Low Carb Herb and Garlic Chicken
Try this Low Carb Herb and Garlic Chicken recipe, or contribute your own.
Try this Low Carb Herb and Garlic Chicken recipe, or contribute your own.
- Carbohydrate 3.27047814997086 g
- Cholesterol 25.151562534995 mg
- Fat 10.3576489509573 g
- Fiber 0.130810136144958 g
- Protein 0.631440949338289 g
- Saturated Fat 5.68451540546911 g
- Serving Size 1 1 serving (170g)
- Sodium 48.3211059955718 mg
- Sugar 3.1396680138259 g
- Trans Fat 0.601388958954593 g
- Calories 107 calories
Step-by-step
- In a medium bowl, whisk together the marinade ingredients.
- Add the chicken and allow it to marinate for 30 minutes.
- Add butter to the Instant Pot. Using the display panel select the SAUTE function.
- When the butter is melted, add garlic to the pot and saute 2-3 minutes.
- Drain the chicken, but reserve the marinade.
- Brown the chicken on both sides, 3-4 minutes per side. Meat will not be cooked through.
- Add reserved marinade and 1/4 cup water to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Put the chicken back into the pot, turning once to coat.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- In a small bowl, mix together cream and cornstarch.
- Stir into the pot until thickened, returning to SAUTE mode as needed.
- Serve chicken topped with sauce.
Low Carb Herb and Garlic Chicken: A Weeknight Winner
As a busy working mom, time is my most precious commodity. Dinner needs to be quick, healthy, and delicious – a trifecta that can often feel impossible to achieve. That's why I've become a master of streamlining recipes without sacrificing flavor. This Low Carb Herb and Garlic Chicken recipe is my go-to when I need a satisfying and healthy meal on the table in under 30 minutes. It's incredibly versatile; I can easily swap out the chicken thighs for breasts, and the herbs are completely adaptable to my mood and what I have on hand.
The beauty of this dish lies in its simplicity. The marinade, a fragrant blend of herbs, garlic, and a touch of tangy apple cider vinegar, infuses the chicken with incredible flavor. The pressure cooker (I use my Instant Pot, but any pressure cooker will do) does the heavy lifting, ensuring tender, juicy chicken every single time. There's minimal cleanup, which is a major win in my book. And the best part? It’s low-carb, which fits perfectly into my current healthy eating goals. I've found that keeping my carbohydrate intake in check gives me more sustained energy throughout the day, and I feel so much better overall. This recipe allows me to enjoy a hearty meal without the carb crash later on. I often serve this with a side of roasted asparagus or a simple salad for a complete and balanced dinner.
Beyond the Weeknight: This recipe is surprisingly adaptable. I've taken it on camping trips (perfectly portable if you prepare the marinade ahead), packed it for lunch (the chicken reheats beautifully), and even served it to company (it's impressively elegant without being fussy). The low-carb aspect is also great for meal prepping. I'll often double or triple the recipe, portion it out into individual containers, and have healthy lunches ready to go for the entire week. This strategy saves me a ton of time and stress during those busy work weeks.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes to the marinade for a little heat.
- Lemon zest: A tablespoon of lemon zest adds brightness and a citrusy note.
- Different herbs: Experiment with different herb combinations, such as rosemary and thyme, or oregano and basil.
- Bone-in chicken: Use bone-in, skin-on chicken thighs for extra flavor and moisture. Just adjust the cooking time accordingly.
- Make it a sheet pan meal: For a simpler approach, skip the pressure cooker and roast the chicken and vegetables on a sheet pan in the oven.
This Low Carb Herb and Garlic Chicken recipe is more than just a quick and easy weeknight dinner; it's a versatile, healthy, and delicious staple that fits seamlessly into my busy lifestyle. Give it a try – I think you'll find it becomes a family favorite, too!
