3-WAY MINI CHICKWICHES KETO 4TH OF JULY RECIPE IDEAS!
- ketorecipetips
- Jun 29, 2018
- 1 min read
Ingredients:
4 bone-in chicken thighs, skin on.
Grey sea salt and freshly ground pepper, to taste
3 tablespoons avocado oil mayonnaise
½ cucumber, sliced into coins
Flavor Boosters (Choose One)
¼ cup chopped fresh cilantro, 2 teaspoons curry powder, 1 teaspoon lime juice
¼ cup chopped walnuts, 2 tablespoons chopped fresh parsley, 1 teaspoon lemon juice
1 teaspoon paprika, ¼ teaspoon ground cumin, ½ teaspoon dried oregano leaves
Instructions:
Preheat oven to 375F.
Place chicken thighs on a cast iron pan and dust with grey sea salt and pepper. Place in preheated oven and bake for 30-40 minutes, until chicken thighs are cooked through and reach an internal temperature of 165F. Remove from the oven and let cool completely. Remove the bone from the chicken thighs and chop the chicken, including the skin, into small pieces. Place thighs in a bowl with mayo and add one pair of flavor boosters to the salad. Toss to combine. Place cucumber coins on the plate and top half
with the chicken salad mixture. Top with another coin and serve!