Gluten Free/ GF option Ketogenic (Keto-friendly) Mains Nut Free

Creamy chicken and bacon

12th June 2018

Cook Time30 mins

Yields4 Servings

Keto Info: 68% fat, 2% carbs, 31% protein. (N.B this is just the meat and sauce, it can be served with a variety of things. The pictures below show 2 different options. My preference is to have it with vegetables rather than pasta as it's a healthier option and provides loads of flavour!)

 650 g chicken breasts
 13 g organic coconut oil
 17 g salted butter
 3 unsmoked bacon rashers
 250 g double cream
 35 g spinach
 1 tsp each of paprika, turmeric, cayenne pepper
 1 dash each of oregano, cumin seeds, salt, black pepper, chilli flakes

1

Put the butter and coconut oil into a large pan or wok (I prefer to use a wok style pan). Heat on a hob over a low heat until melted and then take off the heat.

2

Preheat your grill on a medium setting.

3

Dice the chicken breasts into the wok, along with the cayenne pepper, turmeric, salt and pepper. Put on a low heat and let it cook for around 5 minutes.

4

Whilst the chicken is cooking, place the bacon in the grill.

5

After 5 minutes of cooking the chicken, turn the heat up a little and give it a good stir, you want to make sure it’s all cooking well. Also, now shred the spinach and add that. Mix again. Keep regularly mixing with this on a medium heat for a further 5-10 minutes until you think the chicken is virtually finished cooking. You can check this by cutting a piece of chicken in half and checking that the meat is cooked through and white.

6

Take the bacon out of the grill and turn over, then place back in.

7

Now, turn the chicken mix onto a low heat again and add half of the cream and then the oregano, cumin seeds, chilli flakes and paprika. Keep stirring for a few minutes.

8

Check the bacon to see if it looks cooked, if not it should only need a couple more minutes. Once it has finished take it out of the grill and chop it up into the creamy chicken mix.

9

Once the bacon has been added, add the rest of the cream and turn up to a medium heat. I like to constantly stir the mixture at this point and I do this for at least 3 minutes so that the cream absorbs all the flavours and thickens slightly.

10

I would now get a teaspoon and just try a little bit of the sauce to see if you want it to be cooked for a little longer to either thicken it or to heat it up more.

11

Finally, serve with whatever accompaniment you’d like such as pasta or vegetables.

Ingredients

 650 g chicken breasts
 13 g organic coconut oil
 17 g salted butter
 3 unsmoked bacon rashers
 250 g double cream
 35 g spinach
 1 tsp each of paprika, turmeric, cayenne pepper
 1 dash each of oregano, cumin seeds, salt, black pepper, chilli flakes

Directions

1

Put the butter and coconut oil into a large pan or wok (I prefer to use a wok style pan). Heat on a hob over a low heat until melted and then take off the heat.

2

Preheat your grill on a medium setting.

3

Dice the chicken breasts into the wok, along with the cayenne pepper, turmeric, salt and pepper. Put on a low heat and let it cook for around 5 minutes.

4

Whilst the chicken is cooking, place the bacon in the grill.

5

After 5 minutes of cooking the chicken, turn the heat up a little and give it a good stir, you want to make sure it’s all cooking well. Also, now shred the spinach and add that. Mix again. Keep regularly mixing with this on a medium heat for a further 5-10 minutes until you think the chicken is virtually finished cooking. You can check this by cutting a piece of chicken in half and checking that the meat is cooked through and white.

6

Take the bacon out of the grill and turn over, then place back in.

7

Now, turn the chicken mix onto a low heat again and add half of the cream and then the oregano, cumin seeds, chilli flakes and paprika. Keep stirring for a few minutes.

8

Check the bacon to see if it looks cooked, if not it should only need a couple more minutes. Once it has finished take it out of the grill and chop it up into the creamy chicken mix.

9

Once the bacon has been added, add the rest of the cream and turn up to a medium heat. I like to constantly stir the mixture at this point and I do this for at least 3 minutes so that the cream absorbs all the flavours and thickens slightly.

10

I would now get a teaspoon and just try a little bit of the sauce to see if you want it to be cooked for a little longer to either thicken it or to heat it up more.

11

Finally, serve with whatever accompaniment you’d like such as pasta or vegetables.

Creamy chicken and bacon

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