Paprika Chicken & Spinach with White Wine Butter Thyme Sauce

Paprika Chicken & Spinach with White Wine Butter Thyme Sauce
Source: http://www.thekitchenpaper.com/paprika-chicken-spinach-white-wine-butter-thyme-sauce/

Yield: 2 servings

2 large chicken breasts
1 tsp paprika
salt & pepper
5 Tbsp butter
1/4 cup fresh thyme leaves
3 large garlic cloves, minced
1 cup dry white wine
2 handfuls spinach (chopped if they're huge pieces)

Season the chicken breasts with the paprika, rubbing it evenly over both sides. Also season with salt and pepper — about ¼ tsp each.

Melt 1 Tbsp butter in a large skillet over medium-high heat, and add the chicken breasts. Cook on the first side for three minutes (or until crisping and golden), flip, and turn the heat down to medium, or slightly less. Let cook for another three minutes before adding the remaining butter, thyme and garlic.

Cook, stirring the thyme and garlic around, for about 2 minutes before adding the wine.

Bring the wine to a gentle simmer and let cook for 20 minutes. It will reduce, so add more if necessary.

Add the spinach, and let wilt fully. Season with salt and pepper, make sure the chicken is done.

Servings	Calories	Fat	Carbs	Fiber	Protein
2	784	37	5	1	73

 

Amount	Measure	Ingredient	Class
2	each	chicken, breast, b/s	meat
1	tsp	paprika	spices
5	Tbsp	butter	dairy
1/4	cup	thyme, fresh	produce
3	cloves	garlic, large	produce
1	cup	wine, white, dry	liquor
1	pkg	spinach	produce

Easy Chicken and Spinach

Easy Chicken and Spinach
Adapted from: http://paleoonabudget.com/2012/06/29/easy-chicken-spinach/

2.5lb chicken, cut into bite-sized pieces
1/2 cup onion, chopped
1/2 pack of mushrooms
1/2 bag of frozen spinach
1 lemon
4 Tbsp butter
basil {dried or fresh}, to taste
garlic powder, to taste
salt & pepper, to taste

In a big skillet add in some butter {don’t be stingy} and then add in your chopped up onion and your mushrooms.

Let get all friendly with the butter, then add in your diced chicken, let it cook. When you’re chicken is cooked almost all the way through, add in your basil, salt, pepper, and garlic powder to taste. Then dump in your spinach.

While it’s cooking, add in a wee bit more butter {or a tbsp or so if you’re me} and squeeze the juice of one lemon over. When your chicken is cooked through and your spinach is heated it’s done!

Servings	Calories	Fat	Carbs	Fiber	Protein
4	425	14	4	1	67

 

Amount	Measure	Ingredient	Class
2.5	lb	chicken, breast, b/s	meat
1/2	cup	onion	produce
1/2	pkg	mushrooms	produce
1/2	pkg	spinach	frozen
1	each	lemon	produce
4	Tbsp	butter	dairy
1/2	tsp	basil, dry	spices
1/2	tsp	garlic powder	spices

Crockpot Chicken Cacciatore

Crockpot Chicken Cacciatore
Source: http://www.genaw.com/lowcarb/crockpot_chicken_cacciatore.html

Yield: 6 servings

6 chicken thighs, skin removed
1 cup spaghetti sauce
1 green pepper, chopped, about 4 ounces
1/2 pound mushrooms, sliced
1 small onion, diced, 2 1/2 ounces
2 tablespoons garlic
Salt and pepper, to taste

Put the chicken in a crockpot. Season with salt and pepper; top with the remaining ingredients. Season with more salt and pepper. Cook on LOW 7-8 hours. Serve the peppers and mushrooms over the chicken.

Freezing not recommended

Everyone liked this and it was very easy to make. I used thighs, but will try it with boneless breasts sometime. I took the meat off the bones before serving. Since you don't really have to eat the saucy liquid, I suspect that the carb count wouldn't be so high if you only ate the veggies. Most of the carbs come from the spaghetti sauce.



 

Servings	Calories	Fat	Carbs	Fiber	Protein
8	249	16	7	2	18

 

Amount	Measure	Ingredient	Class
6	each	chicken, thighs	meat
1	cup	spaghetti sauce	canned
1	each	bell pepper, green	produce
1/2	lb	mushrooms, sliced	produce
1	each	onion, small	produce
2	Tbsp	garlic	produce

Paleo Chicken Fajitas

Paleo Chicken Fajitas
Source: http://paleodietlifestyle.com/quick-paleo-meals/

Yield: 6 servings

3 lbs chicken breast, cut in thin strips
3 bell peppers
3 onions, sliced
2 tbsp oregano, chili powder, cumin and coriander
6 chopped garlic cloves
Juice of 5 lemons
4 tbsp cooking fat (coconut oil, tallow or ghee are excellent here)
Butter lettuce to serve
You choice of toppings: diced tomatoes, fermented pickles, sauerkraut, sliced avocados, salsa, guacamole, mayonnaise and/or salsa verde

Combine the chicken, bell peppers, onions, spices, garlic and lemon juice in a bowl and mix well;
If preparing ahead of time, let marinate in the refrigerator for about 4 hours.

When ready to cook, heat a large skillet on medium heat and cook the whole preparation with the cooking fat until the chicken is cooked through and the onion and bell pepper are soft.

Put the hot chicken preparation in a large bowl and let the people prepare their own fajitas on top of lettuce leaves with their favorite toppings.

Servings	Calories	Fat	Carbs	Fiber	Protein
6	218	11	13	3	15

 

Amount	Measure	Ingredient	Class
3	lb	breast, chicken, b/s	meat
3	each	bell peppers	produce
3	each	onions	produce
1	tsp	oregano	spices
1	tsp	chili powder	spices
1	tsp	cumin	spices
1	tsp	coriander	spices
6	cloves	garlic	produce
5	each	lemons	produce
4	Tbsp	oil, coconut	baking
1	head	lettuce, butter	produce

Baked Pesto Chicken

Baked Pesto Chicken
Source: http://www.justapinch.com/recipes/main-course/chicken/baked-pesto-chicken-low-carb-recipe.html

Yield: 4 servings

4 6-ounce boneless chicken breasts
1/2 c favorite pesto (from a jar)
2 oz (1/2 cup) shredded mozzarella cheese
salt and freshly ground black pepper

Preheat oven to 375°. Lightly coat a 9x9 or 8x12 inch baking dish with oil. Spread half the pesto in the baking dish.

Season chicken breasts with salt and pepper. Lay chicken breasts over pesto in an even layer. Spread with remaining pesto.

Cover baking dish with foil and bake until chicken is cooked through, about 25 minutes. Uncover and top with cheese. Bake until cheese is melted, 5 more minutes. Serve hot.



 

Servings	Calories	Fat	Carbs	Fiber	Protein
4	390	20	2	0	46

 

Amount	Measure	Ingredient	Class
4	each	chicken, breast, b/s	meat
1/2	cup	pesto	dry goods
2	oz	cheese, mozzarella	dairy

Sticky Crockpot Chicken Drumsticks

Sticky Crockpot Chicken Drumsticks
Source: http://maycook.blogspot.com/2010/08/sticky-crockpot-chicken-drumsticks.html

Yield: 10 servings

2 tsp.  salt
1 Tbsp.  paprika
2 tsp.  chili powder
1 tsp.  onion powder
1 tablespoon  fresh thyme leaves -- or 1 tsp. dried
1 tsp.  white pepper
1/2 tsp.  garlic powder
1/2 tsp.  black pepper
4 lbs.  chicken drumsticks -- skinned if desired
1  chopped onion

In a small bowl, thoroughly combine salt and all the spices. Rinse drumsticks and pat dry with paper towel. Rub the spice mixture into the chicken, skin side and bone side, making sure it is evenly distributed and pressed down deep into the skin. Place in a resealable plastic bag, seal, place in a baking pan to catch any drips, and refrigerate overnight.

Place the onions in the bottom of a 4 quart crockpot and top with the chicken and spices. Cook on LOW for 8-12 hours until very tender.

Servings	Calories	Fat	Carbs	Fiber	Protein
10	206	11	2	1	24

 

Amount	Measure	Ingredient	Class
1	Tbsp	paprika	spices
2	tsp	chili powder	spices
1	tsp	onion powder	spices
1	tsp	thyme, dry	spices
1	tsp	white pepper	spices
2-Jan	tsp	garlic powder	spices
4	lb	chicken, drumsticks	meat
1	each	onion	produce

Low Carb Jambalaya

Low Carb Jambalaya
Source: http://allrecipes.com/Recipe/Low-Carb-Jambalaya/Detail.aspx

Yield: 6 servings

1 tablespoon olive oil
1 tablespoon butter
1 large onion, diced
2 andouille sausage, halved lengthwise and cut into 1/4-inch half-moons
6 cloves garlic, finely chopped
1 (14 ounce) can crushed tomatoes
3 green bell peppers, seeded and diced
2 zucchinis, diced
2 tablespoons Cajun seasoning
1 teaspoon hot sauce, or to taste
1 cup chicken broth
1 pound chicken breast, cooked, cooled, and chopped
1 pound cooked, peeled, and deveined shrimp

Heat olive oil and butter in a large saucepan over medium heat. Add the onion and andouille sausage and cook and stir until the onion starts to brown, about 10 minutes. Stir in garlic and cook until fragrant, 1 to 2 minutes.

Mix in crushed tomatoes, green bell peppers, zucchinis, Cajun seasoning, hot sauce, and chicken broth; bring mixture to a boil, reduce to a simmer, and cook uncovered until the liquid cooks off and the mixture is thick, about 15 minutes. Stir in chicken and shrimp and simmer until heated through, 1 to 2 minutes.



 

Servings	Calories	Fat	Carbs	Fiber	Protein
6	260	8.5	14.5	3.7	31.8

 

Amount	Measure	Ingredient	Class
1	Tbsp	oil, olive	baking
1	Tbsp	butter	dairy
1	each	onion, large	produce
2	each	sausage, andouille	meat
6	cloves	garlic	produce
1	14 oz can	tomatoes, crushed	canned
3	each	bell peppers, green	produce
2	each	squash, zucchini	produce
2	Tbsp	Cajun seasoning	spices
1	tsp	hot sauce	condiments
1	cup	broth, chicken	canned
1	lb	chicken, breast, b/s	meat
1	lb	shrimp	meat

Chicken Vesuvio

Chicken Vesuvio
Source: 1001 Low-Carb Recipes For Life

Yield: 8 servings

8 boneless, skinless chicken breast halves (6 oz each)
4 cups unpeeled red potato wedges
¼ cup chopped green onions and tops
¼ cup lemon juice
3 Tbsp olive oil
1 Tbsp minced garlic
1 Tbsp chopped fresh, or 1 tsp dried, rosemary leaves
1 Tbsp chopped fresh, or 1 tsp dried, oregano leaves
2 cups sliced mushrooms
¼ cup sliced pitted black olives

Arrange chicken and potatoes in lightly greased 13x9” baking pan.  Top with combined green onions, lemon juice, olive oil, garlic, rosemary, and oregano.

Bake chicken and potatoes, covered, at 400 degrees 25 minutes.  Add mushrooms and olives to pan.  Bake, covered, until chicken is cooked through and potatoes are tender, about 20 minutes.

 

Servings	Calories	Fat	Carbs	Fiber	Protein
8	285	8	12	1	41

 

Amount	Measure	Ingredient	Class
8	each	chicken, breast, b/s	meat
4	cups	potato, red	produce
4-Jan	cups	green onions	produce
2	each	lemon	produce
3	Tbsp	oil, olive	baking
4	cloves	garlic	produce
1	tsp	rosemary, dry	spices
1	tsp	oregano, dry	spices
2	cups	mushrooms, sliced	produce
4-Jan	cups	olives, black, sliced	canned

Chicken Milano

Chicken Milano
Source: http://lusciouslowcarb.blogspot.com/2010/10/chicken-milano.html

Yield: 4 servings

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

Cut the chicken breasts into thin slices and season with salt and pepper to taste.

In a medium skillet heat the olive oil and add the pieces of chicken.

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.

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.

During the last 5 minutes add the parmesan cheese and the basil to the cream sauce.

Serve chicken on a plate and cover with the sauce.

 

Servings	Calories	Fat	Carbs	Fiber	Protein
4	552	35	4	0	55

 

Amount	Measure	Ingredient	Class
1	Tbsp	butter	dairy
2	cloves	garlic	produce
2	Tbsp	tomatoes, sun dried	dry goods
3	each	basil, fresh	produce
1	cup	broth, chicken	canned
1	cup	cream	dairy
2	Tbsp	oil, olive	baking
2	Tbsp	cheese, Parmesan	dairy
2	lb	chicken, breast, b/s	meat

Crispy Baked Chicken Wings

Crispy Baked Chicken Wings
Adapted from: America's Test Kitchen

Yield: 6 servings

3 pounds chicken wings, tips removed, split
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup Frank’s RedHot
1/4 tablespoon butter, melted
1/4 tsp garlic powder

Adjust oven rack to middle position and heat oven to 475 degrees. Line rimmed baking sheet with aluminum foil and top with wire rack. Pat wings dry with paper towels, then toss with baking powder and salt in bowl. Arrange wings in single layer on wire rack. Roast wings until golden on both sides, about 40 minutes, flipping wings over and rotating sheet halfway through roasting.

Meanwhile, whisk hot sauce, butter, and garlic powder together in large bowl.

Remove wings from oven. Adjust oven rack 6 inches from broiler element and heat broiler. Broil wings until golden brown on both sides, 6 to 8 minutes, flipping wings over halfway through broiling. Add wings to sauce and toss to coat. Serve.



 

Servings	Calories	Fat	Carbs	Fiber	Protein
6	547	34	0	0	34

 

Amount	Measure	Ingredient	Class
3		chicken, wings	meat
1		baking powder	baking
1/4		Frank’s RedHot	condiments
1/4		butter	dairy
1/4		garlic powder	spices

Balsamic Dijon Chicken Thighs

Balsamic Dijon Chicken Thighs
Adapted from: http://www.healthfulpursuit.com/wp-content/uploads/Balanced-Keto_Sample-Meal-Plan.pdf

Yield: 2 servings

4 bone-in, skin-on chicken thighs
2 tbsp olive oil
2 tbsp balsamic vinegar
1 1/2 tsp Dijon mustard
1/2 tsp salt
pepper, to taste

Add marinade ingredients to a large Ziplock bag and swish around until mixed. Add chicken
thighs and marinate for 24 hours.

When ready to cook, preheat oven to 375F and remove thighs from marinade. Place marinated
chicken thighs on a cast iron skillet and cook in preheated oven for 35-40 minutes until internal
temperature reaches 165F.

Servings	Calories	Fat	Carbs	Fiber	Protein
2	323	28	3	0	17

Amount	Measure	Ingredient	Class
4	each	chicken, thighs, bone-in, skin-on	meat
2	Tbsp	oil, olive	baking
2	Tbsp	vinegar, balsamic	baking
1 1/2	tsp	mustard, Dijon	condiments

Chicken Cordon Bacon

Chicken Cordon Bacon
Source: http://www.lchfamerica.com/2014/05/30/chicken-cordon-bacon-because-bacon/

Yield: 2 servings

2 chicken breasts
6 slices of bacon
2 slices of Swiss cheese
2 slices of ham

Preheat oven to 375 degrees, and heat cast iron skillet to medium heat.  Butterfly two chicken breasts, lay flat.  Place between two pieces of saran wrap, and pound thin with meat tenderizer.  Place 1 slice each of ham and cheese on top of each flattened chicken breast.  Roll into roulade.  Wrap 3 slices of bacon around each breast.  Place both chicken breasts into pan.  When bacon is browned on one side, flip over.  After other side is browned, place pan in oven for about 40 minutes or into chicken is at least 160 degrees.

Servings	Calories	Fat	Carbs	Fiber	Protein
2	547	25	3	0	74

Amount Measure Ingredient Class 2 each chicken, breast, b/s meat 6 slices bacon meat 2 slices cheese, Swiss dairy 2 slices ham, deli meat