If you have taken on the low carb lifestyle, you have probably seen some improvement in your health and weight, but there sometimes comes the problem of getting into a recipe rut. Finding a way to create new meals that jazz the palette may become challenging and frustrating. Excite your diet with this low carb baked garlic chicken recipe.
Baked Garlic Chicken
2 teaspoons of crushed fresh garlic
¼ cup olive or coconut oil
¼ cup crushed pork rinds
¼ cup Parmesan cheese (or Romano cheese)
Salt and pepper, to taste
4 boneless, skinless chicken breasts
1 – Preheat your oven to 425 degrees Fahrenheit.
2 – In a skillet and over medium heat, warm your choice of olive or coconut oil. Add the fresh crushed garlic, and sauté a few minutes to bring out the flavor of the garlic. Don’t let it burn, though. Cook the garlic until it comes to a pretty light brown color. Remove from heat and set aside to cool.
3 – In a large bowl or casserole dish, mix your crushed pork rinds, salt (go easy on this, since the pork rinds already contain sodium), pepper and your choice of Parmesan or Romano cheese. Mix thoroughly until it is all evenly combined.
4 – Have either a lined cookie sheet or another large casserole dish ready to contain the prepared chicken breasts.
5 – Take each chicken breast and first dip it into the garlic and oil mixture, and then into the bowl of coatings. Be sure to get each one coated to your preference. Place each chicken breast onto your cookie sheet or baking dish.
6 – Bake the chicken for 30 to 35 minutes, or until the juice runs clear from the chicken.
Add other spices that you like to this recipe. If you want to make it a little hotter, add a dash of cumin to the coating mixture. The addition of sweet paprika and parsley flakes are not only tasty but pretty, too.
When you sauté your garlic, you can also add finely chopped or minced fresh sweet onion to the mix. It’s recommended that you add the onion first, since it can take a little longer to get to the translucent stage you want, and then add in the garlic just before the onions are done. The garlic will cook much quicker than the onions.
If you’re tired of chicken breasts, this recipe will work well with turkey, too. If you have a turkey breast, simply slice it to the sizes you want for each serving, and follow the rest of the directions for preparation and cooking.