I was super impressed with this recipe. I cooked the chicken on a rack over a pan because I hate how chicken gets soggy. The spice combination was really good. The cream sauce didn’t thicken like I was hoping – maybe needed to keep it boiling longer – over all though this recipe is definitely a keeper! To make it low carb I skipped the noodles – I didn’t even miss them. I even poured the left over sauce over some steamed broccoli – yum!
adapted from food.com
- 1/4 cup olive oil
- 1/2 tsp salt
- 1 1/2 tsp chili powder
- 1 1/2 tsp onion powder
- 2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 2 lb chicken tenders
- 1/4 cup butter, divided
- 2 cups heavy cream
Heat oven to 400 degrees.
Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper in a bowl with the olive oil. Put the chicken tenders in the bowl and cover them with the spice mixture.
In large sauce pan, melt half of the butter over medium-high heat.
Place a backing rack over a deep sided pan, then bake the chicken in the oven for about 25 – 30 minutes.
Pour the cream and remaining butter into the sauce pan. Lower heat and simmer until the sauce thickens, about 5-7 minutes. (Mine was more like 25 minutes)
Serve chicken over cooked spaghetti squash or with a side of your favorite veggies!
I found this recipe a few weeks back and both times I have made it I was impressed by how good it turned out. I made this once with chicken and shrimp – even the hubby liked it which almost never happens 🙂
Sheet Pan Fajitas: http://laughingspatula.com/sheet-pan-fajitas/
Author: Kathi @ Laughing Spatula
- 1 pound chicken breasts – sliced thinly (I have also used 1lb of shrimp instead of chicken)
- 1 red, green, and yellow pepper – sliced
- 1 onion – halved and cut in slices
- ¼ cup olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- Pinch of chili flakes
- 1 teaspoon salt
- ½ teaspoon ground pepper
- Preheat oven to 400
- In small bowl combine olive oil, chili powder, cumin, chili flakes, garlic, salt and pepper.
- Toss chicken, veggies and oil mixture together in large bowl, then dump onto a large sheet pan with one inch edge.
- Spread out evenly.
- Bake for 25-30 minutes until chicken/shrimp is cooked and the veggies are soft with a crispy edge.
- Serve with tortillas, sour cream, avocado and all your favorite fajita fixins!
Calories: 340 per serving, Net Carbs: 5 g, Fat: 18 g, Protein:36 g
I was looking for something yummy to bring with me for lunch today at work. It had to be high protein and low carb, easily fit in my little lunch bag, keep me full for a while, and still taste really good. I get tired of foods pretty quickly – tuna salad is one of those foods that I can only have for a few days and then I need to move on to something else. I set out to find a new tuna salad recipe that I could really enjoy rather than mixing some mayo in a bowl with tuna, salt, and pepper – blah. I found a recipe that I thought was pretty darn good. Hope you like it as much as I do!
Recipe courtesy of Food Network Kitchen
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/tuna-salad-recipe.html?oc=linkback
Two 6-ounce cans white meat tuna packed in water, drained
2 tablespoons minced celery
2 tablespoons minced white onion
1/2 teaspoon dry parsley flakes
1/3 cup prepared mayonnaise (full fat)
1 tablespoon whole-grain mustard
1/8 tsp black pepper
1/8 tsp lemon juice (optional)
In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion, and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.
- Calories per serving: 317
- Net Carbs: 3g, Total Carbs: 4g
- Protein: 11g