CARB FREE CHICKEN RECIPES RECIPES

Steps:

• Heat oil in a large saucepan over medium-high heat. Add onion, mushrooms, celery and carrots; cook, stirring occasionally, until the vegetables start to brown slightly, about 6 minutes. Stir in garlic, sage, cayenne (if using) and bay leaf; cook, stirring constantly, for 1 minute. Stir in chicken, broth, salt and pepper.
• Bring the mixture to a boil over medium-high heat. Reduce heat to medium; simmer, undisturbed, until the chicken is fork-tender, about 20 minutes. Transfer the chicken to a plate to cool slightly, about 5 minutes.
• Meanwhile, stir kale into the soup; return to a simmer over medium heat. Simmer, undisturbed, until the kale is tender, about 5 minutes. Remove from heat.
• Remove and discard bones from the chicken; shred the chicken. Stir lemon juice and the shredded chicken into the soup.

Steps:

• Thoroughly drain the canned chicken, getting as much moisture out as possible.
• Spread chicken on a baking sheet lined with a silicon mat. Bake at 350 for 10 minutes to dry out the chicken.
• Once chicken is done baking for 10 minutes remove and place in a mixing bowl. Increase heat of oven to 500 degrees.
• Add cheese and egg to the bowl with chicken and mix.
• Pour mixture onto baking sheet lined with a silicon mat and spread thin. Placing parchment paper on top and using a rolling pin makes this easier.
• Optional: With a spatula press the edges of the crust in to for a ridge for the crust. This is beneficial is you're using topping that may slide off(i.e. eggs).
• Bake the crust for 8-10 minutes at 500 degrees.
• Remove crust from oven. Add desired toppings and bake for another 6-10 minutes at 500 degrees. Toppings will dictate final cook time.
• Remove from oven and allow to cool for a few minutes. Your life is now changed. Enjoy!