KETO CHICKEN RECIPE RECIPES

Steps:

• Cut the chicken up into bite sized chunks and generously coat them in the turmeric, ginger, salt, chili powder and cinnamon. Set aside in a bowl.
• Heat a skillet to medium heat and add the butter. As the butter melts dice the onion and garlic and add it to the pan. Cook for 2-3 minutes until the onions are translucent and fragrant.
• Increase the pan heat to medium-high and add the chicken. Cook it almost entirely through - the outside should be white and this will take about 3-5 minutes.
• Once the chicken looks almost fully cooked add in the heavy whipping cream and tomato paste. Using a spatula mix in the tomato paste so it runs smooth through the heavy whipping cream. It should be an orange color at this point. Turn the heat to medium-low and cover with a lid for 5-7 minutes.
• Remove lid and combine. The chicken is fully cooked and you should be able to eat it. However, if you like a thicker curry sauce allow it to reduce with the lid off until it reaches the consistency you like.
• Serve with low carb naan or over cauliflower rice. Enjoy!
• NOTE: You can store the butter chicken in a sealed container for up to 10 days in the fridge and 2 months in the freezer. You can also use chicken thighs instead of breast for a higher fat content.

Steps:

• Pound the chicken and season with salt, pepper, and garlic powder.
• Take a bowl and add almond flour and grated parmesan cheese; mix well.
• Heat a large skillet on medium-high, add 2 tablespoons of butter and let it melt.
• Meanwhile, coat the chicken breasts into the almond flour mixture and set aside.
• Once butter is melted and ready to cook. add in the coated chicken pieces and cook for 3-4 minutes per side or until cooked through.
• Once cooked, transfer to a plate and let it cool.
• Add in remaining butter, chicken broth, vinegar, capers, lemon juice, and cook for 4-5 minutes or until the sauce has reduced a bit.
• Return the chicken to the pan and simmer for another 5 minutes.
• Done! Transfer to a plate and pour in the sauce over the chicken and serve with cauliflower or roasted asparagus. Top with more parmesan or romano cheese if desired.