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Low-Carb Chicken with Spinach, Zucchini and Eggplant

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3
Calories 369kcal

Ingredients

  • 14 oz Chicken Breast skinless
  • 5.3 oz Mushrooms sliced
  • 2 cups Spinach
  • 1 Zucchini unpeeled, diced
  • 1 tablespoon Ghee
  • 1 clove Garlic minced
  • Onion chopped
  • 1 Eggplant unpeeled, diced

Ingredients for marinade

  • cup Lemon Juice
  • ¼ teaspoon Salt
  • 1 teaspoon Black Pepper
  • 2 cloves Garlic minced
  • 3 tablespoon Extra Virgin Olive Oil

Instructions

  • For marinating the chicken, mix all the ingredients together and stir thoroughly.
  • Cut up the chicken in pieces and add the ingredients for the marinade before placing them in a bag together. Put in a refrigerator for 3 hours.
  • Pour one tablespoon of ghee into a frying pan and allow to heat up. Sauté the onion and minced garlic in the ghee oil for 3 minutes. Remember to stir occasionally.
  • Now cut the eggplant into small cubes and add to the onion and minced garlic. Allow it to cook for 3 minutes.
  • Slice the zucchini and mushrooms and add into the pan. Allow it to cook for another 3 minutes.
  • Now add the marinated chicken and allow to cook thoroughly. This should take about 6 minutes.
  • Lastly, add the spinach into the mixture and let it sit on the heat for about 5 minutes. Remove from heat when the spinach begins to wilt.
  • Place in a bowl and allow to cool down a bit.
  • Enjoy.

Notes:

  • If you do not like eggplants combined with zucchini, you can use other vegetables that are low in carbohydrate, such as green beans, tomatoes, broccoli, etc. Remember to adjust the time of cooking the vegetables if you are using any other aside from the one in the above recipe.

Notes

Net Carbs: 8.54g

Nutrition

Calories: 369kcal | Carbohydrates: 13.84g | Protein: 35.06g | Fat: 20.4g | Fiber: 5.3g