Annnnnnnd, here we are with Day 2 of being Keto. So far, so good. I’m not really craving sugar that much. It looks like the water enhancers are making such a huge difference in giving me my sweet tooth fix. I will say, I also want some ice cream – so I’ve got a batch of Hennessy Vanilla Ice Cream churning right now. Stay tuned for that!
For tonight, this grilled chicken is quite amazing. It’s super simple. The kicker is the sauce. It’s really sooooooo damn good. Like with most of my recipes, it’s a template. You can mix and match proteins as you see fit.
Grilled Chicken with Basil & Garlic
Net Carbs: 1 gram
Fat: 18.50 grams
Protein: 57.4 grams
6 chicken tenders (or 2 breasts cut into strips)
3/4 teaspoon of salt
1/2 teaspoon of black pepper
1/4 teaspoon of garlic powder
1/4 teaspoon of Italian seasoning
2 tablespoons of olive oil
For the sauce:
2 tablespoons of butter
1/4 cup of white wine (Chardonnay, Sauvignon Blanc, or Pinot Grigio)
1/4 cup of chicken stock
10 cherry tomatoes, cut in half
1 cup of basil, chopped
4 cloves of garlic, minced
1 good pinch of red pepper flakes
1 good pinch of Italian seasoning
Start by heating a skillet on medium heat. Then, season the chicken tenders with the salt, pepper, garlic powder, and Italian seasoning. Add the oil to the hot skillet and cook the chicken tenders on both sides until they’re golden brown and cooked through. Remove from the pan and set aside.
To make the sauce, add the butter to the hot pan. Then, add in the tomatoes and basil. Cook for about 60 seconds until the tomatoes are warmed through, add in the white wine, garlic, and chicken stock. Cook for about 3 minutes on high heat until the sauce has reduced, then season with red pepper flakes, fresh basil, and Italian seasoning.
To finish, add the chicken tenders back to the sauce to make sure they’re warmed through and then serve.
*I served mine with lemon pepper broccolini. I just took broccolini and sauteed in butter, lemon juice, lemon zest, garlic, salt and pepper until cooked through.