Friday, June 1, 2012

Spinach, Zucchini and Brie-stuffed Chicken

So I've recently started the keto diet: no more than 20g of carbs a day, but high-fat and high-protien. I'm not going to get into all the nitty-gritty, but if you're interested in information about keto, check out this subreddit or this lovely info graphic.

But fear not! I'm not starving or stupid or lethargic or anything like that. This has been a great, super-effective diet. Not to mention the fact that we're eating like kings these days.

Don't believe me? Scroll back to the picture.


Spinach, Zucchini & Brie-stuffed Chicken

2 chicken breasts
2 tbsp olive oil
Salt & Pepper
2 cups spinach
1 medium zucchini, sliced
2 medium slices of double cream brie (or any other cheese you like)
2 tbsp heavy cream

Cover your chicken breast in olive oil, salt, pepper and bake for 30 minutes at 400° (or until the juice runs clear, not pink, when you cut it).

Sautee your zucchini and spinach and set aside.

When your chicken is done, cut it horizontally, like a bun, and put the veggies and a few generous slices of double-cream brie down. Scrap the drippings and fat from the baking sheet and toss it into a sauce pan. Stick the chicken and vegs back in the oven to melt the cheese.

Add some heavy cream to your drippings, on a low-med heat until incorporated and a little thicker. This is your sauce.
Cheese melted? Good. Now take it out and pour the sauce over it.

Depending on how much zucchini and spinach you put in there, the carbs will vary. Brett and I used 1 medium zucchini and 2 cups spinach between the two of us and it came out to 5 carbs a piece.

1 comment:

  1. oooh that looks like the best diet ever!!