Keto Chicken Tender Cacciatore
Ingredients:
• 1 to 1.5 lbs chicken tenders or whatever you have
• Salt & pepper
• 1/2 cup almond flour (for dredging)
• Olive oil
• 1 sweet or red onion, sliced
• 1 orange, red, or green bell pepper, sliced
• 4 garlic cloves, minced
• 1 can (14.5 oz) Cento petite diced tomatoes, slightly drained or whatever you have
• 1/3 cup Castelvetrano olives, halved
• 1 tbsp capers, rinsed
• 1/2 tsp dried oregano
• 1/4 cup chicken broth (or water if needed)
• Optional: splash of red wine vinegar or dry white wine (if you want that zing)
• Optional garnish: fresh basil or parsley
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Instructions:
1. Prep the chicken:
Pat tenders dry. Season with salt and pepper. Dredge lightly in almond flour, shaking off the excess.
2. Brown the tenders:
Heat 2 tbsp olive oil in a large skillet over medium-high. Sear tenders for about 2–3 minutes per side, just until golden. Remove and set aside.
3. Sauté aromatics:
Add a bit more oil if needed. Sauté sliced onion and bell pepper until soft and fragrant (5–6 minutes). Add garlic and cook 1 more minute.
4. Build the sauce:
Stir in diced tomatoes, olives, capers, oregano, and broth. Add a splash of vinegar or wine if using. Simmer uncovered for 10 minutes to let flavors blend.
5. Finish with chicken:
Return tenders to the skillet. Simmer another 8–10 minutes, uncovered, until the chicken is fully cooked and the sauce has thickened slightly.
6. Serve:
Taste and adjust seasoning. Serve over sautéed spinach, riced cauliflower, or just enjoy as is!
Serving size: 390 g or 1.9 cups
• Calories: 492
• Protein: 58 g
• Fat: 21.5 g
• Carbs: 16.6 g
by Equivalent-Collar655