Yields: 2 servingsPrep time: 10 minutesCook time: 6 to 7 hours in low flame or 3 to 4 hours on high flame Nutrition Value per servingCalories: 274 netFat: 16.7 g netProtein: 26.9 g netCarbs: 3.4 g net Ingredients 1 pound of chicken breast 3/8 cup chicken broth 1-1/2 tablespoons lemon juice 1/ 2 lemon, sliced 1 tablespoon garlic, minced 1/2 teaspoon basil 1/4 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon garlic powder 1/4 teaspoon oregano 4 tablespoon melted butter Steps Mix all spices and melted butter in a bowl, and thoroughly coat the chicken breast with it. Heat butter in a pan and cook coated chicken breast for about 7 to 10 minutes from each side. Now put the chicken breast in a slow cooker, and place lemon slices on top of it. Then, add the chicken broth in the slow cooker, and let it cook for 6 to 7 hours on low flame.
Yields: 3 servingsPrep time: 5 minutesCook time: 6 hours Nutrition Value per serving:Calories: 249.9 netFat: 3 g netProtein: 38.7 g netNet carbs: 9.7 g net Ingredients 7 tablespoons full-fat Greek yoghurt 2 tablespoons heavy cream or coconut milk ½ cup chicken stock ¼ tablespoon cayenne pepper ¼ tablespoon paprika ½ teaspoon salt ½ tablespoon Dijon mustard 2 cloves garlic, minced 1 Ib. chicken hearts, cut into thirds ½ Ib. whole mushrooms, sliced ½ onion, thinly sliced Directions Put onions and mushrooms on the bottom of the slow cooker, then put the chicken on it. Then, add spices, garlic and mustard in it along with the chicken broth. Cover the pot and let it cook for 6 hours. Remove from the heat and let it rest for 4 to 5 minutes, then pour yoghurt and cream. Serve.
Yields 3 servingsPrep time: 5 minutesCook time: 10 minutes Nutrition Value per serving:Calories: 359 netFat: 23.6 g netCarbs: 1.2 g netProtein: 30.4 g net Ingredients 2 tablespoons double cream 1 egg 2-ounces pork rinds, crushed 2 ounces Romano cheese, grated Sea salt and ground black pepper, to taste 1 teaspoon cayenne pepper 1 teaspoon dried parsley 1 garlic clove, halved 1/2-pound chicken fillets 2 tablespoons olive oil 1 large-sized Roma tomato, pureed Bread crumbs Directions Whisk together cream and egg in a small bowl. Mix the crushed pork rinds, Romano cheese, black pepper, salt, cayenne pepper, and dried parsley in another bowl. Rub the garlic cloves on the chicken from all over. Then, dip the chicken fillets in the egg mixture, then, coat the chicken with bread crumbs from all sides. Warm the olive oil along with ghee in a pan over normal heat. When thoroughly hot, cook chicken fillets for 2 to 4 minutes from each side. Take out the cooked chicken fillets on a pre-greased baking pan. Top with the pureed tomato, and bake for about 2 to 3 minutes until thoroughly warmed. Serve hot.
Yields: 4 servingsPrep time: 15 minutesCook time: 45 minutes Nutrition Value per serving:Calories: 639 netFats: 48 g netCarbs: 2 g netProteins: 60 g net Ingredients 1 cup coconut oil or bacon fat, for frying 2 large eggs 1½ cups grated Parmesan cheese (or pork dust if dairy-free) ¼ teaspoon ground black pepper 1 pound boneless, skinless chicken thighs 3 cups shredded zucchini Fine sea salt 1 cup powdered Parmesan cheese (or pork dust if dairy-free) 2 tablespoons unsalted butter (or coconut oil if dairy-free), softened 2 large eggs, beaten ½ cup Hollandaise, for serving 1 cup bacon fat, beef tallow, duck fat, or lard (or unsalted butter or ghee if not dairy-sensitive) 4 large egg yolks ½ cup lemon juice ½ teaspoon fine sea salt ¼ teaspoon ground black pepper Directions Slice the chicken thighs into small pieces. Beat an egg in a bowl, set aside. In another bowl, mix an egg with grated parmesan and pepper. Evenly coat each chicken pieces first in egg then in egg and cheese mixture. Heat one cup of coconut oil in a skillet, and fry the chicken pieces until it turns golden from all sides. Take out in a plate and set aside.…
Servings2 Prep time: 1 hour.Cook time: 20 minutesNutritional value per servingCalories: 620 netProtein: 48 g netFat: 46 g netCarbs: 1 g netIngredients 6 Chicken Wings, 6 Drumettes, and 6 Wingettes 2 tablespoons of Butter 1/2 cup of Hot Sauce Paprika Garlic Powder Pepper and Salt to taste Cayenne (optional) Direcetions Slice each chicken into wings and drums and remove the tips. Marinate the chicken with hot sauce and all spices. Keep it in the refrigerator for 1 hour for margination. Set broiler on high and put oven rack 6 inches below from the broiler. Line the baking tray with aluminum paper. Place wings on it, ensuring enough space in between them, so that heat can reach each chicken piece evenly from all sides. Then, cook for 8 minutes under the broiler until the wings turn golden brown. Melt butter in the microwave and pour half of it on the chicken. Add rest to the hot sauce. Add cayenne, if you like spicy. Turn the chicken and broil from the other side for 8 minutes more. When chicken turned brown from all sides, take it off the heat. Pour the rest of the butter and hot sauce mixture on it and coat evenly. Serve hot.
Servings: 2 Preparation time: 5 minutes Cooking Time: 45 minutes Nutrition Values: Calories: 440 Carbohydrate: 5g Protein: 30g Fat: 33g Sugar: 3g Sodium: 524mg Ingredients 2 chicken breasts, boneless, skinless Salt and pepper as needed 2 teaspoons unsalted butter 4 cups lettuce large tomato, sliced oz fresh mozzarella, sliced tablespoons red onion, diced Fresh basil leaves 1 tablespoon extra-virgin olive oil 2 lemon wedges for serving Directions: Fill the sous vide container with water and set the temperature to 146F. Sprinkle the chicken with pepper and salt in a bowl and transfer the chicken to a zip lock bag. Seal the bag using a vacuum sealer and immerse the bag into the preheated water bath. Cook for 46 minutes. Remove the bag from the water bath and drain the cooking liquid. Get a frying pan placed over medium to high heat. Put the butter into the pan and melt. Transfer the chicken breast to the melted butter and sear until golden brown. Transfer into a serving platter. Divide and distribute the lettuce onto the breast. Top with red onion, basil, mozzarella and tomato. Serve and enjoy with lemon wedges.
Yields 4 servingsPrep time: 5 minutesCook time: 30 minutes Nutrition Value per serving:Calories: 360 netFat: 5.9 g netProtein: 2.7 g netNet carbs: 0.7 g net Ingredients 1/2-pound chicken mince 1/2 cup Parmesan cheese, freshly grated 1/2 cup Mozzarella cheese, grated Salt and ground black pepper, to taste 1 bell pepper, sliced 2 slices Canadian bacon, chopped 1 tomato, chopped 1 teaspoon oregano 1/2 teaspoon basil Directions Mix the chicken mince, cheese, salt, and black pepper together in a mixing bowl. Spread the cheese-chicken mixture on a lined baking pan and press it evenly. Bake it in a preheated oven, at 390 degrees °F for 20 minutes. Then top it with bell pepper, bacon, tomato, oregano, and basil. Bake it for 10 minutes more and serve hot.
Yields: 6 servings Prep time: 10 minutesCook time: 5 hours Nutrition Value per serving:Net Carbs: 5.5 g netFat: 19.4 g netProtein: 37 g netCarbohydrates: 20.6 g net Ingredients 4 tablespoons unsalted butter 2 onions, diced 2 pounds boneless, skinless chicken breasts A 2-inch piece of ginger, cut into 1/2-inch pieces 4 garlic cloves ½ cup sliced almonds 1 cup plain yoghurt 2 teaspoons graham spice 1 teaspoon salt 1 can diced tomatoes, drained ¼ cup heavy cream Directions Cut the chicken breasts into small pieces. Melt butter in a pan, add onions and sauté until brown. Add ginger, garlic, yoghurt, almonds, graham spices and salt in the food processor, blend until smooth. Then, add tomatoes and mix again. Gently put the chicken on the bottom of the slow cooker. Pour the blended mixture on top of the chicken, and cook for 4 to 5 hours on low flame. When done, serve it with cooked rice.
Yields 4 servingsPrep time: 5 minutesCook time: 35 minutes Nutrition Value per servingCalories: 209 netFat: 12.2 g netProtein: 0.1 g netCarbs: 0.4 g net Ingredients 1-pound chicken drumettes 1 tablespoon olive oil 2 tablespoons butter, melted 1 garlic cloves, sliced Fresh juice of 1/2 lemon 2 tablespoons white wine Salt and ground black pepper, to taste 1 tablespoon fresh scallions, chopped Directions Preheat the oven to 440 degrees °F. Place the chicken in the pre-lined baking pan. Then, sprinkle olive oil and melted butter. Then, add garlic, lemon, wine, salt, and black pepper. Bake for about 35 minutes. Take out and garnish with fresh scallions. Serve hot.
Yields: 4 servingsPrep time: 10 minutesCook time: 30 minutes Nutrition Value per servingCalories: 427.5 netFat: 13.6 g netProtein: 36.0 g netNet Carbohydrates: 3.5 g net Ingredients 1 Ib. chicken breasts 1 teaspoon salt 1 teaspoon black pepper 1 cup cream cheese 1 tablespoon fresh thyme ¼ cup fresh basil 2 cloves garlic, crushed and minced 1 cup smoked ham, diced 1 tablespoon olive oil Directions Line the baking pan with aluminium foil, and preheat the oven to 350 degrees °F. Take each chicken breast and slice along one side, about two-thirds of the way in to create a space to stuff the chicken. Sprinkle salt and pepper on the chicken to season it. Combine cream cheese, thyme, basil, garlic and ham in a medium bowl, mix well. Fill each chicken with stuffing in equal amounts and tie all around with the cooking twine. Heat olive oil in a pan over medium heat, add chicken and cook for 2 to 3 minutes from each side, or until the chicken is lightly browned. Take out the chicken on the prepared baking dish and place in the oven. Bake for almost 20 minutes, or until the chicken is thoroughly cooked.