Easy Recipe Using Chicken Two Ways // My Table of Three

 

SPICY BAKED CHICKEN ( KETO, THM)


INGREDIENTS

  • 2 pounds of boneless, skinless chicken breast
  • 1 1/2 cups of real Mayo (*or fat free Greek Yogurt for THM "E")
  • 3 Tablespoons of Buffalo or hot sauce
  • 3 Tablespoons of Parmesan Cheese (grated)
  • 1/2 teaspoon of garlic powder
  • salt and pepper to taste

INSTRUCTIONS

    1. Preheat oven to 400 degrees
    2. Make sure your chicken has been patted dry before adding your salt and pepper to taste. Set it aside.
    3. Mix your sauce ingredients together and then divide the mixture in half. Reserve half for dipping later.
    4. Brush the other half of the mixture all over the tops of the chicken breasts. Making sure to get a nice coating on all of them.
    5. If you want, you can sprinkle a little more Parmesan over the tops, but this is optional.
    6. Bake the chicken for about 35 minutes or until it reaches a 165 degrees.
    7. To brown the tops of your chicken broil on high for a few minutes, but watch it carefully to avoid burning it.

BBQ CHICKEN CASSEROLE || LOW CARB, KETO, THM

INGREDIENTS

FILLING

  • 5 cups of cooked chicken, shredded
  • 1 cup of G Hughes Sugar Free BBQ (or your favorite low carb BBQ Sauce
  • 2 cloves fresh garlic, minced
  • 1 tablespoons olive oil
  • 1/2 cup chopped onions
  • 1/2 cup chopped green bell pepper
  • 1/4 cup of chicken broth
  • salt and pepper to taste

LOW CARB CORNBREAD TOPPING

  • 1 3/4 cups of almond flour, super fine
  • 1 large egg
  • 1 cup of almond milk
  • 1 cup shredded cheese (optional)
  • 1/4 cup Trim Healthy Mama Oat Fiber
  • 2 Tablespoons of butter, melted
  • 2 teaspoons of apple cider vinegar
  • 2 teaspoons of baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

INSTRUCTIONS

  1. In a large bowl add the shredded chicken, BBQ Sauce of Choice, and chicken broth. Mix until well combined and set aside.
  2. Next, add 1 Tablespoon of oil to a skillet and sauté the onions and green bell peppers until they are tender.
  3. Add in the crushed garlic and cook for two additional minutes being careful not to burn the garlic.
  4. To finish the BBQ Chicken Filling stir the onions and peppers in well and then pour the whole mixture into an 8x11 baking dish.
  5. Preheat the oven to 375 degrees while you begin the cornbread topping portion of the recipe.
  6. Measure out 3/4 cup of almond milk and add in the apple cider vinegar. Let this mixture sit aside for about 5 minutes. This will act as a "buttermilk' in the cornbread and react with the baking powder to help create a light and fluffy cornbread topping.
  7. The next step is to add all of the dry ingredients for the topping to a bowl and combine before adding the egg, melted butter, and the almond milk mixture.
  8. Mix completely and add the mixture to the top of the BBQ Chicken Mixture. Using a spatula spread the thick cornbread topping all over the casserole as evenly as you can.
  9. Bake the casserole for 40-45 minutes until the cornbread topping is nice and golden brown and a toothpick comes out completely clean when inserted into the middle of the topping.
  10. After baking let the BBQ Chicken Casserole cook for 5-10 minutes then serve.

NUTRITION INFORMATION

Yield

8

Serving Size

1/8 CasseroleAmount Per ServingCalories431Total Fat22.7gTrans Fat0gCholesterol190mgSodium412mgCarbohydrates10.6gNet Carbohydrates4.88gFiber5.6gSugar1.02gSugar Alcohols.6gProtein51.1g

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