Description
A creamy, comforting dish featuring tender chicken or salmon and vibrant low-carb vegetables, perfect for a cozy weeknight dinner.
Ingredients
Scale
- 1 pound chicken breast or salmon fillets
- 2 zucchini (or 1 head of broccoli)
- 1 cup heavy cream
- 1/2 cup shredded cheese (like cheddar or mozzarella)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Fresh herbs (like thyme or parsley) for garnish
- Salt and pepper to taste
Instructions
- Begin by choosing your preferred protein—juicy chicken or tender salmon.
- Prepare your low-carb vegetables. If using zucchini, slice into half-moons. If broccoli, break into bite-sized florets.
- In a large pan, heat the olive oil over medium heat. Add your protein and cook until golden brown, about 4-5 minutes on each side for chicken or 3-4 minutes per side for salmon.
- After your protein is golden, add the prepared vegetables to the pan and stir gently.
- Pour the heavy cream into the pan, stirring in the shredded cheese until everything is enveloped in a creamy sauce.
- Season with garlic powder, paprika, salt, and pepper to taste.
- Cook until everything is well combined and heated through, about another 5 minutes, until the sauce thickens.
- Serve hot, garnished with fresh herbs on top.
Notes
For a dairy-free option, substitute the cream with coconut cream and omit the cheese. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Keto
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 90mg