NUTRITIONAL DISCLAIMER
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.
- Keto Lemon and Toasted Coconut Squares Recipe - June 13, 2019
- Cheesy Ham & Chive Keto Souffle Recipe - June 10, 2019
- Copycat Sausage Egg Muffin Recipe - June 6, 2019
| Servings: |
- 8 ounces boneless chicken thighs chopped
- 3 tablespoons olive oil divided
- 2 tablespoons Cajun seasoning blend
- 1 small yellow onion chopped
- 1 medium stalk of celery sliced
- 1 medium red pepper chopped
- 4 3-ounce Andouille sausage links halved and sliced
- 1 tablespoon minced garlic
- 1 tablespoon paprika
- 1 cup diced tomatoes
- 2 cups cauliflower pulsed into rice-like grains
- 1 tablespoon Tobasco sauce
- 1 tablespoon dried parsley
- salt and pepper
- Preheat the oven to 375°F and line a baking sheet with foil.
- Toss the chicken with 1 tablespoon olive oil, salt, and pepper then place on the baking sheet and sprinkle with 1 tablespoon Cajun seasoning.
- Bake for 22 to 25 minutes until cooked through then set aside to cool.
- Heat the remaining 2 tablespoons of oil in a deep skillet over medium-high heat.
- Add the onion and cook for 3 to 4 minutes then stir in the celery and red pepper – sauté for 6 to 8 minutes until tender.
- Stir in the sliced sausage along with the garlic and paprika then cook for 2 minutes.
- Stir in the tomatoes and cauliflower rice and cook for 4 to 5 minutes until the rice is tender.
- Add the cooked chicken then stir in the remaining Cajun seasoning along with the Tabasco sauce and the dried parsley.
- Cook until just heated through then spoon into bowls to serve.
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