I made this for Super Bowl but with chicken breasts and non-dairy butter and I am having it for lunch today on a salad!
6-8 boneless chicken thighs or breasts, skinless
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon crushed red chili pepper flakes, or Cayenne (optional)
1/2 teaspoon paprika
4 garlic cloves, sliced or minced
1 teaspoon Italian seasoning
1/2 cup non-dairy butter, diced (you can use real butter if you need, my daughter is just allergic to dairy so this is how I made it)
Zest of half a lemon
Juice of one lemon
½ cup of bone broth
Chopped fresh parsley and lemon slices, for garnish
Simply place the chicken thighs in the slow cooker. Combine 1/2 cup bone broth, lemon juice, and zest. Pour the broth over the chicken. Season the chicken with Italian seasoning, onion powder, garlic powder, paprika, crushed red chili pepper flakes, salt, and pepper. Top chicken with fresh minced garlic and diced butter. Cook on High for 3-4 hours.
Once the chicken is cooked, serve the chicken over salad, white rice, pasta, cauliflower rice, mashed potatoes, zucchini noodles, or egg noodles. (Just make sure to count those macros!)
Macros: 380 calories, 45g of protein, 1g carbs, 19g of fat
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Carolyn Food Coach, Personal Training Specialist