This is such an easy recipe and one net carb per serving!
What you’ll need:
4 chicken breasts
2 cup full fat mayonnaise or homemade mayonnaise
1 cup grated parmesan cheese
1 tblsp seasoning salt(I used Lowry’s)
2 tsp black pepper
2 tsp granulated garlic
1 tsp onion powder
2 tsp turmeric, optional
Set oven to 375*F. Prep 15×11 glass baking dish with a little mayonnaise(just 1-2 tsp) smeared around. This will help keep the chicken from sticking. Set aside.
In a medium bowl combine mayonnaise, parmesan cheese, and seasonings. Set aside.
Take thawed chicken breasts and pat dry. Slice in half lengthwise, pat dry again, and begin assembling. Place chicken in prepared pan cut side up. Dole out mayonnaise mixture all over the chicken, using a spoon spread the mayo around to completely cover the chicken. DO NOT COVER WITH FOIL. Sorry about the caps, but I cannot stress enough to not cover this dish as it bakes. Bake for 45 minutes, or until bubbly around the edges and partly browned on top.
Serve with a side salad and/or favorite vegetables.
This recipe can be altered to suit your dietary needs if needed. Use a lite or fat free mayonnaise if you prefer and serve with brown rice and steamed or oven roasted vegetables. I add turmeric to practically everything now, it helps me with my aches and pains. I’ve noticed a big change since last week, I’m able to get around easier without wincing. Just be sure that if you start to use turmeric a lot that you use it with either black pepper or coconut oil. Either one of those will help with the turmeric’s absorption so your body will be able to use it properly.
Also, turmeric is great for senior dogs too! However, do not give them black pepper with the turmeric, instead use a high quality raw organic coconut oil.
My mom has requested that I make this recipe again for next week, only she has suggested that I cook it in the crockpot…as a soup. Should be interesting! 😊 I’ll be sure to update this post with my results!
Tonight I turned this recipe into a soup/chowder. Seriously, it was amazing!
This is a yummy low carb, high fat dish and comes out to 6 net carbs per 1/6th serving. Here’s how you turn this sheet pan recipe into a guilt free soup…
1 1/2 pounds chicken, cubed
1/2 medium onion, chopped
2 large carrots, peeled and chopped
3 celery stalks, washed and choppe
6 garlic cloves, minced
2 heaping tblsp coconut oil
2 cups full fat mayonnaise
1 cup grated parmesan cheese
1 tblsp Lowry’s seasoning
1 tblsp granulated garlic
1 tblsp black pepper
2 cups Swanson chicken broth
2 cups heavy cream
In a dutch oven over medium/high heat cook veggies and chicken coconut oil till everything is cooked through. 10 minutes or so. While that’s cooking, combine mayonnaise, parm cheese, seasoning salt, granulated garlic, minced garlic, and black pepper. Stir this mixture into the cooked veggies and chicken, add chicken broth and heavy cream. Reduce the heat and let it simmer for 10 minutes. Serve hot with a side salad.
And that’s it! Easy. Simply. Ready in 30-ish minutes. Be sure to keep the size of your chicken and vegetabls about the same. It’s weird, or at least it’s weird to me) to eat massive chunks of vegetables with mini chopped pieces of chicken and vice versa.
This was REALLY filling! All that good for you fat, if I had another stomach I would eat another helping! My mom told me it tasted just like she imagined it! This is definitely a keeper, and it’s thick because I made sure to not add a bunch of liquid. So keep that in mind, there isn’t a need to add 6-8 cups of liquid unless you like a runny soup. Me personally I love all my soups to be thick and chunky…
like me! 😜 Ha, yeah, never mind.
Y’all have a blessed week!