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𝐂𝐇𝐄𝐂𝐊 𝐓𝐇𝐈𝐒 𝐆𝐑𝐄𝐀𝐓 𝐊𝐄𝐓𝐎 𝐑𝐄𝐂𝐈𝐏𝐄 𝐇𝐄𝐑𝐄:

Yield 8 CHICKEN THIGHS prep time 15 MINUTES cook time 35 MINUTES total time 50 MINUTES

Low-Carb Herb-Marinated Air Fryer Chicken Thighs are an inexpensive, quick, and tasty idea for a low-carb dinner.

🍗𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒

8 bone-in, skin-on chicken thighs (see notes)
1/4 cup olive oil
2 T lemon juice (see notes)
2 tsp. garlic powder
1 tsp. Spike Seasoning, or use any all-purpose herb blend.
1 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. onion powder
1/2 tsp. dried sage
1/4 tsp. black pepper

🍗𝐈𝐍𝐒𝐓𝐑𝐔𝐂𝐓𝐈𝐎𝐍𝐒

Trim some of the skin and most of the fat from the chicken thighs. (I used kitchen shears to trim the chicken.) I like to make short slits through the skin and into the meat, but that's not essential.

Mix together olive oil, lemon juice, garlic powder, Spike Seasoning (affiliate link) or another seasoning blend, dried basil, dried oregano, onion powder, dried sage, and black pepper to make the marinade.

Put chicken thighs in a Ziploc bag or plastic container with a snap-tight lid, add the marinade and let the chicken marinate in the fridge at least 6 hours, or all day while you're at work.
When it's time to cook, drain the chicken well in a colander placed in the sink and discard marinade.

Arrange chicken top-side down in the air fryer basket or on a baking rack and let the chicken come to room temperature while you preheat the air fryer to 360F/185C (if needed) or preheat the oven to 400F/200C.

🍗𝐓𝐎 𝐂𝐎𝐎𝐊 𝐈𝐍 𝐀𝐈𝐑 𝐅𝐑𝐘𝐄𝐑: Cook chicken top-side down in the pre-heated air fryer for 8 minutes. Then turn the chicken thighs over and cook about 6 minutes more. After six minutes, check the chicken to see if some pieces are getting too browned and rearrange the chicken thighs in the air-fryer basket if needed. (I switched some of the outside more-browned pieces to the inside and I think some pieces would have burned if I hadn't done that.) Cook about 6 minutes more, or until the chicken is well-browned with crispy skin and the internal temperature is at least 165F/75C.

🍗𝐓𝐎 𝐂𝐎𝐎𝐊 𝐈𝐍 𝐓𝐇𝐄 𝐎𝐕𝐄𝐍: If you have a baking rack that lets hot air flow around the chicken, use that on top of your baking sheet.

Cook chicken top-side down in the preheated oven for 10 minutes. Then turn chicken pieces over and cook about 25 minutes longer, or until the chicken is well-browned, skin is crisp, and the internal temperature is at least 165F/75C.

No matter which cooking method you use, I recommend using an Instant-Read Meat Thermometer (affiliate link) to check the internal temperature of the chicken if you have one.

Serve hot. If you want to use the air fryer and need to cook two batches for a larger family, keep the first batch warm in a 200F/100C oven while the second batch cooks.

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ALMOND CREAM CHEESE KETO PANCAKES 🥞🌅🙌😋
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You can click link in our bio to get Everything You Need for keto Success. Imagine… armed with 4-week meal plan, 7 Keto guide books, and the 3 bonus guides… you’ll be able to start strong and finish strong. 💪
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This yummy keto pancake recipe offers a variety of toppings 👌 that gives it a lot of mileage when serving. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
It is hard to go wrong with these delicious pancakes.😅😇
Ingredients 📖:
- Almond Flour 🥜
- Cream Cheese 🥯
- Granulated Sweetener 🧂
- Eggs 🍳

😍🍗Keto Cilantro Lime Chicken Salad Recipe.

😕 Don't know how to start keto diet properly? or want to lose 5-10 lbs in the first week alone with keto lifestyle ?
You can click link in our bio to get Everything You Need for keto Success. Imagine… armed with 4-week meal plan, 7 Keto guide books, and the 3 bonus guides… you’ll be able to start strong and finish strong. 💪 . ⏩ Don't forget to share and follow for more 😃 .


🥗INGREDIENTS

For the chicken:

1 Tablespoon (6 g) of cayenne pepper
4 chicken breasts (800 g), skinless and deboned
salt
2 Tablespoons (30 ml) of olive oil, for grilling
For the dressing:

6 Tablespoons (90 ml) of olive oil
generous handful cilantro leaves (0.5oz / 15g)
juice of 2 limes
1 teaspoon (5 ml) of white balsamic vinegar
salt
freshly ground black pepper

For the salad:

4 cups of lettuce of your choice
20 cherry tomatoes (340 g), halved
4 pickled jalapenos (56 g), sliced
1 red onion (110 g), peeled and finely sliced
1 large avocado (200 g), diced


🥗INSTRUCTIONS

Preheat the oven to 355°F (180°C).
Sprinkle the cayenne pepper onto both sides of the chicken breasts and season with salt. Heat the olive oil in a pan and brown the chicken on both sides until golden. Transfer to a roasting tray and bake for 10-12 minutes to cook the breasts through.
Meanwhile, make the dressing by placing the olive oil, cilantro, lime juice, and white balsamic vinegar into a mini food processor or blender and blitz well. Season with salt and freshly ground black pepper.
Finish the salad by combining the remaining ingredients. Slice the chicken breasts and serve on top with the dressing.


NOTE: Any leftover dressing can be stored in the fridge for up to 3 days.

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😋🍕Enjoy a delicious Keto Pizza Skillet! Wanna Pizza?

💥Ingredients

19.5 ounces sweet Italian turkey sausage
1 (10 ounces ) package frozen or fresh riced caulifower and broccoli (you can also use all cauliflower rice)
1 cup pizza sauce
1 ounce sliced pepperoni (about 17 slices)
1/2 cup whole milk shredded mozzarella cheese
Parmesan for sprinkling on top
Get IngredientsPowered by Chicory
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💥Instructions

1. In a large skillet, brown and crumble the sausage over medium heat. Add the riced cauliflower rand broccoli. Sautee to desired tenderness.

2. Stir in the pizza sauce. Layer the pepperoni and mozzarella cheese. Cover to melt the cheese. Sprinkle with Parmesan to serve.

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📸 Credit - ➖➖➖➖➖➖➖➖➖➖➖➖➖➖

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Not only will you feel a great sense of accomplishment, but:

▪️Be lighter and thinner (it's not uncommon to lose more than 20 pounds!)
▪️Has more energy than you have felt in years.
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▪️ Notice improvements in your skin and hair.
▪️ Probably the best of all, is that you are going to have a momentum to continue with your new Keto lifestyles ... you can start hard and finish strong. 💪

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😍Wow I really Love this SALMON POWER BOWL Recipe.
1. I coat a piece of salmon liberally with A.A. borsari seasoning, squeeze half a lemon, and air fried for 18 minutes at 380.
2.While the salmon was going, I cut a soft boiled egg (I do multiple at a time to use throughout the week... just boil for for about 6.5 minutes, ice bath, and store in fridge).
3.Grabbed a serving bowl and filled the bottom with a big serving of power greens, and some French beans I stir fried with h**p hearts.
4.Put the salmon and egg over the veggies and served with sliced cucumber, some avocado, and not pictured, a tahini lemon dressing.
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