This will be the best ONE PAN chicken you’ll ever make. The secret is lots of lemon juice and some tomato paste. It infuses in the chicken really well and because we’re using bone-in skin-on chicken thighs, the chicken will come out SO good and juicy.
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I paired this with a simple cucumber avocado salad, but it would be truly complete with some regular rice, quinoa, or if you’re doing lowcarb, some of my lowcarb rice
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This is how I made it (feel free to multiply for more)
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1. Preheat oven to 425F.
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2.Thinly slice 1 red onion and place slices at the base of an oven-safe dish. Grab 4 skin-on bone-in chicken thighs, dab them dry with a paper towel and add them on top of the sliced onions in the oven-safe dish. Let chicken come up to room temp while you work the sauce in the next step.
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3.For the sauce paste, grab a medium mixing bowl. Add the juice of 1 large lemon, 2 tbsp tomato paste, 2 tbsp olive oil, a couple generous pinches salt, pepper, 1 tbsp sweet paprika, 1 tbsp garlic powder, 1/2 tbsp oregano, 1 tbsp sumac. Mix really well.
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4.Brush the sauce paste all over the chicken, covering all sides. Reserve some of it for later.
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5.Put the chicken in for an initial 35 minute visit in the oven at 425F. At 35 minutes remove the chicken, brush with the remaining sauce paste, and put it back in the oven for another 5 minutes.
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6.Make the cucumber avocado salad by finely dicing 2 persian cucumbers, cubing 1 small avocado, finely dicing 1/4 of a small red onion (about 3 tbsp of onion), 2 tbsp fresh cilantro, 1/2 tsp dried oregano, 1 tbsp olive oil, salt, pepper. Give it a mix, taste, and adjust. You can also add lemon juice to this, but I left it out since the chicken was lemony enough.
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7.Remove the chicken from the oven, plate it up with the salad to serve and top with some sumac or chile lime seasoning. Again, you can serve this with whatever base you like (it would be delicious with regular rice, quinoa, or if you’re lowcarb/keto my high protein kaizen rice with just 6 net carbs a serving!)
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ENJOY!

The post This will be the best ONE PAN chicken you’ll ever make first appeared on Recipes of-With.

LASAGNA SOUP – lowcarb & high protein
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This is how to make the viral lasagna soup. I used my Kaizen pasta to keep this lowcarb, but you can use broken up lasagna sheets or any kind of pasta shape you prefer.
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This is a simple one pot dish and comes out SO good and is INSANELY easy to make.
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Here is how I made it:
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1.First, we’ll want to finely dice a large yellow onion and dice up 3-4 garlic cloves.
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2.Bring a pot to medium heat, add 2-3 tablespoons olive oil, and sauté the onion and garlic until transulcent. Then add a few pinches of salt, fresh cracked pepper, 1 tsp oregano, 1 tsp thyme, and 1/2 tsp Calabrian chili flakes.
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3.Add 1lb of ground beef, then mince it up until browned up and cooked through, about 8-10 minutes.
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4.When its cooked through, add 1 15oz can of tomato sauce and 32oz of bone broth. I use Kettle & Fire broth. The best in the game.
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5.Cover and bring to a simmer, this should take about 6-10 minutes.
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6.Then, add in your pasta of choice and for the time according to it’s packaging instructions. I used my kaizen lowcarb Radiatori pasta and cooked for 5 mins total.
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7.2 minutes before the pasta is done, add 1/3 to 1/2 cup cream, 1/3 cup shredded parmesan, 1/3 cup shredded mozzarella, and 1 to 2 tbsp ricotta cheese.
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8.Mix well, taste, and adjust.
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9.This is best served right away. Serve in bowls, top with anything you want, or eat as is. I topped with a touch more cheese, fresh basil, and more Calabrian chili flakes for heat.
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IF MAKING THIS IN ADVANCE, LEAVE THE PASTA OUT UNTIL YOU ARE READY TO EAT.
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ENJOY.

The post LASAGNA SOUP – lowcarb & high protein first appeared on Recipes of-With.