The one thing you so often hear that people miss on a keto diet is crunch! This balanced meal brings a little protein with the chicken, creamy fats from the mint yoghurt dip and healthy serving of low carb veggies packed with flavor and that satisfying crunch we so often miss. You also have a herby crisp chicken skin here so it delivers crunch on both fronts!
Preheat the oven to 400°F. Rub the chicken with 1 tbsp olive oil, 1 tbsp oregano, salt and pepper and bake in the oven for 30 minutes, until browned and cooked through.
Prepare the slaw by thinly slicing the cabbage, fennel, celery and radishes. To make the dressing mix together the lemon juice, 2 tbsp olive oil, Dijon mustard and season with salt and pepper. Add the dressing to the salad, toss well and allow to rest before serving.
Prepare the yogurt dip by combining the cucumber, yogurt, mint and 1 tsp oregano. Serve alongside the finished dish.
| KETO OREGANO CHICKEN WITH CRUNCHY SLAW | CALORIES | FATS(G) | CARBS(G) | FIBER(G) | NET CARBS(G) | PROTEIN(G) |
|---|---|---|---|---|---|---|
| 4 Skin On Chicken Thighs | 481 | 34.77 | 0 | 0 | 0 | 39.38 |
| 1 tbsp + 1 tsp Dried Oregano | 17 | 0.55 | 3.48 | 2.3 | 1.18 | 0.59 |
| 3 tbsp Extra Virgin Olive Oil | 358 | 40.5 | 0 | 0 | 0 | 0 |
| ½ Small Red Cabbage | 28 | 0.14 | 6.56 | 1.9 | 4.66 | 1.27 |
| 1 Fennel Bulb | 31 | 0.2 | 7.29 | 3.1 | 4.19 | 1.24 |
| 1 Stalk Celery | 6 | 0.06 | 1.19 | 0.6 | 0.59 | 0.28 |
| ½ Cup Radishes | 9 | 0.06 | 1.97 | 0.9 | 1.07 | 0.39 |
| Juice of ½ Lemon | 3 | 0.04 | 0.97 | 0.1 | 0.87 | |
| 1 tsp Dijon Mustard | 4 | 0.19 | 0.47 | 0.2 | 0.27 | 0.24 |
| 4 tbsp Full Fat Greek Yoghurt | 106 | 8 | 2.96 | 0.4 | 2.56 | 5.12 |
| ¼ cup Finely Sliced Cucumber | 4 | 0.03 | 0.94 | 0.1 | 0.84 | 0.17 |
| ¼ cup Finely Chopped Mint | 2 | 0.03 | 0.48 | 0.3 | 0.18 | 0.12 |
| Totals | 1049 | 84.57 | 26.31 | 9.9 | 16.41 | 48.86 |
| Per Serving (/4) | 262.25 | 21.14 | 6.58 | 2.48 | 4.10 | 12.22 |
Ingredients
Directions
Preheat the oven to 400°F. Rub the chicken with 1 tbsp olive oil, 1 tbsp oregano, salt and pepper and bake in the oven for 30 minutes, until browned and cooked through.
Prepare the slaw by thinly slicing the cabbage, fennel, celery and radishes. To make the dressing mix together the lemon juice, 2 tbsp olive oil, Dijon mustard and season with salt and pepper. Add the dressing to the salad, toss well and allow to rest before serving.
Prepare the yogurt dip by combining the cucumber, yogurt, mint and 1 tsp oregano. Serve alongside the finished dish.
