This dinner recipe makes a meal that is rich in protein and fiber, all using only one pot. It’s a simple and straight forward recipe that is ready in 45 minutes including prep time. Enjoy the leftovers for low carb meals for the few days after.
Place the flour in a shallow bowl. Rinse the chicken and pat dry.
Season both sides of the chicken thighs with salt and pepper, and then dredge through the coconut flour.
In a heavy Dutch oven, heat the olive oil over medium high. Add the chicken and cook until browned, about 4 minutes per side.
Add the shallots and garlic, cook until softened, about 5 minutes.
Add the wine, mustard and chicken broth. Reduce the heat to a simmer, cover and cook for 30 minutes.
Add the tomatoes and fresh dill. Season with a little more salt and pepper. Cook over high for 5 minutes. Serve warm.
Nutritional Analysis: 283 calories, 11g fat, 242mg sodium, 8g carbohydrate, 2.5g fiber, and 35g protein
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