Low carb chicken traybake

[Felinia]

I tried this out a couple of days ago, and it was so simple and tasty, I'm posting the recipe.

Serves 4 for 321 cals and 14.5gm carbs per serving

6 skinless boneless chicken thighs, each cut into 4 pieces
Schwarz chicken seasoning
300gm pack diced squash and sweet potato
2 x 400gm pack of Mediterranean roasting vegetables
1-cal spray

Pre-heat the oven to Fan 175
Sprinkle the seasoning over the chicken and leave to marinade
Mist a tray with 1-cal, place the diced squash and sweet pepper, mist again, and roast in the oven for 20 minutes
Add the Mediterranean vegetables and mix well.
Lay the chicken on top and bake for another 30 minutes

I had it as it was, but you can make it go further with servings of vegetables like tenderstem broccoli and asparagus

 

[helli]

I notice Schwartz Chicken Seasoning contains some carbs in the flavourings and Maltodextrin. I guess it is not many but using the ingredients separately will give you more opportunity to adjust to your taste and remove these additions.
I appreciate it is more convenient to use the pre-mixed blends and they take up less room in your cupboard (mine is overflowing).
But the main ingredients of the Chicken Seasoning seems to be Paprika, Salt and Onion Granules.

 

[Felinia]

I notice Schwartz Chicken Seasoning contains some carbs in the flavourings and Maltodextrin. I guess it is not many but using the ingredients separately will give you more opportunity to adjust to your taste and remove these additions.
I appreciate it is more convenient to use the pre-mixed blends and they take up less room in your cupboard (mine is overflowing).
But the main ingredients of the Chicken Seasoning seems to be Paprika, Salt and Onion Granules.

Thanks for the tip which people can use to adjust to their own taste. I did include it in my calculations - or rather my app did! 100gm seasoning contains 223 cals and 22.6gm carbs. I used just 5gm, split over 4 servings. It worked out at 3 cals and 0.5gm carbs per serving, but added volumes in taste!

 

[adrian1der]

My son's current favourite is turmeric spiced chicken. Slice chicken breasts lengthways into relatively thick slices (about 1cm). Put three tablespoons of yoghurt into a bowl and add a good teaspoon of garlic granules, zest and juice of a lime. Peel a 2.5cm piece of turmeric, grate and add to the yoghurt (you will look like you have a 60 a day habit by this time as the turmeric stains your fingers yellow). Add the chicken strips and stir well to ensure the chicken is evenly coated. Then cover the bowl with cling film and bung into the fridge for a couple of hours. Thread onto skewers (if using wooden ones presoak them) and bung into a very hot oven for 10-15 minutes until cooked through Even better fire up the BBQ 🙂

 

[Drummer]

Having a sensitive sense of taste and smell - or at least, the remnants of it, I simply open the Tefal Actifry and drop in a pack of chicken thighs. When done I take them out and keep them warm whilst I cook mushrooms and stir fry in the juices. If using frozen stir fry I defrost it before cooking to reduce the time taken.
I keep to low carb veges, no potato at all - and find I am never hungry, even on two meals a day.

 

[Leadinglights]

My son's current favourite is turmeric spiced chicken. Slice chicken breasts lengthways into relatively thick slices (about 1cm). Put three tablespoons of yoghurt into a bowl and add a good teaspoon of garlic granules, zest and juice of a lime. Peel a 2.5cm piece of turmeric, grate and add to the yoghurt (you will look like you have a 60 a day habit by this time as the turmeric stains your fingers yellow). Add the chicken strips and stir well to ensure the chicken is evenly coated. Then cover the bowl with cling film and bung into the fridge for a couple of hours. Thread onto skewers (if using wooden ones presoak them) and bung into a very hot oven for 10-15 minutes until cooked through Even better fire up the BBQ 🙂

A word of warning about fresh turmeric, everything you have used is likely to turn out yellow.
I had project students investigating the antibacterial properties of fresh turmeric compared to dried, It was all over all the things they had used and wouldn't wash off.
It does sound tasty mind you.

 

[Drummer]

I have turmeric in a jar, with its own dedicated spoon and add it into a dish directly rather than during preparation, and I even use a paper towel to hold the jar and remove the lid and the spoon.
It makes a good dye for cottons.