Keyword: creamy, High Fat, High Protein, Keto Maintenance, Low Carb
Servings: 2
Cost: £7
Ingredients
300gChicken thighsboneless, skin-on
150gFresh spinach
100mlDouble cream
20gButter
2clovesGarlic
50gOnion
15mlOlive oil approx. 15ml
Salt & pepper to taste
15gGrated parmesan for extra flavour and fat
Instructions
Prep:
Finely chop the onion and garlic. Rinse and roughly chop the spinach if needed.
Cook chicken:
Heat olive oil in a frying pan over medium heat. Add chicken thighs and sear for ~5 minutes per side until browned and cooked through. Remove and keep warm.
Sauté aromatics:
Add butter to the pan. Sauté the onion and garlic for 2–3 minutes until softened.
Add spinach:
Toss in spinach and cook until wilted (~2 minutes).
Creamy sauce:
Pour in the double cream, season with salt and pepper, and stir until combined. Let it simmer gently for 2–3 minutes.
Combine:
Return the chicken to the pan. Simmer for another 2–3 minutes to blend flavours.
Serve:
Plate up and optionally sprinkle with parmesan.
Notes
Macro NutrientsCalories ~560 kcal Protein ~35g Fat ~43g Net Carbs ~4.5g Fibre ~1.5g Total Carbs ~6g