30-Minute Easy Slow Carb Roast Chicken

Slow Carb Roast Chicken

This recipe is ridiculously simple and very tasty.  A perfect inaugural slow carb roast chicken for a bachelor or bachelorette new to cooking.  So easy and so well received that my friend’s non-cook boyfriend asked me to teach him to make it.  This dish is great served with green beans and roast veggies.

30-Minute Easy Slow Carb Roast Chicken

Ingredients

  • 1 t ghee (optional)
  • 1 Tbs olive oil
  • 2 large chicken pieces on the bone (chicken Maryland is what I use)
  • Roasting vegetab les – whatever you have on hand (onions, carrots, parsnips or and ear of corn chopped up into two inch sections all work well and fit into Slow Carb.  If you’re aren’t Slow Carbing or have guests, it’s nice to add potatoes as well )
  • Everyday Seasoning Blend or other seasonings.   See below.

Instructions

  1. Preheat oven to 220 C or 425 F.
  2. If you plan on roasting veggies, peel and chop into small pieces roughly the same size and put in a medium-large baking dish (it is important that the pan is big enough so that there is plenty of room for veggies to crisp.) Toss with a bit of macadamia nut oil.  Pop in the oven while you prep the chicken.
  3. Season chicken with seasoning blend.  I use a premade blend of sea salt, peppercorns, dried onion, garlic, parsley and oregano called Everyday Seasonings sold at Aldi.  You can make your own by filling a grinder with those spices.  Alternatively, I like Penzey’s Mural of Flavor or season on your own any way you like.   Any poultry seasoning free of sugar and fillers is fine.  Even plain old salt and pepper tastes great.
  4. Place ghee and oil in a non-stick frying pan over medium heat. Add chicken and brown for 2 minutes each side until golden.
  5. Transfer to baking dish with the veggies.  Reduce heat to 175 C or 350 F.  Roast for 15 minutes, and then stir veggies and flip the chicken pieces over. Roast for 15 minutes longer and then remove from the oven and serve.
https://www.slowcarbmealplanner.com/30-minute-easy-roast-chicken/

**Note: I like crispy, caramelized veggies so I will sometimes stir more often, but this isn’t necessary.

Arugula Salad With Grilled Chicken, Walnuts, White Beans, and Tomatoes

Arugula Salad With Grilled Chicken, Walnuts, White Beans, and Tomatoes | slowcarbmealplanner.com
Here’s a really great slow-carb friendly lunch recipe. You can use it for dinner too, but people get really keen on having a bunch of lunch recipes (in my own life there really isn’t much difference between the two), so I’m calling it a lunch recipe.

It’s got everything you want: protein, veg, legumes, and some healthy fat. Good portions of each, as well.

I like arugula because it’s kind of spicy. It takes an otherwise bland-tasting lettuce and kicks it up a notch.

This was thrown together (as you can kind of tell from the photo) at work, and all I did was buy pre-cooked chicken strips with the rest of my ingredients. Each ingredient works really well, and as you eat it, it feels hearty.

And watch for a whole bunch of your co-workers to comment on how healthy you’re eating and how good it smells.

Egg-Free Slow-Carb Breakfast: Almond Porridge

Egg-Free Slow-Carb Breakfast: Almond Porridge

Ingredients

  • 1 c almond meal (for a coarser mouthfeel, you can also just grind up almonds in a food processor)
  • Cream from one can of full-fat coconut milk (the stuff you skim off the top of the can after it’s been in the fridge)
  • an optional bit or two of stevia
  • 2 tsp cinnamon
  • pinch of ground nutmeg

Instructions

  1. In a saucepan, heat the coconut cream until it “melts” and gets liquidy. Then add the almonds and sweetener. Mix until combined thoroughly. Stir and cook on medium for about 5 minutes.
  2. When it thickens up a bit and you’re almost ready to take it off, add the seasonings and stir it together.
https://www.slowcarbmealplanner.com/arugula-salad-with-grilled-chicken-walnuts-white-beans-and-tomatoes/

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Tandoori Chicken Skewers with Broccoli and Cauliflower Couscous

Tandoori chicken with broccoli and cauliflower couscous

Indian food is one of my favorite kinds to eat on slow-carb. I got the idea for the “couscous” one day, and I was really quite pleased (and slightly surprised) at how it turned out. I used a food processor to grate it, and the texture was lovely. Not quite as grainy as couscous, but that could also depend on how much you cook it.

For the tandoori spice, be careful to read labels when you buy it. The first one I looked at had wheat and sugar in it. The second only had the spices.

So here’s one of my favorite slow-carb diet chicken recipes:

Tandoori Chicken Skewers with Broccoli and Cauliflower Couscous

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 4

Ingredients

  • 1 1/4 lb skinless chicken thighs cut into chunks (maybe 4 per thigh)
  • 2 Tbsp tandoori spice mix
  • 1 medium red onion, cut into 16 wedges
  • olive oil
  • 1 Tbsp ghee
  • 1/2 head grated cauliflower
  • 1/2 head grated broccoli

Instructions

  1. Put the chicken cubes and the spice mix in a plastic bag that you can shake up to coat well. Refrigerate at least an hour, but up to 8 so it can get all that spicy goodness!
  2. Preheat the grill or use a broiler. Thread chicken and onion on skewers, ideally 8 skewers. Brush olive oil lightly on the skewers before grilling.
  3. Place them on the grill under the broiler until the chicken is cooked through, about 8 minutes.
  4. Steam the cauliflower and broccoli until tender. Melt the ghee in a pan, and optionally temper it with some chili. Then toss the veggies in the ghee. Season with some salt and pepper and serve the skewers over the bed of vegetables.
https://www.slowcarbmealplanner.com/tandoori-chicken-skewers-with-broccoli-and-cauliflower-couscous/

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