Keto Chicken With Creamy Basil Sauce And Mixed Greens Recipe

Name: Keto Chicken with Creamy Basil Sauce and Mixed Greens
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Fusion
Ingredients: 25 g Parsley; 1 Combo Licious Chicken Breast Boneless 400G And Classic Eggs 6 Pieces; 125 g Red Bell Pepper; 100 g Garlic - Single Clove; 370G Remia Dijon Mustard; 150 g Spring Onion (Kandychi Path); 400 Ml Kara Coconut Cream; 3 pcs Cucumber Green; 250 g Spinach - Chopped; 70 g Namakwali Authentic Mix Seasoning Flavoured Salt; 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle; 1 ltr Black & Green Extra Virgin Cold Pressed Avocado Oil; 500 ml American Garden Apple Cider Vinegar

Fusion cuisine

Keto Chicken with Creamy Basil Sauce and Mixed Greens recipe

About this recipe

A delicious keto-friendly chicken dish simmered in a creamy basil sauce, paired with a simple mixed greens salad. Perfect for a satisfying and low-carb dinner.

Ingredients

25 g Parsley
1 Combo Licious Chicken Breast Boneless 400G And Classic Eggs 6 Pieces
125 g Red Bell Pepper
100 g Garlic - Single Clove
370G Remia Dijon Mustard
150 g Spring Onion (Kandychi Path)
400 Ml Kara Coconut Cream
3 pcs Cucumber Green
250 g Spinach - Chopped
70 g Namakwali Authentic Mix Seasoning Flavoured Salt
1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle
1 ltr Black & Green Extra Virgin Cold Pressed Avocado Oil
500 ml American Garden Apple Cider Vinegar

Instructions

1. Heat a large, deep skillet over medium-high heat with 2 tablespoons of black & green extra virgin cold pressed avocado oil.
2. Season 6 chicken breasts liberally with namakwali authentic mix seasoning flavoured salt and everest tasteeto black pepper, then add them to the hot skillet. Sear until golden brown on both sides, about 7 minutes.
3. Add 1 diced red bell pepper and 1 garlic clove, finely chopped, to the skillet. Cook for 2 minutes, stirring occasionally.
4. Pour in 3/4 cup of Kara Coconut Cream and bring the mixture to a hard simmer. Let it cook for 4-5 minutes, allowing the sauce to reduce and thicken slightly.
5. Cook for an additional 2-3 minutes.
6. While the chicken is simmering, prepare the salad. In a small bowl, whisk together 1 tablespoon of remia dijon mustard and 3 tablespoons of american garden apple cider vinegar. Gradually whisk in 3 tablespoons of black & green extra virgin cold pressed avocado oil until emulsified.
7. Toss chopped spinach with the dressing in a large salad bowl. Season with namakwali authentic mix seasoning flavoured salt and everest tasteeto black pepper to taste.
8. Finish the chicken by stirring in 2 cups of chopped spring onion. Taste and adjust seasoning with namakwali authentic mix seasoning flavoured salt and everest tasteeto black pepper if needed.
9. Serve the chicken hot with the creamy sauce, accompanied by the simple spinach salad.