Keto Diet Recipe

Keto Caesar salad
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Ingredients
Dressing

½ cup mayonnaise
1 tbsp Dijon mustard
½ lemon, zest and juice
¼ cup (2⁄3 oz.) grated shredded Parmesan cheese
2 tbsp finely chopped filets of anchovies
1 garlic clove, pressed or finely chopped
salt and pepper
Salad

12 oz. chicken breasts, bone-in with skin
salt and pepper
1 tbsp olive oil
3 oz. bacon
7 oz. (41⁄3 cups) Romaine lettuce, chopped
½ cup (11⁄3 oz.) shredded Parmesan cheese
Instructions
Preheat the oven to 350°F (175°C).
Mix the ingredients for the dressing with a whisk or an immersion blender. Set aside in the refrigerator.
Place the chicken breasts in a greased baking dish.
Season the chicken with salt and pepper and drizzle olive oil or melted butter on top. Bake the chicken in the oven for about 20 minutes or until fully cooked through. You can also cook the chicken on the stove top if you prefer.
Fry the bacon until crisp. Place lettuce as a base on two plates. Top with sliced chicken and the crispy, crumbled bacon.
Finish with a generous dollop of dressing and a good grating of parmesan cheese..

Keto Cobb salad with ranch dressing
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Ingredients
Ranch dressing

3 tbsp mayonnaise
1 tbsp ranch seasoning
2 tbsp water
2 eggs
3 oz. bacon
½ lb cooked chicken breast, cut into smaller pieces
2 oz. blue cheese, crumbled
1 (7 oz.) avocado, sliced
1 (4 oz.) tomato, sliced
5 oz. (3 cups) Romaine lettuce, chopped
1 tbsp fresh chives, minced (optional)
salt and ground black pepper
Instructions
Start by preparing the dressing. Combine mayonnaise, ranch seasoning and water. Set aside.
Place the eggs in boiling water for 8–10 minutes. Cool in ice water for easier peeling. Roughly chop.
Fry the bacon in a hot, dry skillet over medium-high heat until crispy.
Arrange the lettuce on a platter or individual plates. Arrange the chicken, bacon, vegetables, eggs and blue cheese on top. Season with salt and pepper, especially the eggs.
Drizzle with dressing and top with finely chopped chives..

𓂀 𝕂𝕖𝕥𝕠 𝕔𝕙𝕚𝕔𝕜𝕖𝕟 𝕗𝕒𝕛𝕚𝕥𝕒 𝕓𝕠𝕨𝕝 𓂀.......
꧁𓊈𒆜🙏🅵🅾🅻🅻🅾🆆 🅼🅴 🆃🅾 🅶🅴🆃 🅳🅰🅸🅻🆈 🅺🅴🆃🅾 🆁🅴🅲🅸🅿🅴𒆜𓊉꧂.
Ingredients
8 oz. (5 cups) Romaine lettuce
5 oz. cherry tomatoes
1 (7 oz.) avocado
4 tbsp fresh cilantro
1 (4 oz.) yellow onion
1 (5 oz.) green bell pepper
2 lbs boneless chicken thighs
2 oz. butter
salt and ground black pepper
2 tbsp Tex-Mex seasoning
¾ cup (3 oz.) Mexican cheese or cheddar cheese, shredded
Instructions
Prepare the toppings. Tear the lettuce, chop tomatoes, dice avocados, and clean and chop the cilantro. Set aside.
Slice onion and pepper fairly thin.
On a separate cutting board, cut the chicken into thin strips.
Fry the chicken in butter in a large skillet over medium-high heat. Salt and pepper to taste. When the chicken is almost cooked through, add onion, pepper, and Tex-Mex seasoning.
Lower the heat and continue to fry while stirring for a couple of minutes until the chicken is thoroughly cooked and the vegetables have softened just a bit.
Place lettuce in a bowl and add the chicken mixture. Add shredded cheese, diced avocado, chopped tomatoes, and fresh cilantro.

𝕋𝕒𝕟𝕕𝕠𝕠𝕣𝕚 𝕤𝕒𝕝𝕞𝕠𝕟 𝕨𝕚𝕥𝕙 𝕔𝕦𝕔𝕦𝕞𝕓𝕖𝕣 𝕤𝕒𝕦𝕔𝕖.......
꧁𓊈𒆜🙏🅵🅾🅻🅻🅾🆆 🅼🅴 🆃🅾 🅶🅴🆃 🅳🅰🅸🅻🆈 🅺🅴🆃🅾 🆁🅴🅲🅸🅿🅴𒆜𓊉꧂
Ingredients
Salmon

1½ lbs salmon, boneless fillets, portioned
2 tbsp tandoori seasoning
½ tsp salt
2 tbsp olive oil or melted coconut oil
Cucumber sauce

2 garlic cloves, minced
½ lime, juice only
½ (51⁄3 oz.) cucumber, shredded
¾ cup (4¾ oz.) Greek yogurt (4% fat)
½ tsp salt
Crispy salad

1 (5 oz.) yellow bell pepper, sliced
3 (1½ oz.) scallions, finely chopped
2 (14 oz.) avocados, cubed
5 oz. (3 cups) Romaine lettuce, chopped
½ lime, juice only
Instructions
Heat the oven to 350°F (175°C).
Place the salmon in a baking dish. Mix the tandoori seasoning and salt with the oil in a small bowl and brush it over the salmon. Bake in the oven for 15–20 minutes or until the salmon flakes easily with a fork.
Mix the garlic, lime juice, shredded cucumber (squeeze out some of the water from the cucumber if you want a thicker sauce), and yogurt in a bowl. Taste for seasoning and add salt if needed.
For the salad, chop the vegetables. Combine with lettuce in a serving bowl. Drizzle with lime juice.
Serve the salmon with the salad and top with cucumber sauce..

𝓒𝓱𝓸𝓹𝓹𝓮𝓭 𝓢𝓪𝓵𝓪𝓭 𝔀𝓲𝓽𝓱 𝓣𝓸𝓶𝓪𝓽𝓸𝓮𝓼, 𝓒𝓾𝓬𝓾𝓶𝓫𝓮𝓻, 𝓡𝓮𝓭 𝓞𝓷𝓲𝓸𝓷 & 𝓚𝓪𝓵𝓪𝓶𝓪𝓽𝓪 𝓞𝓵𝓲𝓿𝓮𝓼.
𓂀 .𝔽𝕠𝕝𝕝𝕠𝕨 𝕞𝕖 𝕥𝕠 𝕘𝕖𝕥 𝕕𝕒𝕚𝕝𝕪 𝕜𝕖𝕥𝕠 𝕣𝕖𝕔𝕚𝕡𝕖 𓂀.
Ingredients
2 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon ground pepper
1 medium English cucumber, diced
1 pound ripe tomatoes, diced
⅓ cup diced red onion
⅓ cup sliced Kalamata olives
¼ cup chopped fresh parsley
Feta cheese (optional)
Directions
Whisk oil, vinegar, mustard, salt and pepper in a large bowl. Add cucumber, tomatoes, onion, olives and parsley and toss to coat. Serve sprinkled with feta, if desired.

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Integration

½ cup mayonnais

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1 tbsp Dijon mustard

½ lemon, zest and juice

¼ cup (2⁄3 oz.) grated shredded Parmesan cheese

2 tbsp finely chopped filets of anchovies

1 garlic clove, pressed or finely chopped

salt and pepper

Salad

12 oz. chicken breasts, bone-in with skin

salt and pepper

1 tbsp olive oil

3 oz. bacon

7 oz. (41⁄3 cups) Romaine lettuce, chopped

½ cup (11⁄3 oz.) shredded Parmesan cheese

Instructions

Preheat the oven to 350°F (175°C).

Mix the ingredients for the dressing with a whisk or an immersion blender. Set aside in the refrigerator.

Place the chicken breasts in a greased baking dish.

Season the chicken with salt and pepper and drizzle olive oil or melted butter on top. Bake the chicken in the oven for about 20 minutes or until fully cooked through. You can also cook the chicken on the stove top if you prefer.

Fry the bacon until crisp. Place lettuce as a base on two plates. Top with sliced chicken and the crispy, crumbled bacon.

Finish with a generous dollop of dressing and a good grating of parmesan cheese.
✨

Healthy Breakfast 🥗
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Ingredients
1 cup fresh baby spinach
2 cups fresh mixed greens
2 slices cooked and crumbled bacon
1 hard boiled egg Sliced in half
1/4 cup sliced strawberries
1 tablespoon pomegranate seeds
1 tablespoon chopped almonds
1 tablespoon crumbled feta cheese
Italian Dressing
Instructions
Combine all of the ingredients in a large bowl.
Drizzle with Dreamy Italian dressing.
✨

Bacon & avocado frittata

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Integration
8 rashers smoked streaky bacon
3 tbsp olive oil
6 eggs, beaten
1 large avocado, halved, stoned, peeled and cut into chunky slices
1 small red chilli, finely chopped
1 heaped tsp Dijon mustard
2 tsp red wine vinegar
200g bag mixed salad leaves (we used watercress, rocket & spinach)
12 baby plum tomatoes, halved
Method
STEP 1
Heat a 24cm non-stick ovenproof pan and fry the bacon rashers in batches on a high heat until cooked through and crisp. Chop 4 roughly and break the other 4 into large pieces. Set aside on kitchen paper and clean the pan.
STEP 2
Heat the grill to high. Warm 1 tbsp oil in the pan. Season the eggs, add the chopped bacon and pour into the pan. Cook on a low heat for around 8 mins or until almost set. Arrange the avocado slices and bacon shards on top. Grill briefly for about 4 mins until set.
STEP 3
Mix the remaining oil, the chilli, mustard, vinegar and seasoning in a large bowl. Toss in the salad leaves and tomatoes. Serve alongside the frittata, cut into wedges.
✨

INGREDIENTS
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1/2 cup Caesar salad dressing
1 lb Shrimp (peeled, deveined, and patted dry)
1 tbsp Cajun seasoning
2 tbsp Olive oil
1 head Romaine lettuce (chopped; ~8 cups)
2 cups Roma tomatoes (diced)
6 tbsp Parmesan cheese (shaved or shredded; omit for dairy-free)
INSTRUCTIONS
Make the Caesar dressing according to the instructions here. Set aside.
In a large bowl, toss the shrimp with the Cajun seasoning to coat evenly.
Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer. Sear for 1 minute, until they begin to brown. Flip and sear another 1–2 minutes, until cooked through.
In a large bowl, toss the chopped romaine with the dressing, tomatoes, and parmesan. Divide among plates or bowls. Top each serving with Cajun shrimp.
✨

INGREDIENTS

Keto recipe idea
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INGREDIENTS
Keto recipe idea

5 cups Romaine lettuce (chopped)
5 cups Watercress (chopped)
8 slices Cooked bacon (cut into small pieces or crumbled)
12 oz Cooked chicken breast (cut into cubes or shredded)
2 cups Grape tomatoes (halved)
2 medium Avocados
4 large Hard boiled eggs (diced or sliced)
1/2 cup Roquefort cheese (crumbled)
2 tbsp Chives (finely chopped)
1/2 cup Ranch dressing
Sea salt (to taste)
Black pepper (to taste)
INSTRUCTIONS
If you don’t have pre-cooked chicken, eggs, and bacon, cook baked chicken breast here, easy peel boiled eggs here, and crispy baked bacon here. Shred or dice the chicken, slice the eggs, and crumble the bacon.
In a large bowl or on a serving platter, combine all ingredients except dressing, salt and pepper.
Add dressing and toss to combine.
Season to taste with salt and pepper.
Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories428

Fat33.5g

Protein24.7g

Total Carbs8.4g

Net Carbs3.8g

Fiber4.6g

Sugar 2.1g

💥Simple keto breakfast with fried eggs and Veggies

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Ingredients
2 large eggs
1 tbsp butter
salt and pepper
½ (3½ oz.) avocado, scooped out and cut into wedges
1 (4 oz.) tomato, sliced
½ cup (½ oz.) baby spinach
1 cup coffee
1 tbsp heavy whipping cream
Instructions
Heat butter in a frying pan over medium heat.
Crack your eggs straight into the pan. For eggs sunny side up — leave the eggs to fry on one side. For eggs cooked over easy — flip the eggs over after a few minutes and cook for another minute. For harder yolks, just leave cooking for a few more minutes. Season with salt and pepper.
Serve with baby spinach, tomato, avocado, and a cup of freshly brewed black coffee or a cup of tea with cream.

💥Burrata Salad 🙏 Follow me to get daily Keto recipes ideas

🔥Ingredients
3 lb.
heirloom or beefsteak tomatoes (about 4 large), sliced into 1/2" rounds
shallot, finely chopped
Flaky sea salt
Freshly ground black pepper
2 tbsp.
extra-virgin olive oil
2 tbsp.
red wine vinegar
1/3 c.
panko bread crumbs
(4-oz.) balls burrata, drained and room temperature
1 tbsp.
chopped fresh basil
1 tbsp.
sliced fresh chives
Crusty bread, for serving
Directions
SAVE TO MY RECIPES

Step 1On a rimmed baking sheet, toss tomatoes and shallot; season with 1 teaspoon salt and 1 teaspoon pepper. Drizzle oil and vinegar over. Let sit until tomatoes have released their liquid and shallots are softened, about 30 minutes.
Step 2In a small skillet over low heat, toast panko, stirring occasionally, until golden brown, about 2 minutes. Transfer to a small bowl.
Step 3Layer tomatoes on a large platter. Spoon shallot and juices over top. Sprinkle with panko. Arrange burrata in center of tomatoes and crack open with your hands. Sprinkle with basil, chives, salt, and pepper. Serve with bread alongside.

🔥Keto Strawberry Cream pie

Preparation

Crust:
1 tablespoon butter
1 cup almond flour
1/4 cup stevia/erythritol blend
1/4 teaspoon baking soda
1/4 teaspoon salt, to taste
1 teaspoon vanilla extract
1/4 cup butter, diced
Strawberry Cream:
10 ounce strawberries, frozen + no sugar added
1 tablespoon lemon juice
1/4 cup water
1 1/4 teaspoon unflavored gelatin
1/3 cup stevia/erythritol blend
1 cup heavy whipping cream
The Ex*****on

Gather and prepare all ingredients. Defrost the strawberries.
Preheat the oven to 375F and grease a pie or tart pan with butter.
Combine the almond flour, stevia/erythritol blend, baking soda, and salt into a food processor. Pulse it a few times to mix it all together.
Add the butter and vanilla extract. Pulse this until you get a dough mixture.
Put the dough in the greased pan and form it to the sides. Poke the bottom with a fork.
Place in the oven for 8–10 minutes and allow to cool completely before adding the strawberry cream.
Add water to a pan then sprinkle in the unflavored gelatin and let sit for 3–5 minutes. This is called blooming and an important step in order for the gelatin to be smooth.
Place the frozen but defrosted strawberries into a blender along with the lemon juice. Blend this until smooth. Leave this mixture in the blender and set aside.
Once the gelatin is done blooming, add the stevia/erythritol blend to the pan. Heat on low and stir constantly until everything is mixed well.
Have the blender on at its lowest setting and pour the heated mixture into the blender in the small opening on the blender.
Transfer this to a mixing bowl and refrigerate for a few minutes.
In a mixing bowl, whip the heavy whipping cream until stiff peaks form.
Pour the whipping cream mixture into the strawberry mixture.
Stir together until everything is well combined.
Pour this mixture on top of the cooled pie crust.
Cover the pie and let it sit in the refrigerator for 5 hours before enjoying.
Notes

This makes a total of 12 servings of Keto Strawberry Cream Pie. Each serving comes out to be 175 calories, 16.7g fat, 2.8g net carbs, and 3g protein.

The Best Low-Carb Schnitzel
4 steaks of turkey breasts or chicken breasts (600 g/ 1.3 lb)
Optional: 1 cup pickle juice to marinate (240 ml/ 8 fl oz)
1/2 tsp sea salt
1/4 tsp black pepper
2 tbsp coconut flour (16 g/ 0.5 oz)
1 cup almond flour (100 g/ 3.5 oz)
1/2 cup grated parmesan cheese (45 g/ 1.6 oz)
1 large eggs
1 tbsp heavy whipping cream (15 ml)
2 tbsp ghee or avocado oil (30 ml)
Instructions

To make the schnitzel, use a mallet to pound each slice to a thickness to no more than 1/4-inch (1/2 cm).
Season the turkey (or chicken) slices with salt and pepper. Optionally, you can marinate the slices in about a cup (240 ml) of pickle juice for 2 hours to add more flavor to the meat.
If using marinated turkey, remove from the pickle juice and pat dry with a paper towel.
Sprinkle coconut flour in a plate. Add the slices and coat in the flour from both sides.
Place almond flour and grated parmesan in another plate and mix to combine. In a third plate whisk the egg with heavy whipping cream and a pinch of salt.
Dip the coated slices, one at a time, first in the egg. Lift with a fork and let it drip to remove excess egg.
Transfer to the plate with almond flour and parmesan. Use a spoon to sprinkle on top and then use a fork to turn on the other side and sprinkle to coat again.
Heat a large pan greased with a tablespoon of ghee (or avocado oil). Once the oil is hot, add the slices. (You can test that by sprinkling a little breading. If it bubbles it’s ready!)
Cook in a single layer on medium for 3 to 4 minutes on each side, until golden brown. Grease with the remaining ghee before cooking the remaining slices.
Remove from the pan and place in a plate lined with paper towel to remove excess grease.
Serve hot with lemon wedges, gherkins (pickles) and any salads like this simple lettuce salad, or with roasted vegetables or cauliflower mash. Schnitzels can be enjoyed hot or cold and can be stored for up to 4 days in the fridge.

🥑 Masala frittata with avocado salsa
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🔥Ingredients
2 tbsp olive oil
3 onions, 2½ thinly sliced, ½ finely chopped
1 tbsp Madras curry paste
500g cherry tomatoes, halved
1 red chilli, deseeded and finely chopped
small pack coriander, roughly chopped
8 large eggs, beaten
1 avocado, stoned, peeled and cubed
juice 1 lemon
Method
STEP 1
Heat the oil in a medium non-stick, ovenproof frying pan. Tip in the sliced onions and cook over a medium heat for about 10 mins until soft and golden. Add the Madras paste and fry for 1 min more, then tip in half the tomatoes and half the chilli. Cook until the mixture is thick and the tomatoes have all burst.
STEP 2
Heat the grill to high. Add half the coriander to the eggs and season, then pour over the spicy onion mixture. Stir gently once or twice, then cook over a low heat for 8–10 mins until almost set. Transfer to the grill for 3–5 mins until set.
STEP 3
To make the salsa, mix the avocado, remaining chilli and tomatoes, chopped onion, remaining coriander and the lemon juice together, then season and serve with the frittata.

Scrambled eggs with basil, spinach & Tomato

Ingredients
1 tbsp olive oil, plus 1 tsp
3 tomatoes, halved
4 large eggs
4 tbsp natural bio yogurt
⅓ small pack basil, chopped
175g baby spinach, dried well (if it needs washing)

Method
STEP 1
Heat 1 tsp oil in a large non-stick frying pan, add the tomatoes and cook, cut-side down, over a medium heat. While they are cooking, beat the eggs in a jug with the yogurt, 2 tbsp water, plenty of black pepper and the basil.
STEP 2
Transfer the tomatoes to serving plates. Add the spinach to the pan and wilt, stirring a few times while you cook the eggs.
STEP 3
Heat the rest of the oil in a non-stick pan over a medium heat, pour in the egg mixture and stir every now and then until scrambled and just set. Spoon the spinach onto the plates and top with the scrambled
eggs.

🔥Scrambled eggs with basil, spinach & tomatoes

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Ingredients
1 tbsp olive oil, plus 1 tsp
3 tomatoes, halved
4 large eggs
4 tbsp natural bio yogurt
⅓ small pack basil, chopped
175g baby spinach, dried well (if it needs washing)
Method
STEP 1
Heat 1 tsp oil in a large non-stick frying pan, add the tomatoes and cook, cut-side down, over a medium heat. While they are cooking, beat the eggs in a jug with the yogurt, 2 tbsp water, plenty of black pepper and the basil.
STEP 2
Transfer the tomatoes to serving plates. Add the spinach to the pan and wilt, stirring a few times while you cook the eggs.
STEP 3
Heat the rest of the oil in a non-stick pan over a medium heat, pour in the egg mixture and stir every now and then until scrambled and just set. Spoon the spinach onto the plates and top with the scrambled eggs.

🥑Keto Mediterranean Breakfast Bowl

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🔥
The Preparation

6 ounce cucumber
1/2 medium red bell pepper
1 medium fresh tomato
6 ounce feta cheese
1/4 cup walnuts
1 tablespoon olive oil
1 teaspoon fresh oregano
1/2 cup black olives
The Ex*****on

Measure out and prepare all of the ingredients.
On a cutting board, slice the cucumbers and the red bell pepper. Arrange the cucumbers, red bell pepper, and feta cheese.
Slice the tomato. Arrange the tomato, olives, and walnuts. Drizzle with olive oil and garnish with oregano.
Enjoy!
Notes

This makes a total of 2 servings of Keto Mediterranean Breakfast Bowl. Each serving comes out to be 443 calories, 37.3g fat, 11.1g net carbs, and 15.8g protein.

🔥Keto Middle Eastern Skewers with Cauliflower Rice
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🔥The Preparation

Chicken Marinade:
1/4 cup olive oil
3 teaspoon fresh garlic, mined
1 medium lemon, juice + zest
Salt and pepper to taste
1 teaspoon turmeric powder
3/4 medium yellow onion, wedges
28 ounce boneless, skinless chicken thighs
Sauce:
3/4 cup full-fat plain greek yogurt
4 ounce cucumber
2 teaspoon fresh garlic, minced
Salt and pepper to taste
Cauliflower Rice:
2 tablespoon coconut oil
16 ounce cauliflower, riced
3/4 cup water
1 teaspoon turmeric powder
1 teaspoon zaatar
Garnish & Tomato Skewers:
8 ounce fresh tomatoes
2 tablespoon fresh parsley, chopped
1 medium lemon, slices
The Ex*****on

Measure out and prepare all the ingredients.
In a bowl, mix together the marinade ingredients: olive oil, lemon juice and zest, minced garlic, salt and pepper, and turmeric.
In another bowl, lay out the chicken and onion wedges. Completely cover them in the marinade. Cover and let sit in the refrigerator for a minimum of 10 minutes and a maximum of overnight.
In a bowl, mix together the ingredients for the sauce: greek yogurt, chopped cucumbers, and minced garlic. Season with salt and pepper to taste.
Prepare the skewers by sliding on the chicken pieces and alternating with the onion wedges. Put all of the tomatoes on one skewer.
In a frying pan over medium heat, add the coconut oil, cauliflower rice, water, turmeric powder, and zaatar. Keep on medium heat for about 5–10 minutes until the water has evaporated.
Preheat the grill on medium heat. Grease the grill with a little bit of oil. Cook for 15–20 minutes, turning about every 5 minutes.
Serve the skewers with the turmeric cauliflower rice and garlic sauce. Serve with lemon slices and chopped parsley. Enjoy!
Notes

This makes a total of 4 servings of Keto Middle Eastern Skewers with Cauliflower Rice. Each serving comes out to be 577 calories, 41.1g fat, 11.9g net carbs, and 41.4g protein.

🔥Keto Smoked Salmon Filled Avocados

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🔥The Preparation

1 medium avocado
3 ounces smoked salmon
4 tablespoons sour cream
Salt and pepper, to taste
1 tablespoon lemon juice
The Ex*****on

Cut the avocado(s) in half and discard the pit.
Place equal amounts of sour cream in the hollow parts of the avocado. Add smoked salmon on top.
Season with salt and pepper, then squeeze lemon juice over the top.
Notes

This makes a total of 1 serving of Keto Smoked Salmon Filled Avocados. Each serving comes out to be 517 Calories, 42.6g Fats, 6.7g Net Carbs, and 20.6g Protein.
✨

🥑Keto Salmon

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The Preparation

4 ounce smoked salmon
3 ounce cream cheese, softened
1 tablespoon fresh chives
1 teaspoon capers
2 teaspoon red onion, finely chopped
1/2 teaspoon lemon zest
The Ex*****on

Measure out and prepare all of the ingredients.
Put the cream cheese into a bowl and stir with a fork to be sure it is smooth.
Chop the fresh chives and capers. Mix in the chopped chives, capers, and sliced red onion together with the cream cheese. Stir to combine well.
Dollop some of the cream cheese onto the salmon pieces and smooth out. Carefully, roll the salmon.
Serve and enjoy!
Notes

This makes a total of 1 serving of Keto Salmon Rollups. Each serving comes out to be 429 calories, 34g fat, 4.2g net carbs, and 26.2g protein.
✨

Asado Chicken with Spinach

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The Preparation

16 ounce boneless, skinless chicken thighs
1/4 cup chicken broth
1/4 cup lemon juice, plus more
1/4 cup olive oil
1 tablespoon smoked paprika
2 teaspoon cumin
2 teaspoon oregano
1/2 teaspoon onion powder
4 teaspoon fresh garlic, minced + divided
6 cup spinach
1/2 teaspoon crushed red pepper flakes
Salt and pepper to taste
The Ex*****on

Measure out and prepare all the ingredients.
In a bowl, mix together the chicken stock, lemon juice, olive oil, smoked paprika, cumin, oregano, onion powder, and half of the minced garlic.
Add the chicken thighs into the bowl with this marinade. Make sure all of the chicken gets coated with this mixture. Cover the bowl and let this sit in the refrigerator for at least 30 minutes.
While the chicken is soaking up the marinade, add olive oil to to a frying pan over medium heat. Add in the other half of the minced garlic and the spinach. Sautee for 2–4 minutes. Season with salt and pepper and crushed red pepper flakes. Set this aside when done.
In the same frying pan, add olive oil and cook up the marinated chicken thighs over medium heat. Save the extra marinade! Cook for about 10–12 minutes or until internal temperature reaches 165F.
Over low heat, cook the extra marinade in the same frying pan for about 2–3 minutes.
Notes

This makes a total of 4 servings of Keto Asado Chicken with Spinach. Each serving comes out to be 312 calories, 24.3g fat, 3.4g net carbs, and 21.5g protein.