Keto Power Plate
A colorful and nutritious dish featuring sautéed vegetables, seasoned chicken, and a drizzle of olive oil, perfect for keto enthusiasts.
Ingredients
Main Ingredients
- 2 pieces Chicken Breast, boneless and skinless Grilled or sautéed
- 2 cups Zucchini, sliced or spiralized For noodle-like texture
- 1 cup Mushrooms, fresh varieties (button or cremini) Substitutes: Portobello or shiitake
- 2 cups Spinach or Kale, fresh and chopped Substitutes: Arugula or Swiss chard
- 3 tablespoons Olive Oil, extra virgin For drizzling (substitutes: avocado oil or coconut oil)
- 2 cloves Garlic, minced Fresh is preferred; can use garlic powder
- 1 tablespoon Fresh Herbs (basil or parsley) Substitutes: Dried herbs
Instructions
Preparation
- Begin by washing and chopping all your vegetables. Slice the chicken breast into strips.
- In a large skillet, add two tablespoons of olive oil and heat over medium-high heat.
Cooking
- Season the chicken strips with salt, pepper, and minced garlic. Add them to the hot skillet and sauté for about 5-7 minutes until golden brown and cooked through. Remove the chicken from the pan and set aside.
- In the same skillet, add another tablespoon of olive oil, followed by the sliced mushrooms. Sauté for about 3-4 minutes or until they begin to brown.
- Now add the zucchini and spinach, cooking until tender (about 3-5 minutes).
- Return the chicken to the skillet, tossing everything together. Add fresh herbs and a splash of lemon juice for brightness.
- Plate your colorful mixture and drizzle with more olive oil and a sprinkle of sea salt to taste.
Notes
Adjust cooking times based on the thickness of your chicken breast and the vegetables to ensure everything remains tender yet firm. Consider finishing with a sprinkle of grated parmesan or feta cheese if your keto plan permits!