Tonight I made a super delicious recipe. It was so good, I forgot to take photos. Fail. I’ll try to remember tomorrow when I eat the leftovers for lunch! What wasn’t a fail was the recipe!
I’m a huge fan of chicken thighs. They are tender, pack so much flavor, and the additional fat vs breasts are very beneficial on keto for obvious reasons. I use them as often as I can, and did in this recipe too.
4 chicken breasts halved OR 2lb boneless, skinless, chicken thighs
3 oz of sun-dried tomatoes, drained
2 Tbsp minced garlic
1 Tbsp avocado oil (or your keto-friendly preference)
1 cup Heavy Whipping Cream
1 cup shredded mozzarella cheese
1/2 cup chicken broth
1 tsp dried basil
Pinch of red pepper flakes
Start by dicing up your sun-dried tomatoes.
Saute the tomatoes and garlic in avocado oil for 2 minutes
Remove the tomatoes and garlic leaving the oil in the pan
Season chicken with salt and pepper and cook in the same pan with remaining oil
Once cooked through, remove chicken to a separate dish
Add HWC and mozzarella cheese and cook until cheese is melted
Slowly add in chicken broth
Add the tomatoes and garlic back then the basil and red pepper flakes
Simmer until sauce is thickened
Serve chicken and drizzle sauce over top.
Voila! Enjoy this delicious meal with a side of steamed broccoli, mashed cauliflower (the sauce would be delicious on those too), or a side salad.