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The one thing you so often hear that people miss on a keto diet is the 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!
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 SLAW | CALORIES | FATS(G) | CARBS(G) | FIBER(G) | NET CARBS(G) | PROTEIN(G) |
|---|---|---|---|---|---|---|
| 4 Skin-On Chicken Thighs | 481 | 34.77 | 0 | 0 | 0 | 39.38 |
| 1 tbsp + 1 tsp Dried Oregano | 17 | 0.55 | 3.48 | 2.3 | 1.18 | 0.59 |
| 3 tbsp Extra Virgin Olive Oil | 358 | 40.5 | 0 | 0 | 0 | 0 |
| ½ Small Red Cabbage | 28 | 0.14 | 6.56 | 1.9 | 4.66 | 1.27 |
| 1 Fennel Bulb | 31 | 0.2 | 7.29 | 3.1 | 4.19 | 1.24 |
| 1 Stalk Celery | 6 | 0.06 | 1.19 | 0.6 | 0.59 | 0.28 |
| ½ Cup Radishes | 9 | 0.06 | 1.97 | 0.9 | 1.07 | 0.39 |
| Juice of ½ Lemon | 3 | 0.04 | 0.97 | 0.1 | 0.87 | |
| 1 tsp Dijon Mustard | 4 | 0.19 | 0.47 | 0.2 | 0.27 | 0.24 |
| 4 tbsp Full-Fat Greek Yoghurt | 106 | 8 | 2.96 | 0.4 | 2.56 | 5.12 |
| ¼ cup Finely Sliced Cucumber | 4 | 0.03 | 0.94 | 0.1 | 0.84 | 0.17 |
| ¼ cup Finely Chopped Mint | 2 | 0.03 | 0.48 | 0.3 | 0.18 | 0.12 |
| Totals | 1049 | 84.57 | 26.31 | 9.9 | 16.41 | 48.8 |
| Per Serving (/4) | 262 | 21.1 | 6.6 | 2.5 | 4.1 | 12.2 |
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.
