Salsa Chicken Bowl with Cilantro Lime Cauliflower Rice Low Carb/Keto – Instant Pot/Ninja Foodi Friendly Recipe

Salsa Chicken Bowl with Cilantro Lime Cauliflower Rice Recipe

This Salsa Chicken Bowl with Cilantro Lime Cauliflower Rice Recipe is keto and low carb friendly. You can make this Salsa Chicken Bowl recipe using your instant pot, your slow cooker or your Ninja Foodi! This comes together quickly and is a great dinner or lunch option!

Do you love getting a big burrito from Chipotle, Freebirds or (here in Texas) Bullritos?

Oh my gosh, it is one of my FAVORITE things to eat! So filling, so many flavors.

Burritos make this Texas girl’s heart happy.

(FYI, if you like Salsa Chicken, you might check out these Ridiculously Easy Chicken Tacos!) 

However, have you ever calculated the nutritional info on those bad boys?

Well, if you want to continue eating them…I recommend you do NOT.

You might get more nutritional bang for your buck by simply omitting the tortilla, but you still have the 2 + cups of rice to deal with.

You might say, just get a salad?

The thing is, if I wanted a salad…I would have gone some place to get a salad. I want a burrito darnit!

This Salsa Chicken bowl combines all of my favorite parts of a restaurant quality burrito bowl with a fraction of the carbs!

It comes together SO quickly too!

Salsa Chicken Bowl with Cilantro Lime Cauliflower Rice

Ingredients:

  • Steamable cauliflower rice in a bag
  • 3 limes
  • Cilantro
  • Butter (1 Tablespoon)
  • Chicken breast
  • Jar of salsa
  • Guacamole
  • Sour cream
  • Shredded cheddar

Directions:

  1. First off, you need to make the chicken. Just throw your chicken breasts (I used 5 thin sliced chicken breasts) into your slow cooker (4-6 hours on low), Instant Pot (just press the chicken button) or Ninja Foodi (15 minutes) with the jar of salsa (you can reserve a bit of salsa if you want some to top your burrito bowl!).
  2. Meanwhile, go ahead and steam your cauli rice per the directions on the bag.
  3. Melt the butter and then add your cauli rice to a saucepan
  4. Next, add lime juice and salt and pepper to taste.
  5. Top with cilantro (this is by taste!) and put your lid on, keep warm on low until your chicken is finished.
  6. Shred chicken in your kitchen aid (or with 2 forks)
  7. Open cauli rice pot and stir
  8. Add cauli rice to your bowl, then top with chicken.
  9. Now top with guacamole, sour cream and cheddar   

Voila! Enjoy!

You can also use the carnitas recipe from this post in lieu of chicken and it tastes amazing as well!

Salsa Chicken Low Carb/Keto Bowl with Cilantro Lime Cauliflower Rice – Instant Pot/Ninja Foodi Friendly Recipe
Ingredients
  • Steamable cauliflower rice
  • 3 limes
  • Cilantro
  • Chicken breast
  • Jar of salsa
  • Guacamole
  • Sour cream
  • Shredded cheddar
Instructions
  1. First off, you need to make the chicken. Just throw your chicken breasts (I used 5 thin sliced chicken breasts) into your slow cooker (4-6 hours on low), Instant Pot (just press the chicken button) or Ninja Foodi (15 minutes) with the jar of salsa (you can reserve a bit of salsa if you want some to top your burrito bowl!).
  2. Meanwhile, go ahead and steam your cauli rice per the directions on the bag.
  3. Melt the butter and then add your cauli rice to a saucepan
  4. Next, add lime juice and salt and pepper to taste.
  5. Top with cilantro (this is by taste!) and put your lid on, keep warm on low until your chicken is finished.
  6. Shred chicken in your kitchen aid (or with 2 forks)
  7. Open cauli rice pot and stir
  8. Add cauli rice to your bowl, then top with chicken.
  9. Now top with guacamole, sour cream and cheddar   
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Sausage and Peppers Recipe – Instant Pot, Ninja Foodi or Stove Top/Slow Cooker Friendly!

A simple and tasty sausage and peppers recipe that can be scaled up or down to feed a crowd or just a few. Very versatile and comes together quickly and easily! This recipe for sausage and peppers can be made on the stovetop, in the Instant Pot or in the Ninja Foodi.

My family likes to switch things up for Christmas. Some years we’ll do a more traditional Christmas dinner. Some years Mexican food and some years (maybe my favorite years?) we’ll do Italian food!

This year, I wasn’t sure what to make. My favorite items were already spoken for (lasagna and spaghetti!) and I knew that whatever I made had to be able to travel well, sit out possibly for a bit (when we say we eat at 6…that usually means 7), and feed a large crowd (my family Christmas usually has well over 25 people).

I love Sausage and Peppers and it scales very well for a crowd! It’s also incredibly flexible and easy to make. You can easily half this recipe for sausage and peppers if you are just cooking for your immediate family. You can also opt for spicy italian sausage, opt for turkey sausage, and you could also make this entire recipe in your instant pot or Ninja Foodi if you want!

Because I was making sausage and peppers for such a large crowd, it was easier for me to do the sauteing of veggies and sausage in a large pan on the stove, but when I make this just for my small family, I do the whole sausage and peppers recipe in the instant pot using the saute and then the slow cook feature.


Be sure to taste this and play with the seasoning! Add more Italian seasoning, more salt & pepper, some red pepper flakes if your family likes things spicy, etc. Let me know how you adapt this sausage and peppers recipe!

Sausage and Peppers Recipe

Ingredients:

  • 2 packs sweet Italian sausage
  • 2 onions sliced
  • 1 each red, green, yellow and orange bell pepper sliced
  • 1 tbsp minced garlic
  • 2 tbsp Italian seasoning
  • Salt & pepper to taste
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 jar marinara

Directions: 

  1. Cook sausage links whole until browned on all sides (won’t be cooked through)
  2. Remove from pan
  3. Put butter and olive oil on pan and then sauté veggies and garlic with seasoning until veggies are just softened.
  4. Add jar of marinara to slow cooker or instant pot
  5. Pour cooked veggies in with marinara.
  6. Slice partially cooked sausage up and then pan fry just to get both sides brown (might have to do this in batches)
  7. Add sausage to slow cooker/instant pot and cook on low until you need to serve!
Sausage and Peppers Recipe – Instant Pot, Ninja Foodi or Stove Top/Slow Cooker Friendly!
Ingredients
  • 2 packs sweet Italian sausage
  • 2 onions sliced
  • 1 each red, green, yellow and orange bell pepper sliced
  • 1 tbsp minced garlic
  • 2 tbsp Italian seasoning
  • Salt & pepper to taste
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 jar marinara
Instructions
  1. Cook sausage links whole until browned on all sides (won’t be cooked through)
  2. Remove from pan
  3. Put butter and olive oil on pan and then sauté veggies and garlic with seasoning until veggies are just softened.
  4. Add jar of marinara to slow cooker or instant pot
  5. Pour cooked veggies in with marinara.
  6. Slice partially cooked sausage up and then pan fry just to get both sides brown (might have to do this in batches)
  7. Add sausage to slow cooker/instant pot and cook on low until you need to serve!
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Instant Pot Sausage and Rice – Easy & Flavorful!

Are you looking for a quick easy weeknight dinner that is both flavorful and inexpensive? This Instant Pot Sausage and Rice fits all of those qualifications! This super simple Instant Pot Recipe comes together quickly and will be a great family meal to include in your regular meal planning rotation!

(Looking for more Instant Pot meals? Check out this Bacon Cheddar Low Carb Instant Pot Chicken Recipe or this Instant Pot Apple Cider Vinegar Country Style Ribs (Low Carb/Keto Friendly!) OR this Easy Instant Pot Spaghetti Squash! plus, don’t miss out on these Easy To Peel Instant Pot Hardboiled Eggs!)

The other day I found myself at 6pm with nothing defrosted for dinner and no plan. I usually have something in mind, but in the midst of record breaking heat in Texas, literally nothing sounded good.

I needed something easy and I needed something that would NOT heat up my kitchen.

I scrounged up a sausage link (just a super ordinary HEB sausage link!) and some rice and threw this yummy dish together within just a few minutes. It was definitely a WINNER!

You could add canned beans to this if you want. I would wait until after it cooks and then just stir the beans in. They should heat through quickly.

You will love this easy Insant Pot Sausage and Rice Recipe!

Instant Pot Sausage and Rice

 

Ingredients:

  • 1 onion, diced
  • 3 tablespoons minced garlic
  • 1 tablespoon olive oil
  • 1 1/2 cups rice (uncooked)
  • 1 8oz can tomato sauce
  • 2 cups chicken broth
  • 1 tablespoon Adobo seasoning
  • Sausage (cut into bite sized pieces)
  • Salt & pepper to taste

 

Directions:

    1. Turn your instant pot onto sauté mode
    2. Drizzle your olive oil in the instant pot
    3. Cook your onions and garlic until translucent (I usually add some salt & pepper at this point)
    4. Add your sausage and cook through.
    5. Add the rice and allow to sauté a couple of minutes.
    6. Next, add your chicken broth, tomato sauce and adobo seasoning. Stir well.
    7. Turn off sauté mode. Put the lid back on your instant pot.
    8. Seal the instant pot and put on the “rice” setting.
    9. Let cook on the rice setting and allow to naturally release.
    10. Taste to see if you need any salt & pepper.
    11. Stir and serve!

 

Instant Pot Sausage & Rice
Ingredients
  • 1 onion, diced
  • 3 tablespoons minced garlic
  • 1 tablespoon olive oil
  • 1 1/2 cups rice (uncooked)
  • 1 8oz can tomato sauce
  • 2 cups chicken broth
  • 1 tablespoon Adobo seasoning
  • Sausage (cut into bite sized pieces)
  • Salt & pepper to taste
Instructions
  1. Turn your instant pot onto sauté mode
  2. Drizzle your olive oil in the instant pot
  3. Cook your onions and garlic until translucent (I usually add some salt & pepper at this point)
  4. Add your sausage and cook through.
  5. Add the rice and allow to sauté a couple of minutes.
  6. Next, add your chicken broth, tomato sauce and adobo seasoning. Stir well.
  7. Turn off sauté mode. Put the lid back on your instant pot.
  8. Seal the instant pot and put on the “rice” setting.
  9. Let cook on the rice setting and allow to naturally release.
  10. Taste to see if you need any salt & pepper.
  11. Stir and serve!
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Easy One Pot Sloppy Joe Pasta Recipe

Do you LOVE Sloppy Joe’s? If so, you will love this Sloppy Joe Pasta recipe! This is an easy one pot weeknight meal that is sure to please even your pickiest eater.

First off, I did not grow up eating sloppy joe’s. My mom wasn’t a fan, and somehow I made it through my entire childhood never even trying a sloppy joe. Crazy!

As an adult, I finally got my first chance, and I will admit…I wasn’t super impressed. I’m not a huge fan of the “sweetness” of sloppy joe’s. Maybe if I had grown up with that flavor profile, it would be different?

I’m really not sure.

(Did you grow up with Sloppy Joe’s? Love them? Maybe you need this t-shirt, haha!)

However, I had this recipe at a friend’s house a few years ago and it totally WORKED! I loved it!

As a mom, I also love it because it is one pot, is pretty flexible and it makes enough for a crowd. (here are some other one pot meals you might enjoy: Chicken with Rice, Slow Cooker Chicken, Broccoli and Stuffing or One Skillet Chicken Thighs with Red Wine Vinegar. )

If you, like me, aren’t a huge fan of the sweetness of sloppy joes, decrease or even omit the brown sugar in this sloppy joe pasta recipe. It will be amazing regardless!

Sloppy Joe Pasta

 

Ingredients: 

  • 1 lb ground beef
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 1 tablespoon butter
  • 3 tablespoons minced garlic
  • 2 15 oz cans fire roasted tomatoes
  • 1 15 oz can tomato sauce
  • Plus use the empty can of tomato sauce to add 15 oz of water as well
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons apple cider vinegar
  • 1/3 cup brown sugar (use a bit less or omit if you like less sweetness)
  • 12 oz egg noodles
  • salt & pepper to taste

Directions: 

  1. Melt the butter in a large pot, add the diced veggies and saute until translucent. Add the garlic and saute a couple of minutes.
  2. Now, brown the ground beef (season with salt & pepper at this point) in the pot with the veggies.
  3. Next add the remainder of ingredients except for the egg noodles and simmer about 5 minutes
  4. Now, add the egg noodles and cover the pot. Cook until the egg noodles soften.
  5. Taste to see if you need more salt & pepper
  6. Enjoy!

 

Ingredients
  • 1 lb ground beef
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 1 tablespoon butter
  • 3 tablespoons minced garlic
  • 2 15 oz cans fire roasted tomatoes
  • 1 15 oz can tomato sauce
  • Plus use the empty can of tomato sauce to add 15 oz of water as well
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons apple cider vinegar
  • 1/3 cup brown sugar (use a bit less or omit if you like less sweetness)
  • 12 oz egg noodles
  • salt & pepper to taste
Instructions
  1. Melt the butter in a large pot, add the diced veggies and saute until translucent. Add the garlic and saute a couple of minutes.
  2. Now, brown the ground beef (season with salt & pepper at this point) in the pot with the veggies.
  3. Next add the remainder of ingredients except for the egg noodles and simmer about 5 minutes
  4. Now, add the egg noodles and cover the pot. Cook until the egg noodles soften.
  5. Taste to see if you need more salt & pepper
  6. Enjoy!
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Easy Beef Tips and Gravy in the Slow Cooker

Talk about a simple meal! This super easy beef tips and gravy recipe is made in your slow cooker and is essentially a dump and go recipe! Made with simple ingredients you likely already have on hand. You can serve this slow cooker beef tips and gravy recipe over egg noodles, rice, mashed potatoes, mashed cauliflower…the possibilities are endless!

I love gravy. I LOVE gravy. All kinds of gravy. I could eat a bowl of gravy with a spoon.

I also love beef tips! This recipe for easy beef tips and gravy is so simple that you might just find yourself putting it on your menu multiple times a month.

These beef tips are great all on their own, but the best part of gravy is serving it over a big bed of CARBS! (sorry…but not sorry!).

Serve these beef tips over rice, mashed potatoes, egg noodles, anything you want!

Let me know your favorite carb to serve beef tips and gravy over!

Looking for more easy weeknight recipes? Be sure to check out my recipe for Slow Cooker French Dip sandwiches, Country Style Ribs with Apple Cider Vinegar, or Tex Mex Chicken Casserole.

Easy Beef Tips and Gravy in the Slow Cooker

Ingredients:

  • 2 lbs beef stew meat (I buy the kind already cut up)
  • 1 (10.75 oz) can condensed cream of mushroom soup (if you have mushroom  haters in your house, you can use cream of chicken!)
  • 1 packet brown gravy mix 
  • 1 cup beef broth
  • 1 small diced onion
  • 1-2 cloves of minced garlic
  • (To finish): 2TB of flour with ¼ cup water

Optional: Egg noodles, mashed potatoes, white rice

Directions:

  1. Put your meat along the bottom of your slow cooker and turn the  heat on low
  2. Meanwhile, put your cream of mushroom soup, gravy mix, beef broth, onion and garlic in a bowl and mix well.
  3. Pour over your beef tips and close the lid.
  4. Cook on low 4-6 hours
  5. Remove the beef and set aside. Stir your water/flour slurry together and gradually add it to the gravy in the crockpot until it is well combined (this is to thicken your gravy).
  6. Add the beef back in and cook about another 10-15 minutes (you can make your pasta/rice/potatoes during this time!)
  7. Serve and enjoy!
Easy Beef Tips and Gravy in the Slow Cooker
Ingredients
  • 2 lbs beef stew meat (I buy the kind already cut up)
  • 1 (10.75 oz) can condensed cream of mushroom soup (if you have mushroom  haters in your house, you can use cream of chicken!)
  • 1 packet brown gravy mix
  • 1 cup beef broth
  • 1 small diced onion
  • 1-2 cloves of minced garlic
  • (To finish): 2TB of flour with ¼ cup water
  • Optional: Egg noodles, mashed potatoes, white rice
Instructions
  1. Put your meat along the bottom of your slow cooker and turn the  heat on low
  2. Meanwhile, put your cream of mushroom soup, gravy mix, beef broth, onion and garlic in a bowl and mix well.
  3. Pour over your beef tips and close the lid.
  4. Cook on low 4-6 hours
  5. Remove the beef and set aside. Stir your water/flour slurry together and gradually add it to the gravy in the crockpot until it is well combined (this is to thicken your gravy).
  6. Add the beef back in and cook about another 10-15 minutes (you can make your pasta/rice/potatoes during this time!)
  7. Serve and enjoy!
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How To Cook Thick Boneless Pork Chops – Perfect Every Time!

How To Cook Thick Boneless Pork Chops

This super easy recipe for how to cook thick boneless pork chops is foolproof! You start by pan searing these pork chops and then finish them off by baking them in the oven. This super easy recipe results in tasty, juicy pork chops every single time! You have to try these!

 

It’s time for an admission. I love pork chops, but I am awful at making them. Honestly they are always way too dry and disgusting. They are such a budget cut of meat though, so I just keep trying!

(Looking for more budget meals? Check out this awesome one pot chicken with rice recipe!)

Recently, I was sent a box of meat from Butcher Box (here is the unboxing!) and included in the box were some very thick cut pork chops. I had never cooked pork chops that were this thick before, so I ran to google for suggestions. I ended up taking several different suggestions and coming up with this!

(Need a side item? Check out this awesome creamy Parmesan spinach OR this creamy cauliflower mash! If you are not following a low carb/keto diet, you could make my awesome mashed potatoes!)

Now, every time I make pork chops, I know they will be PERFECT!

You might also like: Reverse Meal Planning – How I Save A Ton On Groceries By Reverse Meal Planning!

How To Cook Thick Boneless Pork Chops

Ingredients: 

  • Thick Boneless Pork Chops (between 1 1/2-2 inches)
  • Salt & Pepper
  • Olive Oil

Directions: 

  1. First you’ll want to bring your pork chops to room temperature (or close to it).
  2. Also, if there is fat along one side of the pork chop, you might want to “score” (cut into) it about every half inch or so.
  3. Preheat your oven to 400 degrees
  4. In a heavy duty, oven safe pan, heat up about 2 tablespoons of olive oil
  5. Season your pork chops with salt and pepper
  6. Place your pork chops in your pan and brown them on all sides. This will probably take a couple of minutes per side.
  7. Once your oven is ready, put your pork chops in until they reach 145 degrees internally. This took about 10 minutes for me. (these will “cook” more during rest. Don’t skip the rest! The rest is essential!)
  8. Take your pork chops out of the oven and put them on a plate. Tent some aluminum foil over your plate.
  9. Now make your gravy (I made a simple packet gravy in the pan the pork chops cooked in…it gave it extra flavor!) and any sides while your pork chops rest for a bit.
  10. Serve your pork chops and enjoy!

Yum!

How To Cook Thick Boneless Pork Chops – Perfect Every Time!
Ingredients
  • Thick Boneless Pork Chops (between 1 1/2-2 inches)
  • Salt & Pepper
  • Olive Oil
Instructions
  1. First you’ll want to bring your pork chops to room temperature (or close to it).
  2. Also, if there is fat along one side of the pork chop, you might want to “score” (cut into) it about every half inch or so.
  3. Preheat your oven to 400 degrees
  4. In a heavy duty, oven safe pan, heat up about 2 tablespoons of olive oil
  5. Season your pork chops with salt and pepper
  6. Place your pork chops in your pan and brown them on all sides. This will probably take a couple of minutes per side.
  7. Once your oven is ready, put your pork chops in until they reach 145 degrees internally. This took about 10 minutes for me.
  8. Take your pork chops out of the oven and put them on a plate. Tent some aluminum foil over your plate.
  9. Now make your gravy (I made a simple packet gravy in the pan the pork chops cooked in…it gave it extra flavor!) and any sides while your pork chops rest for a bit.
  10. Serve your pork chops and enjoy!
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Instant Pot Apple Cider Vinegar Country Style Ribs (Low Carb/Keto Friendly!)

Instant Pot Ribs

Do you love ribs? Are you on a low carb/keto diet? Even if you aren’t, this super easy recipe for country style ribs is the BEST ever! These Apple Cider Vinegar Ribs are flavorful, easy and quick. Just use your Instant Pot to make the BEST ribs you have ever eaten! You can also make these country style ribs on the stove or in your slow cooker!

This Braised Short Ribs & Creamy Polenta recipe is one of my FAVORITES! My husband and I have committed to a low carb/keto lifestyle (well…most of the time). A lot of our favorite recipes are easily adapted thankfully (find some of our favorite low carb recipes  here), and this is no exception.

Even better? I have figured out how to make this in the Instant Pot (find more Instant Pot Recipes here)! Which cuts down dramatically on the cook time.

The one thing we do miss is serving this over the creamy polenta. The broth that this Apple Cider Vinegar Ribs recipe makes is SO flavorful and delicious that it just BEGS to be served over some kind of starchy creamy carb filled side dish.

Thankfully, you can serve this on top of my creamy mashed cauliflower and it is still absolutely delicious! In this case, I did not have any cauliflower, so we served it over roasted spaghetti squash (I cooked it in the oven, because my Instant Pot was being used for the ribs….but here is how to cook the Spaghetti Squash in your Instant Pot if you are lucky enough to have TWO Instant Pots!).

This version is a bit more simplified, but still JUST as tasty!

Instant Pot Apple Cider Vinegar Country Style Ribs

Ingredients:

  • 2-3 lbs country style ribs
  • 3 tbsp of olive oil
  • kosher salt and black pepper
  • 1 onion chopped
  • 4 cloves of minced garlic
  • 2 tbsp tomato paste
  • 1/4 cup apple cider vinegar
  • 2 bay leaves
  • 2 1/2 cups chicken stock

Directions:

  1. Dry off your ribs and season them with the salt and pepper
  2. Heat up your oil in your instant pot on “saute” mode and brown your ribs on all sides
  3. Remove the ribs from the heat and keep them warm
  4. Add in the onions and cook until soft
  5. Add the garlic and cook for about 1 more minute, then add the tomato paste and cook for about 3 more minutes
  6. Add the vinegar and bay leaves and scrape up all the yummy brown bits on the bottom of the pan.
  7. Return the ribs back to the Instant Pot and add the chicken stock
  8. Cook under pressure for 30 minutes and allow to naturally release for 10 minutes

Enjoy!

 

Instant Pot Apple Cider Vinegar Country Style Ribs (Low Carb/Keto Friendly!)
Ingredients
  • 2-3 lbs country style ribs
  • 3 tbsp of olive oil
  • kosher salt and black pepper
  • 1 onion chopped
  • 4 cloves of minced garlic
  • 2 tbsp tomato paste
  • 1/4 cup apple cider vinegar
  • 2 bay leaves
  • 2 1/2 cups chicken stock
Instructions
  1. Dry off your ribs and season them with the salt and pepper
  2. Heat up your oil in your instant pot on “saute” mode and brown your ribs on all sides
  3. Remove the ribs from the heat and keep them warm
  4. Add in the onions and cook until soft
  5. Add the garlic and cook for about 1 more minute, then add the tomato paste and cook for about 3 more minutes
  6. Add the vinegar and bay leaves and scrape up all the yummy brown bits on the bottom of the pan.
  7. Return the ribs back to the Instant Pot and add the chicken stock
  8. Cook under pressure for 30 minutes and allow to naturally release for 10 minutes
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One Skillet Skinless Chicken Thighs With Red Wine Vinegar

One Skillet Skinless Chicken Thighs With Red Wine Vinegar

This tasty skinless chicken thighs recipe is made in just ONE skillet! This one skillet chicken thighs recipe is an inexpensive meal that tastes super expensive. These chicken thighs are absolutely mouthwatering in this red wine sauce. Super simple and uses ingredients you already have on hand for an easy, cheap, frugal flavorful meal that tastes like big bucks! #chickenthighsrecipe #oneskilletmeals #oneskilletchickenthighs #cheapmeals

 

There aren’t many words to describe this dish that really do it justice.

Oh, I was a bit skeptical at first. Some of the ingredients gave me pause.

I don’t cook with vinegar that often, but I always enjoy the taste of the finished product, so I’m not sure why I was nervous.

I didn’t even take as many pics as I typically do because I wasn’t sure it would be blog worthy.

Speaking of vinegar related dishes, I make a killer rissoto with balsamic vinegar that I’ll have to share some time (actually, it’s right here).

For now though, I present you with Skinless Chicken Thighs in Red Wine Vinegar!

Skinless Chicken Thighs in Red Wine Vinegar

adapted from Gina’s Skinny Taste

Ingredients:

  • 8 skinless chicken thighs with skin removed
  • 1/2 cup red wine vinegar
  • 1 cup fat free chicken broth
  • 1 tbspn honey
  • 1 tbpsn tomato paste
  • 1 tspn butter
  • 1 onion sliced thinly (she used shallots, I couldn’t find any)
  • 2 cloves garlic sliced thinly
  • 1/2 cup dry white wine (or you can just use more chicken broth)
  • 2 tbspn Light Sour Cream
  • 2 tbspn Parsley (fresh)
  • salt & pepper to taste

Directions:

    1. Pat your chicken dry and season it well with salt and pepper
    2. Meanwhile combine the red wine vinegar, 3/4 cup of the chicken broth, honey and tomato paste and bring to a boil. Bring down to a simmer and reduce down to about 3/4 cup. Remove from heat

    1. Melt the butter in a large skillet and brown the chicken on both sides. About 6-8 minutes per side. Remove the chicken from the pan
    2. Add the onion and garlic to the pan and cook until tender and browned.

  1. Return the chicken to the pan and pour the red wine vinegar sauce over the chicken. Add salt and pepper, remaining broth and wine to the pan and cover. Let simmer 20 minutes
  2. Remove the chicken and add the sour cream in. Stir until thickened and add parsely. Serve over chicken.

I served this with veggies and mashed potatoes. The sauce made an amazing gravy for the mashed potatoes and this was even good as leftovers the next day. This is definitely a keeper recipe in our household and I love that it uses simple, basic ingredients.

You’ll definitely want to bookmark this recipe! Be sure to check out Gina’s original recipe as well. I changed things up a bit, you might find you like hers better!

Nutrition Info: Serving Size 2 thighs per person-240 cals/  7 g fat/ 11g  carbs/ .3 g fiber/ 28 g protein 6 WW Points Plus


Creamy Keto/Low Carb Chicken with Mushrooms and Artichokes Recipe

Chicken with Mushrooms and Artichokes

This keto & low carb friendly recipe is amazing! This smothered chicken with mushrooms and artichokes is packed full of flavor and does NOT taste like diet food! This is an easy weeknight recipe for anyone looking for a super flavorful dinner.

Flavorful, filling, keto & low carb friendly! This meal is incredible.

My husband doesn’t even LIKE mushrooms and artichokes and he said this chicken was absolutely incredible (and I got to eat his mushrooms and artichokes, so it was a total WIN/WIN for me!). My 9 year old daughter said the chicken was SO tasty! She loved it! (she also did not eat her mushrooms and artichokes…more for me!).

If you are not a mushroom eater, you can probably cut those out. But do NOT cut out the artichokes. They are a big flavor booster!

Creamy Keto/Low Carb Chicken with Mushrooms & Artichokes Recipe

Ingredients: 

  • 6 boneless skinless chicken breasts
  • 1 1/2 teaspoon paprika
  • 1 1/2 teaspoon dried thyme
  • Salt & Pepper to taste
  • 1 can of drained artichoke hearts
  • 1 tablespoon of butter
  • 8 oz sliced mushrooms
  • 2 tablespoons almond meal
  • 3/4 cup chicken broth
  • 1/2 cup heavy cream

Directions: 

  1. Preheat your oven to 375
  2. Mix together your seasonings
  3. In a 9×13 baking dish (mine is glass), lay your chicken out and season using the seasoning mixture. Be sure to season both sides.
  4. Add your artichokes to your 9×13 baking dish, in between the chicken breasts.
  5. Using the butter, saute your mushrooms until they are well cooked. Add the almond meal to your mushrooms and cook them about 1 minute more.
  6. Then add the chicken broth and bring to a simmer for 3-5 minutes (the sauce will thicken slightly).
  7. Finally add your heavy cream and heat through about 1 minute.
  8. Pour the sauce over the chicken and artichokes.
  9. Bake for 30 minutes.

YUM! I served this with some mashed cauliflower. This was the BEST meal we ate that week!

Enjoy!

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Creamy Keto/Low Carb Mushroom & Artichoke Chicken Breast Recipe
Ingredients
  • Ingredients:
  • 6 boneless skinless chicken breasts
  • 1 1/2 teaspoon paprika
  • 1 1/2 teaspoon dried thyme
  • Salt & Pepper to taste
  • 1 can of drained artichoke hearts
  • 1 tablespoon of butter
  • 8 oz sliced mushrooms
  • 2 tablespoons almond meal
  • 3/4 cup chicken broth
  • 1/2 cup heavy cream
Instructions
  1. Preheat your oven to 375
  2. Mix together your seasonings
  3. In a 9×13 baking dish (mine is glass), lay your chicken out and season using the seasoning mixture. Be sure to season both sides.
  4. Add your artichokes to your 9×13 baking dish, in between the chicken breasts.
  5. Using the butter, saute your mushrooms until they are well cooked. Add the almond meal to your mushrooms and cook them about 1 minute more.
  6. Then add the chicken broth and bring to a simmer for 3-5 minutes (the sauce will thicken slightly).
  7. Finally add your heavy cream and heat through about 1 minute.
  8. Pour the sauce over the chicken and artichokes.
  9. Bake for 30 minutes.
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