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The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
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We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created our Keto in Five ecookbook series which includes Breakfast in Five, Lunch in Five, Dinner in Five & Dessert in Five.
Each ebook contains 30 recipes. Every recipe is made with just 5 ingredients and has up to 5 grams of net carbs. That means you can have seconds of any meal and you’ll still be within your daily carb limit!
4-Week Keto Meal Plan
- 4 Weeks of Delicious Keto Recipes!
- Leftovers and Bulk Preps Included
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Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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| Servings: servings |
- 1 1/2 pounds boneless chicken breasts sliced into strips
- 2 medium red bell peppers sliced
- 1 medium red onion sliced thinly
- 1 medium zucchini sliced
- 1/4 cup fresh lime juice
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne
- salt to taste
- Preheat the grill to medium-high heat.
- Combine the chicken, peppers, onions, and zucchini in a large bowl.
- Whisk together the lime juice, chili powder, cumin, garlic powder, onion powder, and cayenne in a small bowl.
- Pour the marinade over the chicken mixture and toss to coat – season with salt.
- Lay out six large pieces of foil and grease with cooking spray.
- Divide the chicken mixture among the six pieces of foil, folding them and pinching the sides to turn each one into a sealed packet.
- Place the packets on the grill and cook for 8 to 12 minutes until the chicken is cooked through.
- Carefully open the packets, allowing the hot steam to escape, then serve as desired.
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