Low Carb Parmesan Skillet Chicken
Ingredients:
Chicken
2 garlic cloves, minced
600g chicken breasts, cut into steaks
1 tsp sweet paprika
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp dried rosemary
1 tsp olive oil
1 cup chicken stock
125g sour cream
50g Parmesan cheese, grated
Basil Mashed Peas
500g frozen peas
100g storebought basil pesto
Salad
2 carrots, peeled into ribbons
100g baby spinach
2 tsp balsamic vinegar
1 tsp olive oil
Directions:
1. Preheat oven to high grill. Bring a pot of water to the boil. If you do not have an ovenproof frypan, set aside a high-sided baking dish.
2. Mince garlic. Pat chicken dry and cut into steaks by placing your hand flat on top of chicken and slicing through horizontally. Season with salt and toss with garlic and measures of spices.
3. Heat oil in an ovenproof frypan on medium-high heat. Cook chicken for 3-5 minutes each side. Remove from pan. Add stock to pan, scraping any brownings on the bottom of the pan with a spoon to release their flavour. Add sour cream, drop heat to low and simmer until thickened slightly. Transfer to baking dish, if using. Nestle chicken into sauce and season with pepper. Sprinkle over Parmesan and grill in oven for 2 minutes, until cheese is melted.
4. Add peas to pot of boiling water and cook for 3 minutes. Drain and return to pot. Using a potato masher, roughly crush peas and stir through basil pesto. Season to taste with salt and pepper.
5. Peel carrot into ribbons. Toss in a bowl with spinach, balsamic and olive oil.
6. Top mashed peas with creamy chicken and serve salad on the side.