“This tasty keto chicken soup uses thighs because I use the skins to make great little crispy, crackling garnishes! Truthfully, they may not even make it to the table because it’s likely you will eat them all before it comes to serving. No judgement here, I think that’s #ChefsPrivilege! – Monya
“Traybakes are a delight, but they aren’t always straightforward because some elements require longer cooking than others. In this recipe, I cook the chicken pieces for a bit, then add the cauliflower after a while. This results in sufficiently cooked chicken and tender cauliflower. Don’t skip the creamy lime drizzle because it’s a lovely and cooling accompaniment for this spicy dish. – Monya
“This is such a quick and easy dinner using seasoned chicken breasts. Bursting with the flavour of basil pesto mixed with some creamy creme fraiche to dip into. Every mouthful is lovely! You can make your own pesto (like I do here), or use store-bought, if that’s easier. Enjoy with your favourite salad or veg on the side.” – Monya
“This pesto chicken keto pasta is a quick idea where I throw together konjac noodles, pesto and chicken breasts. I also add roasted cherry tomatoes which add bites of sweetness. Remember, these noodles need to be rinsed well before using. I simmer them several times in batches of fresh water. This removes the funky packaging smell. Regarding the texture, well, you get used to it!” – Monya
“I have been wanting to make my own Cajun spice mix for a while now because I read the label of my store-bought bottle and noticed sugar present. In the interest of keeping the rest of this dish super-simple, I simply scatter it over cauliflower and chicken drumsticks before baking. If three drumsticks per person seems too much for your daily protein, just keep the extra for lunch the next day. The lime and sour cream sauce is a lovely, soothing drizzle over the dish, so don’t skip it! This is perfect with a scattering of finely chopped coriander (cilantro). Enjoy!” – Monya
“I am either in my kitchen developing recipes (which I have thoroughly planned and thought through), or finding ways to use up leftover goods in my fridge. The latter scenario is often my favourite because I enjoy experimenting. These playful, more relaxed nights often results in delicious and interesting creations! This recipe is an example of one of those nights. I had a half-jar of char-grilled roasted peppers (red bell peppers / capsicum) in the fridge and roast chicken from the night before. I found some Ras el Hanout in the pantry which I had been meaning to play around with some more. This creamy, fragrant and dead-easy chicken ‘sauce’ can be served over your favourite ‘base’, like cauliflower rice, courgetti or shirataki (konjac) ‘fettucine’.” – Monya
“This is an indulgent dish that is made using diced up boneless, skinless chicken thighs (which are far more succulent than chicken breasts). The browned pieces are simply poached in a thick seasoned cream and can be used as a sauce over courgetti or konjac (shirataki) noodles. Alternatively, you could serve it over Creamy Cauliflower Mash or Cauliflower Rice. Its the heavenly flavour of baked cream that really makes this dish sing, along with the sweet bites of tomato. The fresh basil scattered over before serving finishes it beautifully.” – Monya
“Who doesn’t love chicken? Here, I took the humble drumstick up a notch and cooked them with toasted sesame oil and sesame seeds to make sesame chicken. It is then garnishing with fresh chili and coriander (cilantro). Toasted sesame oil delivers MASSIVE flavour and I love it! NOTE: I used 8 large drumsticks in this recipe and assumed each person’s portion would be two drumsticks each. This is how the macros were calculated, but you can increase the amount if you want to.” – Monya