After years of suffering from nonstable weight, trying many recipes, many diet plans, I discovered that a Keto food plan is the best to be healthy and happy at the same time, not ONLY healthy! You can find below the link to 2 amazing free books that changed my life ( KETO recipes and KETO snacks), and I am sharing this with you all so you can benefit from what I DID benefit!
**NB: I lost 17 kilos ( 76 kg to 59 kg) in 9 months and I am still maintaining this weight proudly!**
NB: I love food so much, and this is the secret of these books and this type of keto diet, where you don’t have to give up on FOOD!
Find below in the comment and at the end of the post one of the recipes.
[https://bit.ly/35niLJ3](https://bit.ly/35niLJ3)
[https://bit.ly/3rUhu3Y](https://bit.ly/3rUhu3Y)
Ingredients:
**-dressing**
4 tbsp mayonnaise
¼ tbsp red wine vinegar
½ cup (¼ oz.) fresh parsley or fresh cilantro
½ tbsp red chili peppers, chopped
1 tbsp dried oregano
1 garlic clove
**Chicken thighs**
1 tbsp olive oil or coconut oil
1 lb boneless chicken thighs
salt and ground black pepper
**Serving**
2 cups (4 oz.) leafy greens
1 (7 oz.) avocado, sliced
¼ (1 oz.) red onion, sliced
**Instructions**
Add all the ingredients for the chimichurri dressing to a food processor or a blender. Mix until smooth. Add some water if you prefer a runnier consistency. Set aside.
Heat a large skillet with olive oil. Season the chicken thighs with salt and pepper. Add them to the hot pan and fry on both sides until completely cooked. It will take about 10-15 minutes depending on the thickness of the meat.
While the chicken is frying, prepare the vegetables and distribute them on individual plates or a big serving platter. Place the chicken on top and serve with the dressing, a couple of lemon wedges, and chili if you like to add a bit more heat to the dish.
Dining and Cooking