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Keto Oregano Chicken With Crunchy Slaw

Yields4 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

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!

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.

Nutrition Facts

Servings 4