#satisfyingketoeats

[calslick66]

The spicy lime, fragrant ginger, and salty coconut aminos in this Keto Coconut Lime Chicken make it taste great. For people on a ketogenic diet, this dish is perfect because it has healthy fats and protein without sacrificing taste.

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup coconut oil. 2 cloves garlic, minced. 1 tablespoon grated ginger. 1/4 cup lime juice. Zest of 1 lime. 1/4 cup coconut aminos. 1/4 cup chopped cilantro. Salt and pepper to taste.

Instructions: In a bowl, mix together coconut oil, minced garlic, grated ginger, lime juice, lime zest, coconut aminos, chopped cilantro, salt, and pepper. Place chicken breasts in a shallow dish and pour the marinade over them. Make sure the chicken is coated evenly. Marinate for at least 30 minutes in the refrigerator. Preheat grill to medium-high heat. Grill chicken for 6-7 minutes per side, or until fully cooked through, with no pink in the center. Serve hot, garnished with extra lime wedges and cilantro, if desired.

Prep Time: 10 minutes

Cook Time: 15 minutes

Ps254

[theumbrellaseller]

Enjoy the comforting flavors of chicken and dumplings in a keto-friendly version. Tender chicken dumplings and cauliflower rice simmered in a creamy broth make for a satisfying meal.

Ingredients: 1 lb chicken thighs, diced. 2 cups cauliflower rice. 2 tablespoons almond flour. 1 egg. 2 tablespoons coconut oil. 2 cloves garlic, minced. 1/2 cup diced onion. 4 cups chicken broth. 1/2 cup heavy cream. Salt and pepper to taste. Chopped parsley for garnish.

Instructions: In a bowl, mix together diced chicken thighs, almond flour, and beaten egg. Form into small dumplings. In a large pot, heat coconut oil over medium heat. Add minced garlic and diced onion, saut until fragrant. Add chicken broth to the pot and bring to a simmer. Carefully drop in the chicken dumplings and cauliflower rice. Let simmer for 10-15 minutes until dumplings are cooked through and cauliflower rice is tender. Stir in heavy cream and season with salt and pepper to taste. Serve hot, garnished with chopped parsley.

Gabriel Marsh