Keto Low GI Chicken and Mushroom Skillet
This chicken and mushroom skillet is an easy and mouthwatering dinner option perfect for a Low-GI Keto diet. The juicy chicken thighs pair perfectly with the savory sauce, umami mushrooms, and sweet peas. This chicken recipe yields a fancy, delicious, and hearty meal without the extra effort. It is one of our favorite Keto chicken recipes because it takes under 30 minutes to prepare and is cooked in one skillet. How to make Low-GI Keto High-Protein recipes?The glycemic index (GI) is a value used to measure how much specific foods increase blood sugar levels. When preparing Low Glycemic Keto foods, you need to be aware of all the ingredients’ glycemic indexes. Any value under 55 is considered Low-GI, but keep in mind that not all Low-GI foods are Keto-friendly, and vice versa. This recipe uses ingredients with a very Low-GI of less than 1, including chicken, olive oil, bacon, mushrooms, chicken broth, and some Low-GI ingredients, including green peas (GI=48), parsley (GI=15), and onions (GI=10).What can you serve this meal with?Low-GI Keto recipes like this one are usually nutritious, satiating, and balanced on their own. However, you can serve it with a simple Low-Carb side dish like spiralized noodles, cauliflower rice, or steamed vegetables. These juicy chicken pieces will also pair perfectly with these Keto roasted brussel sprouts.Can you use chicken breasts instead of chicken thighs?Even though chicken thighs are juicier and more tender, you can swap them for breasts in the same amount as long as you use boneless and skinless. You can also use turkey thighs/breasts for this recipe. Is this recipe suitable for meal prep?Absolutely! This dish is just as tasty the next day. Preparing a larger batch is as quick and easy and will provide you with ready-to-eat
How to Make It
Step 1
Season the chicken thighs with salt and pepper and dust with coconut flour. Slice the mushrooms and finely chop the onion and bacon. Add 1 tbsp of oil to a skillet and place over medium-high heat.
Step 2
Add the chicken to the skillet and cook for 3-4 minutes. Flip the thighs and cook for 2-3 minutes until golden and brown. Transfer to a plate.
Step 3
Add another tablespoon of oil, then add the mushrooms and bacon. Sauté for 2 minutes, then add the onions. Cook for another minute.
Step 4
Add the broth and vinegar and stir. Bring to a simmer, then return the chicken to the skillet. Drop the heat to medium-low and cook for 10 minutes until the chicken is cooked all the way through.
Step 5
Add the peas and simmer for 2-3 more minutes. Chop the parsley and sprinkle it on top. Serve with your side dish of choice.
Ingredients
- Extra virgin olive oil – 2 tbsp
- Coconut flour – 2 tbsp
- Chicken thigh – 4 large
- Beef bacon – 3 slice – 6″ long
- Red onion – 0.5 medium – 2 1/2″ diameter
- Mushrooms, raw – 300 g
- Chicken broth – 1.25 cup
- Vinegar White Distilled – 1 tbsp
- Frozen peas – 0.25 cup
- Parsley – 2 tbsp
- Salt – 0.5 tsp
- Black pepper – 0.5 tsp