
7. Bake the pecans until they are dry and fragrant, about 20 minutes (but start checking after 15 minutes - you don't want them to burn).
8. Let cool on the baking sheet. Transfer to an airtight container. Try not to eat them all at once.

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Low carb waffles with zucchini and cheese

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Have you ever tried making low carb waffles? After more than two years following a keto (ketogenic, or low carb) diet, I don't miss sweet waffles drenched in syrup. Instead, I have become a huge fan of savory waffles, with almond flour and eggs as the base, shredded vegetables and onions for flavor, and cheese holding the whole thing together in the most delicious way.

I use a mixture of almond flour and a little bit of coconut flour for these savory keto waffles, plus two or three kinds of cheese. Zucchini throws off a lot of liquid, so there's no need to add milk or water - the zucchini provides all the moisture you need.

I serve these low carb zucchini waffles as a side dish with roast chicken or steak, but I can tell you from experience that leftover zucchini and cheese waffles are extremely tasty for breakfast with a fried egg on top. Scroll down for the recipe....

More favorite low carb recipes:
Paleo fried chicken with an almond flour crust
Cheeseburger stuffed mushrooms
Low carb stuffed peppers

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Low carb waffles with zucchini and cheese

by Erika Kerekes February-11-2018

Serve these savory low carb waffles with shredded zucchini and cheddar cheese as a side dish with roast chicken or steak, or top them with a fried egg for breakfast. Perfect for keto diets!

Ingredients

• 3 eggs
• 1 cup almond flour
• 2 Tablespoons coconut flour
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1/2 teaspoon baking powder
• 2 cups raw zucchini, shredded or spiralized
• 3 green onions, chopped
• 1 cup cheddar cheese (or cheddar/jack combination)

Instructions

1. Heat your waffle iron.2. Crack the eggs into a medium-sized bowl and beat them with a fork. Add the almond flour, coconut flour, parmesan, salt, pepper and baking powder, and combine well. The mixture will be very thick.3. Add the zucchini and onions to the egg mixture and combine well. Let sit 10 minutes, then stir again. The salt will draw out some of the water from the zucchini, making the mixture looser. Add the cheddar cheese and mix again.4. Spray your waffle iron with nonstick cooking spray. Use about 1/3 cup mixture for each waffle, or adjust based on the size of your waffle iron. Let the waffles cook until medium-brown, about 5 minutes - these low carb waffles will take a bit longer than traditional waffles, so don't be impatient or they'll fall apart. You need the extra time for the eggs and cheese to do their bonding work.5. As you take the waffles out of the waffle iron, put them in a single layer on a rack set over a baking sheet. Keep warm in the oven until you finish the whole batch. Serve immediately.LEFTOVERS: Reheat in the oven or toaster oven for best results. The microwave will make them mushy.

Details

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Yield: 12 waffles

Low carb stuffed peppers with Fruitchup

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Low carb stuffed peppers are one of my favorite meals. Bell peppers make such a tidy receptacle for a stuffing made of ground beef, vegetables, and cheese! I make these almost every week and often pack one in my lunchbox to take to the office. This is one of those easy, delicious low carb recipes that fits perfectly into my keto diet.

Use any vegetables you have around—I particularly like using spinach and cauliflower rice. My secret ingredient is prepared spinach artichoke dip, which is made with cream cheese and serves as a perfect base to hold everything together. And then, of course, I include some Fruitchup, my delicious fruit-sweetened tomato ketchup (the best Paleo ketchup you'll find!), which goes into the mixture and gets painted on top before the final shower of cheese.

More of my favorite low carb recipes:
Lemon chicken with fresh cranberries
Keto mushroom quiche with an almond flour crust
Pork belly "fries"

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Low carb stuffed peppers with Fruitchup

by Erika Kerekes January-28-2018

Low carb stuffed peppers are filled with ground beef, cauliflower rice and cheese, then topped with Fruitchup Paleo ketchup before baking. A delicious keto dinner recipe.

Ingredients

• 6 large bell peppers
• 1.5 pounds ground beef
• 2 cups cauliflower rice (raw)
• 2 cups baby spinach, chopped
• 1 medium onion, chopped
• 1 cup prepared spinach artichoke dip or softened cream cheese
• 2 cups shredded cheddar cheese
• 3/4 cup Fruitchup paleo ketchup
• salt and pepper to taste

Instructions

Cut the tops off the bell peppers, then scoop out the seeds and ribs. Set aside.Heat the oven to 350 degrees. Spray a baking dish large enough to hold the peppers snugly (standing up).In a large bowl, mix together the ground beef, cauliflower rice, spinach, onion, spinach artichoke dip or cream cheese, 1.5 cups shredded cheddar cheese, 1/2 cup Fruitchup, and salt and pepper to taste. It's easiest to use your hands.Using a spoon or your hands, stuff each pepper with the meat mixture. Set the peppers in the baking dish. Spread the remaining 1/4 cup Fruitchup on top of the peppers, then sprinkle with the remaining 1/2 cup cheddar cheese.Bake the stuffed peppers about 1 hour, until the meat mixture is cooked through and the peppers are soft. Serve immediately.

Details

Prep time: 15 mins Cook time: 1 hour Total time: 1 hour 15 mins Yield: 6 servings

Grain-free apple cinnamon muffins with pecans {paleo, gluten free, dairy free}

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Disclosure: This is NOT a sponsored post and I didn't get anything for free. I paid for the product mentioned below with my own hard-earned money and am mentioning it because I really like it and love supporting my fellow food entrepreneurs.

I love to bake. Because I now follow a low-carb diet to control my type 2 diabetes, I mostly bake for other people. But my family has gotten so used to keto, sugar-free, low carb meals that they actually prefer baked goods made without grains and with much less sugar. These Paleo Apple Cinnamon Muffins are full of shredded apples and nuts and contain a little bit of coconut sugar, so they're perfect for those of us who prefer less sugar in our lives.

Recently I discovered Birch Benders Paleo Pancake & Waffle Mix, which I adore. The primary ingredients are cassava starch, coconut flour and almond flour. It's not completely low carb, but it's much lower than similar baking mixes made with wheat. This mix makes an excellent base for muffins. I've also used it for savory pancakes and savory waffles.

Because of my diabetes, these Paleo Apple Cinnamon Muffins are a "once in a while" treat in my own diet. But I'm happy to feed them to my family anytime!

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Paleo Apple Cinnamon Muffins

by Erika Kerekes December-10-2017

Healthy grain-free muffins that aren't too sweet. Paleo, gluten free, dairy free, low in sugar.

Ingredients

• 1 large or 2 medium apples, peeled
• 2 eggs
• 1/3 cup avocado oil
• 1/3 cup coconut sugar
• 1/4 cup unsweetened almond milk
• 1/2 teaspoon ground cinnamon
• 1 1/4 cups Birch Benders Paleo Pancake & Waffle Mix
• 1/2 cup chopped pecans
• 12 whole pecans, for decoration

Instructions

Heat the oven to 375 degrees. Spray a 12-cup muffin tin with nonstick baking spray.Using a hand-held cheese grater, shred the apple into a medium-sized mixing bowl. Add the eggs, oil, coconut sugar, almond milk and cinnamon. Whisk together until well combined.Add the Birch Benders Paleo Pancake & Waffle mix and chopped pecans. With a large spoon, mix gently until all ingredients are combined. Let the batter stand about 5 minutes.Scoop the batter into the muffin tin, dividing evenly among the 12 muffin cups. Lay one whole pecan on top of each muffin.Bake 20 minutes, or until the edges are brown and the muffins are cooked through. Let cool in the muffin tin 3 minutes, then use an offset spatula or knife to remove the muffins to a rack for cooling. Eat and enjoy.

Details

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Yield: 12 muffins

Meyer lemon chicken with fresh cranberries

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There's nothing I love more than a simple roast chicken recipe that fits into my low carb ketogenic diet and is also drop-dead gorgeous.

Meyer Lemon Chicken with Fresh Cranberries cooked in my cast iron skillet is just beautiful, isn't it? Golden chicken skin. Orange-yellow Meyer lemons from my backyard tree. Ruby-red cranberries. I love looking at it. Eating it is pretty heavenly, too.

I made this yesterday for our very small Thanksgiving lunch. We had a change of plans this year because my 15-year-old son got sick. We were supposed to travel to northern California to visit my in-laws, whom I adore. But we didn't want to bring them his germs, and he wasn't feeling up to making the trip. So my husband went to share the holiday with his parents, and the teen and I stayed home and spent the day in our pajamas. I made him hot honey lemonade and soup, and we both had roast chicken for lunch.

I bought a bag of fresh cranberries because they were so beautiful...but then, in my current mode of avoiding sugar, juice, and most natural and artificial sweeteners, I wasn't sure what to do with them. News flash: cranberries without sugar are like tiny red lemons. I love the tartness paired with savory chicken thighs and didn't miss the sugar at all.

Notes: Frozen cranberries would work fine, as would regular lemons instead of Meyer lemons. Don't skimp on the salt and pepper.

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Meyer Lemon Chicken with Fresh Cranberries

by Erika Kerekes November-24-2017

Roast chicken thighs with fragrant Meyer lemons and fresh cranberries for this drop-dead stunning skillet dinner. The cranberries are very tart, but that's what makes the dish work. Resist the urge to add sugar - you don't need it.

Ingredients

• 4 large chicken thighs, skin on, bone-in
• salt and freshly ground pepper
• 1 Meyer lemon, thinly sliced
• 1 cup fresh cranberries

Instructions

Heat the oven to 325 degrees F.Heat a large ovenproof skillet over medium-high heat. Sprinkle the chicken thighs liberally with salt and pepper on both sides.Lay the chicken skin side down into the hot skillet. Cook without moving for 5-7 minutes, until the skin is golden brown and crisp.Turn the chicken thighs over and turn off the heat. Lay one beautiful slice of Meyer lemon on top of each piece of chicken. Scatter the remaining lemon slices and the fresh cranberries around the skillet. Slide the skillet into the oven. Roast the chicken for 50 minutes, until it is cooked through and the lemon slices on top have begun to caramelize.Remove the skillet from the oven. Serve immediately.

Details

Prep time: 5 mins Cook time: 55 mins Total time: 1 hour Yield: 4 servings

Keto mushroom quiche with zucchini blossoms {low carb}

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When I decided to switch to a ketogenic, low carb diet to control my type 2 diabetes, one of the things I thought I would never be able to eat again was quiche. "Crustless" didn't appeal to me as a genre. How to make a keto quiche without that traditional flaky crust? Could it be done?

After a year of experimenting, I'm here to tell you that low carb quiche made with this almond flour crust is really, really good.

The crust is so easy: You mix almond flour, grated parmesan cheese, an egg, salt and pepper, and some olive oil with a fork until it comes together. Then you press it into your pie pan or tart pan, fill it, and bake.

For quiche, I look for leftovers. Any chopped cooked vegetables will do. This quiche includes sauteed mushrooms, caramelized onions and zucchini flowers. Delicate yellow zucchini blossoms are readily available at the farmers market during the summer; farmers pick the male flowers (the ones that don't turn into zucchini) to keep the plants productive.

Most restaurants serve zucchini blossoms stuffed, battered and deep-fried, but I like to chop them and use them in zucchini flower quesadillas, pasta or scrambled eggs. In the quiche they have a very faint zucchini flavor with a tiny peppery bite. And they're gorgeous!

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Keto low carb mushroom quiche with zucchini blossoms

by Erika Kerekes August-8-2017

In this ketogenic quiche, a low carb crust made with almond flour cradles a rich savory custard dotted with mushrooms, caramelized onions and zucchini blossoms. Serve for breakfast, lunch or a light supper.

Ingredients

• 2 cups almond flour (fine)
• 1/3 cup grated parmesan cheese
• 7 eggs, divided
• 1/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper, divided
• 1/2 cup plus 2 Tablespoons olive oil, divided
• 2 cups mushrooms, sliced or chopped
• 1 cup onions, chopped
• 3/4 cup cheddar cheese, shredded
• 10 zucchini blossoms, stems removed, roughly chopped
• 1 cup heavy cream
• 1 teaspoon Dijon mustard

Instructions

Make the crust: Using a fork, mix together the almond flour, grated parmesan cheese, 1 egg, 1/8 teaspoon salt, 1/8 teaspoon pepper, and 1/2 cup olive oil in a large bowl. When the mixture comes together, turn it into a large pie plate or square baking dish, making sure the dough covers the bottom of the baking dish evenly and goes up the sides at least an inch. Set aside. Preheat the oven to 375 degrees F.Cook the vegetables: Put remaining 2 Tablespoons olive oil in a large skillet over medium-high heat. Add the mushrooms and onions and cook, stirring frequently, until the mushrooms have released all their liquid and both the mushrooms and onions are softened and starting to turn brown around the edges. Remove from the heat and let cool 5 minutes.Scatter the grated cheddar cheese over the bottom of the crust. Top with the cooked mushrooms and onions, then the chopped zucchini blossoms.In a bowl, whisk together the remaining 6 eggs, heavy cream, remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, and mustard until smooth. Pour the cream mixture over the vegetables.Place the baking dish on top of a baking sheet lined with foil (just in case anything bubbles over). Slide the baking sheet into the oven. Bake about 45 minutes, until the center is just set - you'll be able to tell when you shake the pan and the center no longer wiggles - and the quiche is starting to brown around the edges.Remove the quiche from the oven and let cool. Do not cut into the quiche until it has reached room temperature - you want the custard to set fully.Serve at room temperature for best flavor.

Details

Prep time: 20 mins Cook time: 45 mins Total time: 1 hour 5 mins Yield: 8-10 servings

Pork belly fries with Not Ketchup {paleo, keto, low carb}

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Pork belly fries. Three of my favorite words in the English language in one sentence.

This meaty snack is as good as it gets, perfect for a Paleo, Whole30 or low carb diet. And it couldn't be easier. Pork belly fries start with uncured pork belly, which my local Costco now carries. You have never seen teenage boys celebrate like mine did on the day they learned pork belly was readily available at Costco.

Then, you cut the pork belly into thin strips and pan-fry them over a low-ish heat in a heavy skillet. When they're golden brown and crisp, you drain them on a plate lined with paper towels, sprinkle with salt, and enjoy.

Not Ketchup Paleo fruit "ketchups," sweetened with real fruit and made without any added sugar, are the perfect dip for these pork belly fries. Use your favorite flavor! I prefer these pork belly fries with Blueberry White Pepper Not Ketchup, but Cherry Chipotle and Spiced Fig were also a hit with my family.

A lot of fat will render out of the pork belly during the cooking process. You should absolutely, positively strain and save it; refrigerated, I've kept it as long as a few months. It's great for pan-frying onions, browning pork chops or even scrambling eggs. The flavor you get from cooking in pork fat is unbelievably delicious.

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Pork belly fries with Not Ketchup {Paleo, keto, low carb}

by Erika Kerekes July-23-2017

Pan-fried nuggets of pork belly make a gloriously meaty, savory snack. Serve with Not Ketchup paleo BBQ sauce.

Ingredients

• 1 pound uncured pork belly
• Salt, to taste
• 1/2 cup Not Ketchup Paleo BBQ sauce, any flavor

Instructions

Slice the pork belly into thin batons, about 1 inch wide. Use a paper towel to blot them, making sure the pork belly pieces are dry.Put the pork belly pieces into a large, heavy skillet (do not preheat the skillet). Over a medium-low flame, cook the pork belly fries, turning frequently, until crisp and golden, about 15-20 minutes.Remove the pork belly fries to a plate lined with paper towels. Sprinkle with salt. Serve hot with Not Ketchup for dipping.

Details

Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Yield: 4 servings

Paleo chicken croquettes with Fruitchup paleo ketchup

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What do you do with leftover roast chicken or rotisserie chicken? I'll often turn it into chicken salad, but yesterday I wanted something different...and I was really in the mood for something I could dip into Fruitchup, the brand-new paleo ketchup I launched this week.

So I put my leftover cooked chicken into the food processor with an egg, some onion and a little mayonnaise, rolled little logs of the mixture in coconut flour, and fried them in avocado oil, for some absolutely perfect paleo chicken croquettes. They were great warm, excellent at room temperature, and delicious cold in the morning. And they were PERFECT with the Fruitchup, a bold ketchup that's sweetened with fruit (raisins and dates) instead of sugar or corn syrup.

I realize it's ironic that after three-plus years running a company called Not Ketchup, I am now making...ketchup. But my new Fruitchup has a lot in common with my Not Ketchup sauces. They're all paleo, low-carb, vegan, gluten free, and diabetic-friendly. And they're all made without any added sugar, sweetened only with real fruit.

There's enough sugar in the world. We could all stand to eat less of it. Fruitchup has zero added sugar, zero corn syrup, and about half the sugar per serving of regular ketchup. It's not sugar-free, because fruit has natural sugar, of course. But it's way better for you than the regular red stuff, which is mostly corn syrup and white sugar.

Check out my new Fruitchup paleo ketchup on my website, or buy Fruitchup on Amazon. And make these paleo chicken croquettes - they are fantabulous (as my late father would have said).

Paleo Chicken Croquettes

30 minutes | Makes about 12 2-inch croquettes

Ingredients

• 2 cups cooked chicken
• 1 egg
• 1/4 cup mayonnaise
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup pickles, capers, or sauerkraut (trust me on this)
• 1/2 cup coconut flour
• Oil, for frying
• Fruitchup paleo ketchup, for serving

Instructions

• Place the chicken, egg, mayonnaise, salt, pepper, and pickles (or whatever you're using) into a food processor. Process until relatively smooth. If the mixture seems too loose to form into small logs, refrigerate for 30 minutes to let it firm up.
• Put the coconut flour in a shallow bowl. Roll small logs or patties of the chicken mixture with your hands, then coat them in the coconut flour. You should end up with about a dozen 2-inch logs.
• Heat the oil in a shallow frying pan over medium-high heat. Fry the croquettes until golden brown on both sides. Drain briefly on a plate lined with paper towel.
• Serve immediately with Fruitchup paleo ketchup or your favorite dipping sauce.

Steakhouse-style blue cheese dressing

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One of the reasons I decided to try a low-carb diet when it was time to improve my health (although I hate that word, diet, so let's call it a low-carb style of eating) is that I cannot live without blue cheese dressing.

This is not hyperbole.

The first time I tasted blue cheese dressing on a salad I was nine. It was late winter. My parents had decided to drive the family out to the east end of Long Island for a seafood dinner, so maybe we were in Greenport, or Orient Point, or even Montauk.

I'm not sure what prompted me to order blue cheese dressing for my salad. But with my first bite, these words formed clearly in my pre-adolescent brain:

I can't live without this.

I don't ever recall a stronger reaction to a taste. Not before that day, and not since.

Ever since I committed to myself that I was going to get healthier, I have been packing raw vegetables in my lunchbox every day, along with a container of this homemade blue cheese dressing. I love to dip. Lettuce, cucumber, radishes, carrots, bell peppers, celery, kohlrabi, cherry tomatoes: They all taste better dunked in blue cheese dressing.

This easy recipe takes less than five minutes to put together. The key is to let it sit overnight. It's much, much better after a rest in the refrigerator.

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Homemade Blue Cheese Dressing

by Erika Kerekes July-7-2016

This steakhouse-style blue cheese dressing is packed with umami-rich chunks of pungent blue cheese. Let it rest in the refrigerator overnight for maximum flavor. This makes a very thick dressing - if you prefer a thinner consistency, add a little water or heavy cream.

Ingredients

• 1 pint (2 cups) sour cream
• 1 cup mayonnaise
• 2 Tablespoons fresh lemon juice (about half a lemon), or to taste
• a few dashes hot sauce, like Tabasco
• 1 Tablespoon Asian fish sauce (can substitute Worcestershire sauce)
• 1/2 teaspoon freshly ground black pepper, or more to taste
• 12 ounces blue cheese, crumbled

Instructions

In a medium-sized bowl, whisk together the sour cream, mayonnaise, lemon juice, hot sauce, fish sauce, and pepper. Add the crumbled blue cheese and stir to combine, mashing the cheese with the back of your spoon if the chunks are too big.Transfer to an airtight container. Refrigerate overnight before serving.

Details

Prep time: 5 mins Cook time: Total time: 5 mins Yield: 4 cups

Almond-crusted pesto chicken breasts [low carb]

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Because I've been trying to follow a low-carb diet for the past year, I have spent a lot of time with almond flour. Almonds and almond flour are a staple of the low-carb high fat (LCHF) way of eating.

I've used almond flour for baking. I've made pancakes and waffles out of it. And I've used it as "breading" for vegetables, fish and chicken. It doesn't act quite the same as breadcrumbs or flour, but it's a very good substitute.

Following any healthy eating plan requires advance preparation. On the weekends, I often cook a large batch of chicken so I have something to pack in my lunchbox every day before I head to work.

This week I made almond-crusted pesto chicken breasts. Sometimes I make my own basil pesto, but I was pressed for time and used store-bought pesto. Which is totally, completely fine in a dish like this.

I packed the almond-crusted pesto chicken in my lunchbox with some oven-roasted tomatoes. One day I ate them cold. Today I warmed them in the microwave. I think I prefer it warm, but it was pretty darn good cold. I'll be making this again soon.

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Almond-Crusted Pesto Chicken

by Erika Kerekes June-28-2016

Chicken breasts brushed with basil pesto, coated in almond flour and grated cheese, and oven-roasted. An easy low-carb dinner recipe.

Ingredients

• 1/2 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic salt
• 1/8 teaspoon freshly ground black pepper
• 1/2 cup basil pesto sauce
• 4 large chicken breast halves, boneless and skinless

Instructions

Preheat the oven to 375 degrees F. Spray a sheet pan or baking dish with nonstick cooking spray or brush it with olive oil.In a shallow bowl or on a plate, mix together the almond flour, grated cheese, garlic salt, and pepper. Put the basil pesto sauce in another bowl.Dip both sides of one chicken breast in the pesto sauce, then roll it in the almond flour mixture to coat. Place the almond-coated chicken on the baking sheet. Repeat with the remaining three chicken pieces.Bake the chicken about 50 minutes, until it is cooked through. Serve hot or at room temperature.

Details

Prep time: 5 mins Cook time: 50 mins Total time: 55 mins Yield: 4 servings