I love, love, love tandoori chicken. My sleeve didn’t come with a “Chicken option” which is a silly way of saying Chicken thunks really hard for me. But the softer and more tender it is, the easier it seems to go down. Remember this is “bachelor cooking” week where I have to use short cuts since I’m busy and couldn’t cook this weekend. So I used a ready-made tandoori paste. No shame in it! I’ll post a recipe another day of making this one from scratch, but first I have to nom this one down.
In the picture below, I cook e d the tandoori chicken and my bacon-wrapped chicken at the same time to save myself a little effort and cleanup.
High Protein, Low Carb Tandoori Oven Baked Chicken
Ingredients
- ▢ 4 Boneless Skinless Chicken Thighs
- ▢ 2 tablespoon Full-Fat Greek Yogurt
- ▢ 2 tablespoon ready-made tandoori paste
Instructions
- Put all ingredients into a small, sturdy ziplock bag
- Smoosh all ingredients together until everything is mixed well
- Set aside overnight or for an hour. This helps the yogurt tenderize the chicken
- Heat oven to 400 degrees
- Line a baking sheet with foil and place a baking rack on top of the foil. This is important so that your chicken stays dry rather than soggy with the yogurt.
- Place the chicken carefully on the rack and bake for 30 mins on one side. Flip over and cook for another 10 minutes until the chicken is cooked through
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High Protein, Low Carb Tandoori Oven Baked Chicken
Ingredients
- 4 Boneless Skinless Chicken Thighs
- 2 tablespoon Full-Fat Greek Yogurt
- 2 tablespoon ready-made tandoori paste
Instructions
- Put all ingredients into a small, sturdy ziplock bag
- Smoosh all ingredients together until everything is mixed well
- Set aside overnight or for an hour. This helps the yogurt tenderize the chicken
- Heat oven to 400 degrees
- Line a baking sheet with foil and place a baking rack on top of the foil. This is important so that your chicken stays dry rather than soggy with the yogurt.
- Place the chicken carefully on the rack and bake for 30 mins on one side. Flip over and cook for another 10 minutes until the chicken is cooked through
High Protein, Low Carb Tandoori Oven Baked Chicken https://twosleevers.com/high-protein-low-carb-tandoori-oven-baked-chicken/
I know, we’ve all seen a hundred versions of this Sausage Kale and Bean Soup floating around on the internet. What makes this one better? Well, this version is super easy. It’s a dump everything in a pot and cook kind of recipe.
Sausage Kale and Bean Soup
It’s made from things left over from other things, such as the sausage and kale left over when I made sausage and kale, because that’s what happens when you are a sleever. You pretty much can’t finish anything.
LOOKING FOR MORE DELICIOUS SOUP RECIPES? CHECK OUT MYLOW CARB CHICKEN KALE SOUP!
?Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate.
Sausage Kale and Bean Soup
Ingredients
- ▢ 4 cups chopped kale
- ▢ 8 ounce sausage sliced
- ▢ 1/2 cup cannellini beans , (white kidney beans)
- ▢ 2 teaspoons Garlic
- ▢ 1 cup mirepoix , or you can chop a mix of celery, onions and carrots
- ▢ Pepper to taste
- ▢ 1 cup Water
- ▢ Parmesan Cheese
Instructions
For the Instant Pot
- Throw everything in together and cook for 8 minutes
For the crockpot
- Throw everything in together and cook for 4 hours on low (do you see a theme here?)
For the stovetop
- Throw everything in together and cook until all the veggies are soft, about 30 minutes
