keto chicken, mushroom and kale casserole recipe


  • 2 oz of kale (56 g)
  • Salt and freshly ground black pepper
  • Additional rosemary sprigs for garnish (optional)
  • 4 Tablespoons of avocado oil (30 ml), to cook with
  • 8 chicken thighs (with skin on) (1.2 kg)
  • 1 medium onion (110 g), peeled and thinly sliced
  • 3 cloves of garlic (9 g), peeled and chopped
  • 2 Tablespoons of fresh rosemary (6 g), chopped
  • 30 white button mushrooms (300 g), halved
    keto chicken, mushroom and kale casserole recipe


  1. Preheat the oven to 350°F (180°C).
  2. Add avocado oil to a frying pan and brown the chicken thighs skin-side down until golden and crispy, then turn the thighs over and cook the other side for a minute or two.
  3. The chicken isn’t cooked right now, but they’ll be finished off in the oven.  Carefully remove from the frying pan and put into a roasting dish.
  4. Source Blog>>

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