Keto Chicken Basket Dinner Recipe

About this recipe

A satisfying keto-friendly dinner featuring stir-fried chicken, deviled eggs, and almond flour biscuits. Perfect for solution seekers looking for a quick and healthy meal.

Ingredients

• 350G Typically Daylesford Organic Chicken Breasts
• - Filippo Berio Garlic Flavoured Olive Oil
• 50G Pepper Black Ground BWFO
• 10 Pack Purely Organic Free Range Mixed Weight Eggs 10 Per Pack
• 395G Heinz Mayonnaise 395g
• 400G Lurpak Slightly Salted Spreadable Butter
• 12 Per Pack Daylesford Organic Mixed Weight Eggs
• 100G Borwicks Bicarbonate Of Soda, 100G
• - Tata Salt
• - Schwartz Paprika
• 60G Terre Exotique Smoked Paprika, 60G
• NaN Old India Blanched Ground Almond Flour
• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
• 100G Heera Black Pepper Whole 100g

Instructions

1. 1. Preheat a skillet over medium-high heat and add 2 tbsp olive oil.
2. 2. Slice 3 chicken breasts into bite-sized pieces and season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika.
3. 3. Stir-fry the chicken in the hot skillet for 6-8 minutes until fully cooked and golden brown. Remove and drain on paper towels.
4. 4. In a bowl, mash 6 hard-boiled eggs with 2 tbsp mayonnaise, 1 tsp, and 1/4 tsp smoked paprika. Mix until smooth and set aside.
5. 5. Preheat the oven to 180°C (350°F). In a mixing bowl, combine 2 cups almond flour, 1 tsp bicarbonate of soda, 1/4 tsp salt, and 2 tbsp melted butter. Stir in 1 beaten egg until a dough forms.
6. 6. Shape the dough into small biscuits and place them on a parchment-lined baking sheet. Bake for 12-15 minutes until golden brown.
7. 7. Serve the stir-fried chicken alongside the deviled eggs and almond flour biscuits for a complete keto-friendly dinner.