Main Dishes - Chicken
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TakinSexyBack
Posts: 300 Member
Greek Chicken with Olives, Feta and Tomatoes
1 pint cherry or grape tomatoes, sliced in half
1/2 cup pitted Kalamata olives
3/4 cup feta cheese, coarsely crumbled
1/3 cup fresh mint and basil leaves
2 tablespoons extra-virgin olive oil
coarse salt and fresh ground black pepper
1 + 1/4 pound thin chicken cutlets (about 4-5)
Optional Marinade:
1/3 cup olive oil
2 tablespoons lemon juice
1/4 cup red wine vinegar
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon Dijon mustard
Instructions
In a medium bowl toss the tomatoes, olives, feta and herbs with a tablespoon of oil; season to taste with salt and pepper.
Heat a grill pan (or an outdoor grill) over medium heat and brush lightly with oil. Season cutlets with salt and pepper. Cook until chicken is cooked through (internal temperature of 165 to 174 degrees F) 2-3 minutes per side.
To serve spoon the tomato mixture over chicken.
For Marinade a few hours or the night before:
In a large glass or stainless steel bowl whisk all the marinade ingredients together, season to taste with salt and pepper. Add the chicken and toss well. Cover and store in refrigerator.
Notes
Adapted from Martha Stewart
Read more: http://www.cinnamonspiceandeverythingnice.com/greek-chicken-with-kalamata-olives-and-feta/#ixzz2fxzLXVLZ
1 pint cherry or grape tomatoes, sliced in half
1/2 cup pitted Kalamata olives
3/4 cup feta cheese, coarsely crumbled
1/3 cup fresh mint and basil leaves
2 tablespoons extra-virgin olive oil
coarse salt and fresh ground black pepper
1 + 1/4 pound thin chicken cutlets (about 4-5)
Optional Marinade:
1/3 cup olive oil
2 tablespoons lemon juice
1/4 cup red wine vinegar
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon Dijon mustard
Instructions
In a medium bowl toss the tomatoes, olives, feta and herbs with a tablespoon of oil; season to taste with salt and pepper.
Heat a grill pan (or an outdoor grill) over medium heat and brush lightly with oil. Season cutlets with salt and pepper. Cook until chicken is cooked through (internal temperature of 165 to 174 degrees F) 2-3 minutes per side.
To serve spoon the tomato mixture over chicken.
For Marinade a few hours or the night before:
In a large glass or stainless steel bowl whisk all the marinade ingredients together, season to taste with salt and pepper. Add the chicken and toss well. Cover and store in refrigerator.
Notes
Adapted from Martha Stewart
Read more: http://www.cinnamonspiceandeverythingnice.com/greek-chicken-with-kalamata-olives-and-feta/#ixzz2fxzLXVLZ
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Replies
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Chicken Parm Meatballs
1 1/4 pounds ground chicken
1/2 cup breadcrumbs
2 tablespoons chopped onion
1 tablespoon chopped parsley
1/2 cup Pecorino (or Parm)
salt to taste
pepper to taste
1 clove garlic, minced
1 teaspoon fennel seeds
1 egg, whisked
zest of half a lemon
3 tablespoons olive oil
1 14-ounce can storebought pizza sauce
about 4 ounces fresh mozzarella
Preheat oven to 400°F, setting rack to upper third part of oven. In a large bowl, using your hands, gently mix together first 11 ingredients. Shape into lacrosse-ball size balls (that would be somewhere between golf and tennis) and place a few inches from each other on a foil-lined baking sheet. In a small bowl, mix one spoonful of your pizza sauce with olive oil. Brush this mixture on top of each meatball. Bake for 15 minutes.
Remove meatballs from oven, spoon some sauce on top of each meatball, and cover each with a slice of cheese. Broil another 3 to 5 minutes until cheese is bubbly and golden. Heat remaining sauce in a small saucepan. Serve meatballs with a dollop of sauce and a raw Tuscan kale salad that has been shredded and tossed with shallots, Pecornio, olive oil, salt, and pepper.0 -
One of my favorite sites is cavemanketo.com He's always coming up with awesome recipes! Here is his recipe for
Kitchen Sink Keto Casserole! (It makes a BIG one, or two!! Make sure you half or even third the recipe if you don't want a ton)!!!
Ingredients
12 Chicken Thighs (3 packs of 4 or 72 ounces)
1 Small Onion
4 Celery Stalks
24 Oz Jimmy Dean Sausage
16 Oz Sliced Mushrooms
16 Oz Frozen Cauliflower
7 Slices Bacon
8 Oz Cheddar Cheese, shredded
16 Oz Cream Cheese
Paprika to taste (Optional)
Instructions
Cook the bacon in the oven at 400 degrees for 15-20 minutes until crisp
While the bacon is cooking, prep the rest of the meal
Chop the chicken thighs into cubes
Cook in a large pan until the juices run clear and the inside is no longer pink, if your pan is small, you might need to do it in batches
Brown the sausage
When the sausage is done, transfer to a large bowl leaving the grease in the pan
Chop the onion and celery
Add the onion, celery and mushrooms to the sausage grease and cook until translucent
Microwave the frozen cauliflower and then cut the florets up
As you finish the various ingredients, add to the large bowl
When the chicken is done, drain and add to the bowl
When the bacon is done, crumble and add to the bowl
Add the cream cheese and mix
Add the cheese and mix
Spread in a large pan and top with paprika if desired
Cook at 350 degrees for 30 minutes covered in foil
Then cook for an additional 10 minutes uncovered
Notes
I divided this into 10 when I made this, but it was a ton of food, so I’ve changed it to 12 servings. For maximum efficiency, cook multiple things in parallel, AKA the bacon should be in the oven as the cauliflower is in the microwave as you are cooking the chicken and the sausage / vegetables. It might take a while the first time you make it but it will speed up a lot if you do these things in parallel.
Nutrition Information
Serves: 12
Serving size: 290g
Calories: 598
Fat: 40
Carbohydrates: 5
Fiber: 1
Protein: 520 -
Cavemaketo.com recipe for Cheesy Chicken Casserole
Ingredients
8 Chicken breasts
1 Cup Sour Cream
8 oz Monterey Jack Cheese
4 oz Diced Green Chiles
4 tsp Taco Seasoning
16 oz Green Salsa
4 Stalks Green Onions
Instructions
Cut the chicken breasts into chunks
Cook the chicken breasts in a pan, if your pan isn’t big enough, do it in batches
Once the chicken is cooked, drain the excess liquid, in my case I just used the lid of the wok to get most of the liquid out
Add taco seasoning to the cooked chicken breasts
Transfer the chicken into a greased pan
Mix sour cream, chiles and salsa together and pour over chicken
Cook for 25 minutes at 350 degrees
Shred the Monterey Jack cheese while the chicken is cooking
Once the chicken is done, remove and cover in cheese and cook for 5 minutes longer
Let cool, cut into pieces, transfer to tupperware and garnish with green onions
Nutrition Information
Serves: 8
Serving size: ⅛th
Calories: 351
Fat: 17
Carbohydrates: 7
Fiber: 1
Protein: 340 -
Do you know about how many carbs are in the Greek chicken? This is my kinda food! Sounds delicious
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I punched it in. The recipe alone, without the marinade (per serving) has 310 cals, 6 carbs, 3 fiber, 35 protein, 17 fat and 3 sugar. Net carbs = 3 per serving.
I always like to do anything with sauces or marinades separately since they can be very high in cals and carbs even tho you don't use the entire amount of marinade in the finished product. So, I always do those by themselves as a whole recipe and then track how much I actually eat of it on my food. Seems more fair that way!
The entire marinade recipe has: 640 cals, 9 carbs, 0 fiber, protein and sugar and 17 fat.
Hope this helps!!0
