Low-carb baked chicken recipe to put keto dinner on the table in 30 minutes or less.
A high-fat, low-carb diet like keto diet meal plan is often filled with cream-based dishes with lots of cheese. While they are certainly comforting and I love them too, I crave for lighter, non-cream dishes on most days.
So this baked recipe is a nice change and my go-to meal for when I’m not in the mood for any dairy like cream and cheese.
And with tons of almost zero carb vegetables, it’s a nutritionally balanced meal you need in your diet.
While you certainly have flexibility in what vegetables to put to bake, the ones in the recipe are my go-to’s.
They are a nutritional powerhouse and some are very filling. In a low-carb diet, those foods with no carb play an essential role in filling your stomach.
On a keto diet, your conventional fillers like pasta, rice, and potatoes are off limits. Instead, you need vegetables like broccoli, cauliflower, zucchini in your corner.
This baked chicken and vegetable dish utilizes those low-carb foods to bring volume.
I also love that it can be easily modified to make it completely dairy free too. To do this, make flavored butter with coconut oil. Just sub the butter with solid coconut oil, and keep it in the fridge until the very last step in the instructions.
I also appreciate that it’s a breeze to make. No simmering. No glazing. Even non-cooks can make this delicious dinner without breaking a sweat.
chicken thighs,skin on
Salt and pepper
fresh herb mix(oregano, basil, thyme, parsley, etc)
Per Serving (2 chicken thighs and vegetables): 479 calories, 33.5 g fat, 32.5g protein, 13.3g total carbs, 8.7g net carbs.
The post Low Carb Baked Chicken Recipe with Herb Butter appeared first on Keto Diet Rule.