Whether you are strict, clean keto or dairy-free keto or lazy, dirty keto, I have something for you. BECAUSE, starting keto correctly is the style that works for you in order to achieve your goals and keep you on the right path for health & wellness.
GET THE FULL PRINTABLE RECIPES ⬇️⬇️
✅ TOMATO CHICKEN BURRATA: https://www.ketofocus.com/recipes/chicken-burrata/
✅ ROMESCO CHICKEN: https://www.ketofocus.com/recipes/romesco-chicken/
✅ SKILLET MEATBALLS: https://www.ketofocus.com/recipes/keto-skillet-meatballs/
⬇️ PRODUCTS MENTIONED ⬇️
Coating Dishes: https://amzn.to/3VUqXFv
Pork Panko: https://amzn.to/3vz5O8Z
Current Favorite Marinara Sauce: https://amzn.to/3VE2ion
Favorite Keto Noodles: https://amzn.to/3vAe5cN or https://www.pamperedchef.com/pws/madelinetanner/shop/Kitchen+Tools/Food+Prep/Coating+Trays+%26+Tongs/100577
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TOMATO CHICKEN BURRATA
Serves: 6
2 pounds boneless skinless chicken thighs or breasts
salt & pepper for seasoning
½ cup almond flour
3 eggs, beaten
2 cups pork panko
2 teaspoon Italian seasoning
1 teaspoon garlic powder
Avocado oil, for frying
1 cup cherry tomatoes
8 oz burrata cheese
1️⃣ Season chicken with salt and pepper.
2️⃣ Grab three bowls or shallow plates. Place almond flour in one bowl, beaten eggs in the second bowl. The third bowl, combine pork panko with Italian seasoning and garlic powder.
3️⃣ Dust a piece of chicken with almond flour, then dip in the egg wash. Finally dredge in pork panko mixture to evenly coat the outside. Repeat with remaining chicken.
4️⃣ Heat enough avocado oil in a large skillet to cover the bottom of the skillet. Heat over medium high heat. Once oil is hot enough, place the breaded chicken into the pan leaving space around each piece. Flip after 3-4 minutes or until the bottom crust is golden brown. Repeat on the second side.
5️⃣ Transfer chicken to a paper towel lined plate. Add tomatoes to the skillet and sauté for a few minutes on high until they start to burst slightly. Season with salt & pepper.
6️⃣ Lower the heat to medium low and place the chicken back in the skillet. Add burrata throughout the skillet in between the chicken and cover. Let cook for 2-4 minutes or until the burrata starts to melt and ooze out. Remove from the heat.
MACROS (per serving)
Calories 436
Fat 25.7g
Protein 44g
Total Carbs 3g
Net Carbs 1.8g
ROMESCO CHICKEN
Serves: 4
1 cup sliced almonds
⅔ cup roasted red peppers, diced
⅔ cup halved cherry tomatoes
½ cup chopped parsley
2 cloves garlic
¼ cup olive oil
2 tablespoons sherry vinegar
2 teaspoons smoked paprika
½ teaspoon salt
4 chicken breasts (butterflied) or 6 chicken thighs
1️⃣ Add sliced almonds to a non-stick skillet. Cook over medium-high heat, stirring frequently to prevent burning. Lightly toast the almonds for 2-3 minutes. Remove from heat to cool.
2️⃣ To a food processor or blend, add toasted almonds and remaining ingredients.
3️⃣ Pulse or blend until smooth. Set aside.
4️⃣ Season chicken with salt and pepper. Pan cook in 3 T olive oil for 4-5 minutes each side. Or grill.
MACROS (per serving)
Calories 503
Fat 32.7g
Protein 43.6g
Total Carbs 8.1g
Net Carbs 2.4g
SKILLET MEATBALLS
Serves: 8
2 pounds ground beef
2 eggs
1 cup grated parmesan cheese
2/3 cup pork panko
2-3 tablespoons minced garlic
1 teaspoon salt
1 teaspoon seasoning salt
1 teaspoon pepper
1 teaspoon oregano
1/2 cup chopped fresh parsley
3 tablespoons avocado oil or olive oil
25 oz low carb marinara
1 1/2 cups shredded mozzarella cheese
1️⃣ Mix all ingredients except oil, marinara and cheese.
2️⃣ Pinch of some ground beef mixture and roll in between the palm on your hands to form a 1 inch ball. Repeat.
3️⃣ Add avocado oil or olive oil to a preheated skillet at medium heat. Working in batches, add meatballs to the skillet and cook for a few minutes on all sides until cooked through.
4️⃣ Return all meatballs back to the skillet. Pour in marinara sauce and top with shredded mozzarella cheese. Cover, turn down heat to low and let simmer for 5 minutes or until cheese is melted.
MACROS (per 5 meatballs)
Calories 533
Fat 41.2g
Protein 34.8g
Total Carbs 5.2g
Net Carbs 4.3g
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