@glowwithoofficial: Smoked Tomato Oil Chicken with Cauliflower Rice and Arugula Salad Ingredients: For the chicken: Chicken breast Kinder's Woodfired Garlic seasoning Butter Smoked tomato algae oil Red onion, chopped Garlic, minced Colorful tomatoes, halved (yellow, orange, and red) 1/4 cup chicken stock 1/4 cup half-and-half Grated Parmesan cheese Fresh basil For the cauliflower rice: Cauliflower rice Butter Garlic powder Onion powder Salt and pepper For the arugula salad: Arugula Red onion, thinly sliced Shaved or grated Parmesan cheese Smoked tomato algae oil Balsamic vinegar Fresh lemon juice Black pepper Instructions: Season the chicken with Kinder's Woodfired Garlic seasoning. Heat a little smoked tomato algae oil and butter in a pan. Sear the chicken on both sides until golden brown, then remove it from the pan and set aside. Add a tablespoon of butter to the same pan. Add the red onion and garlic and sauté until fragrant. Add the halved tomatoes and cook until they begin to soften. Pour in the chicken stock and bring to a gentle boil. Stir in the half-and-half and let the sauce simmer. Add Parmesan cheese and stir until incorporated. Return the chicken to the pan and let it simmer in the sauce for a few minutes until cooked through. Top with fresh basil and a little extra Parmesan cheese. For the cauliflower rice, melt butter in a pan and add the cauliflower rice. Season with garlic powder, onion powder, salt, and pepper. Cook until tender and lightly browned. For the salad, combine the arugula, red onion, and Parmesan cheese. Make a simple dressing with smoked tomato algae oil, balsamic vinegar, fresh lemon juice, and black pepper. Toss everything together. Serve the chicken over the cauliflower rice and spoon the creamy tomato sauce over the top. Pair with the fresh arugula salad. A cozy, flavorful, low-carb dinner that feels like comfort food without all the carbs. #ketorecipes #lowcarbrecipes #algaecookingclub #algaeoil @Algae Cooking Club

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2026-10-26 01:08:54

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