Chicken Low Carb // My Table of Three

 

CRISPY CHICKEN CAKES || LOW CARB AND THM

INGREDIENTS

  • 4 Tablespoons Olive Oil for cooking
  • 6 small cans of chicken breast or 3-4 cups of shredded chicken
  • 1/2 cup shredded Monterey Jack Cheese
  • 1/3 cup egg whites (if preferred 2 whole eggs)
  • 1/3 cup Trim Healthy Mama Baking Blend (or Almond Flour)
  • 1/3 cup grated Parmesan Cheese
  • 2 Tablespoons chives, chopped or dried
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

INSTRUCTIONS

  1. Open canned chicken and drain really well then break the chicken into small pieces so there are no large pieces
  2. Add the chicken and all the other ingredients into a large bowl, except the oil.
  3. Mix the ingredients well until all the ingredients are combined and will stick together when you pinch it between your fingers.
  4. Divide the mixture out into 6-8 equal portions depending on how large you want the cakes. Form each of the patties and set them aside.
  5. Add the oil to a pan and heat over medium-high heat. When the oil is hot place some of the cakes in the pan to cook.
  6. This will take 4 to5 minutes on each side. Flip when the chicken cakes are nice and golden brown on each side.

GRILLED CHICKEN WITH CITRUS CAULIFLOWER RICE, LOW CARB & THM

INGREDIENTS

FOR THE CHICKEN

FOR THE CITRUS RICE

  • 24 ounces of frozen cauliflower rice
  • 3 large cloves of garlic, minced
  • 2 large green onions, chopped
  • 2 tablespoons of fresh parsley, chopped
  • 2 Tablespoons of fresh lemon juice
  • salt and pepper to your tastes
  • 1/3 cup of heavy cream
  • 1/2 cup of shredded parmesan or Italian Blend cheese

INSTRUCTIONS

  1. Prepare the chicken by placing them in a container and drizzling the olive oil and lemon juice over the breasts.
  2. Next, sprinkle them with the seasonings and make sure to mix them around until they are all covered in the flavorings. Let them sit for a few minutes.
  3. After about 5 minutes place them on the grill or in your air fryer on the grill setting. Cook the chicken at 360 degrees for about 18 to 20 minutes or until the eternal temperature hits 165 degrees. Times will vary with thickness. It is best to use a meat thermometer to avoid overcooking.
  4. If desired you can flip the chicken after about 8 to 9 minutes to evenly grill on both sides.
  5. As the chicken is cooking in the air fryer, prepare the cauliflower rice by adding the oil to a skillet over medium heat. Add the priced cauliflower.
  6. Toss in the chopped green onions and the lemon juice. Stir to combine.
  7. Let the cauliflower rice cook on medium heat, stirring often, until it starts to soften. This will take about 8 to 10 minutes.
  8. Once it is tender add in the lemon zest and garlic and let this cook for another minute to cook the garlic.
  9. Once the garlic is cooked add in the heavy cream and stir in well before adding in the shredded parmesan cheese.
  10. Remove the rice from the heat and add in the chopped parsley and salt and pepper to your liking.
  11. When the chicken is cooked, let it set for 2 minutes before slicing or serving so the juiced remain in the meat.
  12. To serve this dish, add 1/2 to 3/4 cup of Citrus Rice onto a plate and top with one of the chicken breasts.
  13. This recipe serves 4 people each getting a whole chicken breast and roughly 3/4 cup of cauliflower rice.

NOTES

I highly recommend investing in a meat thermometer. This is a great way to make sure your chicken breasts are completely cooked without taking a chance on drying them out by overcooking.

NUTRITION INFORMATION

Yield

4

Serving Size

1 breast & 1/2 riceAmount Per ServingCalories395Total Fat20gSaturated Fat8gCholesterol136mgSodium213mgCarbohydrates6.9gNet Carbohydrates4.5gFiber2.4gSugar1.5gProtein42g

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