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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.
You’ll Love Our Keto in Five Cookbooks!
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
- Maximize Your Keto Diet's Success
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: |
- 1/3 cup soy sauce
- 2 tablespoon rice vinegar
- 2 tablespoons So Nourished erythritol sweetener
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1 pound boneless chicken thighs
- 2 medium red peppers (cored and chopped)
- 2 cups green beans (sliced)
- 1 cup cauliflower florets
- 1 1/2 tablespoons olive oil
- 2 tablespoons sesame seeds
- Whisk together the soy sauce, rice vinegar, granulated erythritol, sesame oil, and garlic powder in a small bowl.
- Chop the chicken into 1-inch pieces and place them in a zippered freezer bag.
- Pour in the sauce and shake to coat then chill for at least 4 hours.
- Preheat the oven to 425°F and line a large baking sheet with foil.
- Drain the chicken and spread it on the baking sheet and bake for 8 minutes.
- Toss the veggies with the olive oil and sprinkle onto the baking sheet with the chicken.
- Bake for another 12 to 15 minutes until the chicken is done then sprinkle with sesame seeds to serve.
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