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Keto Oregano Chicken With Crunchy Slaw

Written by Jo Foster
mm AuthorJo FosterCategorydinnerDifficultyIntermediate

The one thing you so often hear that people miss on a keto diet is crunch! This balanced meal brings a little protein from the chicken, creamy fats from the mint yogurt dip, and a healthy serving of low-carb veggies packed with flavor and that satisfying crunch we so often miss. You'll also get a little extra crunch from the herby crisp chicken skin!

Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
Oregano Chicken
4 Skin-On Chicken Thighs
1 tbsp Dried Oregano
3 tbsp Extra Virgin Olive Oil
Crunchy Slaw
½ Small Red Cabbage
1 Fennel Bulb
1 Celery Stalk
½ cup Radishes
½ Juice of ½ Lemon
1 tsp Dijon Mustard (no added sugar)
Salt & Pepper For Seasoning
Yogurt Dip
4 tbsp Full-Fat Greek Yogurt
¼ cup Finely Sliced Cucumber
¼ cup Finely Chopped Mint
1 tsp Dried Oregano
1

Preheat the oven to 400°F. Rub the chicken with 1 tbsp olive oil, 1 tbsp oregano, salt and pepper to taste, and bake in the oven for 30 minutes, until browned and cooked through.

2

Prepare the slaw by thinly slicing the cabbage, fennel, celery, and radishes. To make the dressing, mix together the lemon juice, 2 tbsp olive oil, Dijon mustard, and season with salt and pepper. Add the dressing to the salad, toss well, and allow to rest before serving.

3

Prepare the yogurt dip by combining the cucumber, yogurt, mint, and 1 tsp oregano. Serve alongside the finished dish.

KETO OREGANO CHICKEN WITH CRUNCHY SLAWCALORIESFATS(G)CARBS(G)FIBER(G)NET CARBS(G)PROTEIN(G)
4 Skin-On Chicken Thighs48134.7700039.38
1 tbsp + 1 tsp Dried Oregano170.553.482.31.180.59
3 tbsp Extra Virgin Olive Oil35840.50000
½ Small Red Cabbage280.146.561.94.661.27
1 Fennel Bulb310.27.293.14.191.24
1 Stalk Celery60.061.190.60.590.28
½ Cup Radishes90.061.970.91.070.39
Juice of ½ Lemon30.040.970.10.87
1 tsp Dijon Mustard40.190.470.20.270.24
4 tbsp Full-Fat Greek Yoghurt10682.960.42.565.12
¼ cup Finely Sliced Cucumber40.030.940.10.840.17
¼ cup Finely Chopped Mint20.030.480.30.180.12
Totals104984.5726.319.916.4148.8
Per Serving (/4)26221.16.62.54.112.2

Ingredients

Oregano Chicken
 4 Skin-On Chicken Thighs
 1 tbsp Dried Oregano
 3 tbsp Extra Virgin Olive Oil
Crunchy Slaw
 ½ Small Red Cabbage
 1 Fennel Bulb
 1 Celery Stalk
 ½ cup Radishes
 ½ Juice of ½ Lemon
 1 tsp Dijon Mustard (no added sugar)
 Salt & Pepper For Seasoning
Yogurt Dip
 4 tbsp Full-Fat Greek Yogurt
 ¼ cup Finely Sliced Cucumber
 ¼ cup Finely Chopped Mint
 1 tsp Dried Oregano

Directions

1

Preheat the oven to 400°F. Rub the chicken with 1 tbsp olive oil, 1 tbsp oregano, salt and pepper to taste, and bake in the oven for 30 minutes, until browned and cooked through.

2

Prepare the slaw by thinly slicing the cabbage, fennel, celery, and radishes. To make the dressing, mix together the lemon juice, 2 tbsp olive oil, Dijon mustard, and season with salt and pepper. Add the dressing to the salad, toss well, and allow to rest before serving.

3

Prepare the yogurt dip by combining the cucumber, yogurt, mint, and 1 tsp oregano. Serve alongside the finished dish.

Keto Oregano Chicken With Crunchy Slaw