Easy Mozzarella Chicken (low carb chicken parma)
4 5-ounce (300 gram) boneless skinless chicken breasts
2 tablespoon Italian seasoning
2 teaspoon paprika
1 teaspoon onion powder
Salt and pepper, to season
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
1 fire roasted pepper, (fire roasted capsicum), chopped
15- ounces 425 grams crushed tomatoes, OR tomato puree (Passata)
2 tablespoons tomato paste, garlic and herb flavoured if possible
Pinch crushed red pepper flakes OPTIONAL
3/4 cup shredded mozzarella
1 tablespoon freshly chopped parsley, to garnish
Arrange oven shelf to the middle of the oven. Preheat broiler (or grill in Australia) on medium heat.
Season chicken with 2 teaspoons of Italian seasoning, paprika, onion powder, salt and pepper.
Heat oil in a pan or skillet over medium heat. Cook chicken on both sides until browned and cooked through (about 8 minutes each side). Transfer to a plate; set aside.
Cook the onion in the same pan until transparent (about 3-4 minutes) scraping any browned bits form the bottom of the pan, then add in the garlic and cook until fragrant (about 1 minute). Add the fire roasted pepper (or capsicum), crushed tomatoes, tomato paste, crushed red pepper flakes (if including) and remaining Italian seasoning. Give it a good stir to mix well.
Bring to a simmer and allow the sauce to thicken while stirring occasionally (about 4 minutes).
Arrange the chicken in the sauce and top each breast with 2-3 tablespoons of mozzarella cheese per breast. Transfer to the oven to broil for 1-2 minutes, or until the cheese in browned and bubbling.
Garnish with parsley and serve.
Nutrition Facts Per Serving
Calories 309 Calories from Fat 81
Total Fat 9g
Total Carbohydrates 9g
Dietary Fiber 3g
Some days you will see it and other days you won’t, but that’s where pictures come in and speak 1000 words. The left picture is a couple years ago, when I was somewhere between 275-280 lbs. In all honesty I never realized I looked like that. In my mind I looked nothing like that. Now when I look at pictures like that I almost can’t believe I was that person. The picture on the right is me shopping for a last minute outfit for a holiday party last night. For the first time in my life I can pick almost any store and know I will find something in my size and won’t hate the person I’m looking at in the mirror. This was the first outfit I tried on in the first store I went in and I was sold and on my way. No tears, no hours spent trying on endless items to find nothing that perfectly “hid” the parts I wanted to hide, no leaving in frustration. Just a woman buying an outfit that she loved because for once she can do that. At the end of the day, seeing the number on the scale go down is great, but these are the moments and experiences that make so much more of an impact on this journey. It’s the absolute best. #ketofam#keto#ketosis#ketolife#ketocommunity#ketodiet#lowcarbdiet#highfatlowcarb#weightlossjourney#fatadapted#fatfueled#beforeandafter
Nom nom nom.
Back to that yummy healthy grind with some roasted Italian chicken thighs, spaghetti squash and cheesy spinach cream sauce. Whooo buddy. Those chicken skins are sooooo tasty.
Dinner tonight was an Uncured Bacon Wrapped Porchetta Pork Roast with blistered Shishito Peppers, both from @traderjoes 🎉
The Uncured Bacon Wrapped Pork Roast cost us about $18 ($6.99/lb so price will vary depending on weight) and the Shishito Peppers were $1.99. Definitely a steal considering the meat will last us at least 1 more day and we gobbled up those shishito peppers real quick!! Paired with a side of soy sauce they were absolutely delicious!!! And not too hot cuz y'all know I'm a spicy wimp lol 😉
The meat was 1 net carb per 4oz serving and the peppers were 1 net carb per 7 peppers 🔥
Today's I decided that I'd had enough of eggy bread! So I tried this amazing recipe by @elizabeth_rider and boy am I glad I did. This is a game changer 🙆🏻♀️🙊
It tastes amazing and has a great consistency!!!! Go check out her website for the receipe, I am in love 😍
Creamy Parmesan Garlic Mushroom Chicken⬇️Recipe -
Want more AMAZING recipes? Click link in bio @living_that_keto_life -
This Recipe credit goes to : https://therecipecritic.com/creamy-parmesan-garlic-mushroom-chicken/
4 boneless, skinless chicken breasts, thinly sliced
2 Tablespoons Olive oil
8 ounces sliced mushrooms
Creamy Parmesan Garlic Sauce:
¼ cup butter
2 garlic cloves, minced
1 tablespoon Almond flour
½ cup chicken broth
1 cup heavy cream or half and half
½ cup grated parmesan cheese
½ teaspoon garlic powder
¼ teaspoon pepper
½ teaspoon salt
1 cup spinach, chopped
In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the almond flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.
Do you love French Onion Soup?!?🍲 It’s my dads FAVOURITE!! NOW... What if that same flavor could help you:
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If this sounds like something you have been dying for comment below or message me and I’ll send you info!!