For all the chicken lovers – you don’t need to quit chicken on keto, just because it’s low fat meat. If you add some fat to it, it’s going to be a great keto meal. If you manage to find chicken breasts with skin it’s even better.

In this recipe we have fat from coconut milk, clarified butter and some extra olive oil. Garlic is commonly known from it’s antiseptic and antibiotic benefits. To get the most of it, try to find a good source of garlic – organic or just from local farmers. The one that’s sold in market might be bleached – it makes the the bulbs look perfectly white (can you imagine?) A lot of garlic is from China because (as everything else in this world) it’s production is cheaper and all year round. So in general, avoid perfectly looking garlic, and choose the one with more purple looking skin.

Addition of herbs is always good, mint and lemon pepper gives some freshness and lightness to this dish. To make it even more refreshing, serve it with bunch of green leaves (rocket will be great), tomatoes, peppers and olive oil, sprinkled with roasted sunflower seeds or almond flakes and more lemon pepper on top. If you don’t have lemon pepper use coarse pepper – in my opinion it has much more flavour than common ground pepper.

You’ll prepared this meal in less than 30 minutes, make your salad while waiting for the chicken to get tender. It’s really easy even if you’re not a master in the kitchen 😉

 

quick & easy creamy herb chicken

INGREDIENTS (1 chicken breast per person, I was making chicken for two dinners):

• 4 chicken breasts (preferably with skin)
• 2-3 cloves of garlic
• 1 tsp dried coriander
• 1 tsp dried parsley
• ½ tsp dried mint
• 400 ml coconut milk
• lemon pepper or coarse pepper
• pinch of salt
• 1 tbsp olive oil
• 2 tbsp clarified butter or coconut oil

If your chicken breasts are very thick slice them in half. Than sprinkle with salt and lemon pepper. Chopp the garlic. Melt 1 tbsp butter in a large skillet, than add chicken and fry on both sides until golden brown. Take the chicken off the skillet and add garlic and another tbsp of butter. Fry for 1 minute over low heat just to release the flavour, be careful not to burn the garlic because it will get bitter.

If you want to use normal butter it might burn, so it’s better to use some coconut oil or olive oil instead. Butter makes the sauce more creamy, and adds a lot of flavour, that’s why I like using it. It also breaks out the coconut flavour.

Pour can of coconut milk on the skillet, add herbs and slowly heat to boil stirring quite often, so the flavour from herbs will spread evenly. Add a little bit more salt, then add fried chicken. Cook on a low heat for few minutes until chicken will be nice and tender and coconut milk will reduce slightly and get thicken. At the end pour tablespoon of olive oil all over and serve. Enjoy!