![]() ![]() To keep this lowcarb, I used my Kaizen lowcarb rice (just 6 net carbs + 20g protein per serving), but you can use rice, cauli rice, quinoa, or whatever you like. 5 Make the white sauce by mixing 3 tbsp mayo, 2 tbsp sour cream, 3 tbsp white vinegar, a small pinch of salt, & lots of fresh cracked pepper. 4.Get your other veggies ready: thinly slice iceberg lettuce, tomato, and finely chop some fresh parsley. Mix well, then let it sit for about 10-15 mins, stirring it a couple of times. Add to a bowl, sprinkle with 2-3 pinches salt, 1 to 2 tbsp of sumac, and juice of 1 large lemon. 3.Make the sumac pickled red onions by cutting a large red onion in half & thinly slicing it. This takes about 10-12 mins depending on thickness of chicken. 2.When you’re ready to eat, bring a pan to medium heat, add 1 tbsp avocado oil, add the chicken, and cook it through on medium heat, mixing often with a spatula. Mix VERY well, then ideally let this marinate for 2 hours to overnight, but if you want to make it right away you can. Mix with 1 tbsp smoked paprika, 1 tbsp garlic powder, 1/2 tbsp sumac, 1/2 tbsp oregano, 1/2 tsp cumin, 1/4 tsp cinnamon, a few pinches of salt, & ground pepper along with 2 tbsp plain yogurt and juice of half a lemon. ![]() ![]() Dice 2 lbs chicken thighs and add to a bowl. Use code TIKTOK to save 20% on my kaizen lowcarb pasta or rice. I made this HIGH PROTEIN and LOWCARB with my Food Company lowcarb rice. ![]()
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