“Pesto is a powerfully flavoured condiment, so I add crème fraiche to create a tasty dip for seasoned chicken. The salad delivers plenty of complementary flavours, as it features tomatoes, fresh garlic, and Parmesan. I then finish it off with a scattering of toasted pine nuts. Delicious! – Monya
“DON’T HATE ME FOR LOVING THIS! This bowl of meaty goodness was inspired by a time where I would set aside a few hours once a month to batch cook my dog’s food. Using one of those enormous rice cookers, I boil up 10kg diced chicken breasts, liver and beef mince. After cooking, I reserve the broth (which I use to pour over their food) and stir in cooked brown rice and vegetables. This then gets portioned and popped in our chest freezer (and I can ‘relax’ for another 30 days). However, before I stir in the rice and veg, I set aside a small bowl of the cooked meat for myself and I enjoy it with a drizzle of olive oil and a pinch of salt flakes. This is such a treat and makes all that hard labour worth it! I recreated it here for my carnivore readers. Remember, liver is the most nutrient-packed food you can gift your body.” – 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
“This chicken liver parfait recipe fills 4 ramekins, and the macros indicate these can generously be shared between four people. If you aren’t hosting a dinner-party-for-eight, simply freeze the remaining ramekins like I did. I spread this creamy delight on my Keto Mixed Seed Crackers (as pictured, but not included in macros).” – Monya
“Deliciously zingy and packed with flavour, this simple lemon thyme chicken dish requires minimum effort and cleaning up. I fry chicken thighs skin-side down to render and crisp the skin, then cook them in a lemon, garlic and thyme chicken stock (skin-side up). I then took it one step further, and reduced the strained cooking juices to a thick, full-flavoured glaze. I brush this over before serving. Serve with some lovely vegetables – see the SIDE DISHES on this site for some inspiration.” – Monya
“The great flavour of this chicken and veg with balsamic drizzle is enhanced further by the addition of basil. I especially love the balsamic mustard reduction drizzled over at the end. It brings a sharpness that shapes the whole dish and a key flavour to the end-result. The whole lot takes only 35 minutes to cook, but this means getting some things going at the same time. I have outlined an efficient order in the method below. Remember, always preheat your oven and prep all your components before you even start cooking – its good practice for any cook. As amazing as this dish is, you may want to save it for a day after intermittent fasting because it still calculates at 12g carbs per serving. Be sure to see all the Poultry dishes on the site.” – Monya
“Thai Green Curry Paste and coconut milk makes a fantastic flavour combination. This low carb Thai green chicken curry uses chicken and baby chestnut mushrooms and is served over konjac (shirataki) ‘rice‘. Enjoy this lovely, quick curry with freshly chopped coriander (cilantro) scattered over.” – Monya
“This is why you must try Cauliflower Rice! I added the cooked cauli-rice to the chicken roasting dish halfway through and it absorbs all that glorious smoked paprika flavour. This chicken and chorizo bake uses the Fats of Life Cauliflower Rice recipe, which you will notice only serves 4. You should therefore make 1 and 1/2 times to yield enough for 6 people (and this is also how the macros were calculated.)” – Monya
“Bless his socks, this is what Funnyman makes me when I need a night off from cooking. When we are outside, he loves to make me Lamb Ribs on the braai (BBQ). In that recipe, he also smothers the meat in black pepper. That man loves his black pepper! The accompanying sauce is a mix of mayo and Sriracha and I have included it in the macros because that’s how we enjoy it. If you prefer a ‘stricter / cleaner’ dip, simply stir homemade chili paste into your homemade mayo.” – Monya
“I have made this dish so many times and it just keeps getting better. It’s not easy doing something remarkable with chicken breasts: they can be somewhat underwhelming and can easily dry out. These are juicy, moist and bursting with flavour. I love smoked paprika and rubbed the breasts with it before frying on both sides, then stuffing and finishing in the oven. The stuffing was simply two ingredients that when combined are simply out of this world (one being my Homemade Basil Pesto which you really must try). Enjoy this simple, mid-week meal of pesto-stuffed chicken breasts – it may become your new breast friend (… see what I did there?)” – Monya