Home / Recipes / Gluten Free / Keto 5:2 Quick Chicken and Veggie Lunch
Keto 5:2 Quick Chicken and Veggie Lunch
How to Make It
Step 1
Cut the cauliflower into florets and cut the chicken into thin strips. To a pan over medium heat, add the cauliflower and chicken. Sauté until the chicken is cooked and the cauliflower florets are tender. Don’t worry about adding oil to the pan; the fat from the chicken thighs will render and grease the pan.
Step 2
Meanwhile, in a small bowl, whisk the yogurt, lemon juice, and a pinch of salt to make a creamy sauce. Once the cauliflower and chicken are cooked, add the spinach and allow it to slightly wilt.
Step 3
Transfer the cooked chicken and cauliflower to a serving plate. Drizzle the yogurt sauce on top, and enjoy. Store leftovers in an airtight container in the refrigerator for 3-5 days.
Ingredients
- Cauliflower – 100 g
- Chicken Thighs (Skinless & Boneless) – 100 g
- Salt and Pepper, to taste – 0.5 tsp
- 5% Authentic Greek Strained Yogurt – 1 tbsp
- Lemon juice – 1 tsp
- Spinach – 1 cup
