KETO Recipes to LIVE For

1. Keto dinners for beginners Thinking of following the ketogenic diet to aid weight loss or for health reasons? The dinner recipes listed below are quick to pull together, easy to make and are a great way to test out if the keto diet is for you. It’s important to check in with your doctor or health professional before embarking on any new diet. Why is the keto diet good for you? Supports weight loss. Improves acne. May reduce risk of certain cancers. May improve heart health. May protect brain function. Potentially reduces seizures. Improves PCOS (Polycystic ovary syndrome) symptoms. Risks and complications.

2. If you're serious about achieving permanent fat loss and a complete health transformation while eating your favorite foods every meal…

3. 10 Ingredients Creamy chicken, bacon and cauliflower bake 10m prep 45m cook 4 servings Ingredients Step 1 1 tbsp olive oil Preheat oven to 200C/180C fan forced. Lightly grease a 2L (8- cup) capacity ovenproof baking dish. 10g butter Step 2 1 small (900g) cauliflower, trimmed, cut into small florets Heat the oil and butter in a large frying pan over medium heat until the butter is foaming. Add the cauliflower and bacon. Cook, stirring occasionally, for 8-10 minutes or until light golden. 2 rashers (120g) bacon, chopped 1 bunch English spinach, trimmed, chopped Step 3 125ml (1/2 cup) pouring cream Add the spinach to the pan. Cook, stirring, for 2 minutes or until wilted. Remove from heat and add the cream, thyme and half the shallot. Stir to combine. Transfer to the prepared dish. 2 tsp fresh thyme leaves (optional) 2 green shallots, trimmed, sliced 500g Lilydale Free Range Chicken Thigh, fat trimmed Step 4 Wipe the pan clean and spray with oil. Add the chicken to the pan and cook for 2 minutes each side or until golden. Place on top of the cauliflower mixture. 55g (1/2 cup) 3-cheese mix Step 5 Sprinkle cheese around the chicken. Bake for 20-25 minutes or until golden. Stand for 5 minutes before serving topped with the remaining shallot.

4. One-pot keto zucchini alfredo 05m prep 05m cook 4 servings Ingredients Step 1 1 tbsp extra virgin olive oil Heat the oil and butter in a frying pan over medium-high heat until butter is foamy. Add the zucchini noodles. Use tongs to toss occasionally, for 1-2 minutes or until slightly wilted. Use tongs to transfer to a plate. 15g butter 2 x 250g packets zucchini noodles Step 2 2 garlic cloves, finely chopped Add the garlic to the pan. Cook, stirring, for 1 minute or until aromatic. Add the cream cheese, cream and 60ml (1/4 cup) water. Reduce heat to low. Cook, stirring often, for 3 minutes or until mixture is smooth. Stir through the parmesan and season. Add the zucchini and use tongs to toss to combine. Serve with extra parmesan. 100g cream cheese, chopped 1 tbsp thickened cream 20g (1/4 cup) finely grated parmesan, (or vegetarian hard cheese) plus extra to serve

5. Keto taco shells 10m prep 25m cook makes 4 Ingredients Step 1 60g (2 cups, firmly packed) baby spinach leaves Preheat oven to 180C/160C fan forced. Line 2 baking trays with baking paper. 2 eggs Step 2 40g (1/3 cup) almond meal Place the spinach in a heatproof bowl. Pour over boiling water to cover. Set aside for 5 minutes to blanch. Drain, squeezing out extra liquid. 2 tsp psyllium husk 1/2 tsp salt Step 3 Transfer the spinach to the bowl of a food processor. Add the eggs, almond meal, psyllium husk and salt. Process until smooth. Place one 1/4 of the mixture onto one of the prepared trays. Use a cranked spatula to spread to make a 15cm circle. Note Step 4 Fill taco shells with smoked chicken, avocado, onion, sour cream, tomato, coriander and chipotle in adobo sauce. Repeat with the remaining mixture to make 4 circles. Bake for 10 minutes or until set. Use a spatula to transfer the circles between the gaps of an upturned non-stick muffin pan to create a taco shape. Set aside to cool slightly. Bake for a further 10 minutes to dry out. Step 5 Fill with your favorite taco ingredients (see note).

6. Baked chicken with tarragon and cream 10m prep 45m cook 4 servings Ingredients Step 1 1 tbsp extra virgin olive oil Preheat oven to 200C/180C fan forced. Heat half the oil in a large, flameproof, ovenproof roasting pan over medium heat. Season the chicken. Cook, skin side down, for 4-5 minutes or until golden. Turn and cook for a further 2 minutes. Transfer to a plate. Pour off and discard fat from the pan. 4 (about 1.2kg) chicken marylands 15g butter 1 large red onion, halved, cut into thin wedges Step 2 Heat the butter and remaining oil in the pan over medium-low heat. Cook onion, turning, for 2 minutes or until golden. Add the wine. Simmer for 1 minute. Add stock. Simmer for 1 minute. Remove from heat. Place chicken on top of onion. Bake for 30 minutes or until chicken is cooked through. Turn off the oven. Line a baking tray with baking paper. Transfer chicken to prepared tray. Place in the oven to keep warm. 80ml (1/3 cup) dry white wine 80ml (1/3 cup) Massel salt reduced chicken style liquid stock 300g (2 cups) frozen broad beans 80ml (1/3 cup) pouring cream 1/3 cup fresh tarragon leaves, plus extra, to serve Step 3 Meanwhile, place the broad beans in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Refresh under cold running water. Peel. Step 4 Return pan to medium heat. Bring to a simmer. Simmer for 2 minutes or until slightly reduced. Add the cream. Simmer 22-3 minutes or until slightly thickened. Add the tarragon. Simmer for 1 minute. Remove from heat. Stir in two-thirds o oof the broad beans. Return chicken to the pan. Sprinkle with remaining broad beans and extra tarragon.

7. Keto fish and chips 20m prep 20m cook 4 servings Ingredients Step 1 2 eggs Preheat oven to 220C/200C fan forced. Line a large baking tray with baking paper. 1 tbsp pouring cream Step 2 155g (1 1/2 cups) almond meal Whisk the eggs, cream and 1 tbs water together in a large shallow bowl. Combine the almond meal, cheese, rind, parsley and chili flakes (if using) in a shallow bowl. Season. 40g (1/2 cup) finely grated parmesan cheese 1 large lemon, rind finely grated Step 3 1/3 cup chopped fresh continental parsley Halve each avocado, remove stone, peel away skin and cut each into 6-8 wedges. 1 tsp dried chili flakes (optional) 2 avocados Step 4 2 large zucchini, cut into long wedges Working with 1 piece at a time, coat a piece of avocado in the egg mixture, allowing excess to drip off, then coat in the almond meal mixture. Repeat with the zucchini and fish. Spread the crumbed avocado and zucchini evenly over prepared tray. Place the crumbed fish on a plate, cover and place in the fridge for 10 minutes to rest. 4 x 125g skinless firm white fish fillets 80ml (1/3 cup) rice bran oil Mixed salad leaves, to serve Lemon wedges, to serve Step 5 Spray the crumbed avocado and zucchini generously with oil. Bake for 20 minutes or until golden and crisp. Step 6 Heat the oil in a large non-stick frying pan over medium-high heat. Cook fish for 2-3 minutes each side or until nagolden and crisp. Serve fish and chips with salad leaves and lemon wedges.

8. 3-cheese chicken and cauliflower lasagne 40m prep 1h cook 8 serving Ingredients Step 1 1 tbsp extra virgin olive oil For the cauliflower lasagne sheets, process half of the cauliflower in a food processor until finely chopped. Transfer to a microwave-safe bowl. Repeat with the remaining cauliflower. Cover and microwave on high, stirring occasionally, for 8-10 minute or until very tender. Drain through a fine sieve, pressing down well with a wooden spoon to remove any excess liquid. Return to the bowl and add the parmesan and egg. Season. Stir well to combine. 1 leek, trimmed, thinly sliced 500g Lilydale Free Range Chicken Mince 200g punnet button mushrooms, sliced 1 bunch English spinach, trimmed, rinsed, dried, chopped Step 2 250g packet cream cheese, chopped Preheat oven to 180C /160C fan forced. Line 2 large baking trays with baking paper. Divide the cauliflower mixture between the prepared trays and use your fingertips or a palette knife to gently press each batch of cauliflower mixture to rectangles of about 22 x 30cm. Cook for 15-20 minutes or until mixture has dried out. Set aside to cool. Cut into 10cm-wide lasagna sheets (you should have 6 sheets). 1 tsp dried tarragon 125ml (1/2 cup) tomato pasta sauce 100g (1 cup) coarsely grated Devondale Mozzarella Cheese Block (500g) Cauliflower lasagne sheets 1.1kg cauliflower, trimmed, coarsely chopped Step 3 Meanwhile heat the oil in a large non-stick frying pan over high heat. Add the leek. Reduce heat to low and cook, stirring often, for 4 minutes or until soft. Increase heat to high. Add the chicken and cook, breaking up with a wooden spoon, for 5 minutes or until cooked. Add the mushrooms. Cook, stirring often, for 5 minutes or until mushrooms are golden. Add the spinach. Cook, stirring occasionally, for 4 minutes or until spinach is wilted. Add the cream cheese. Cook, stirring for 2 minutes or until cheese has melted. Stir through the tarragon and season. Set aside. 40g (1/2 cup) finely grated parmesan 2 eggs Step 4 Lightly grease a square 19cm (base measurement) 24cm (top measurement) baking dish. Lightly brush the base of th the mixture. Top with remaining lasagne. Finish with the remaining pasta sauce and remaining mozzarella. Bake for 30 30 minutes or until golden. Set aside for 7 minutes to rest before serving.

9. Keto satay chicken bowl with zoodle salad 1h 25m prep 10m cook 4 servings Ingredients Step 1 60ml (1/4 cup) peanut oil Combine 2 tablespoons oil, 2 garlic cloves, 1 teaspoon curry powder and the ginger in a shallow glass or ceramic dish. Add the chicken and turn to coat. Cover and place in the fridge for at least one hour to marinate. 3 garlic cloves, crushed 2 tsp curry powder Step 2 2 tsp finely grated fresh ginger Heat the remaining oil in a small saucepan over medium heat. Cook the onion, stirring, for 3 minutes or until softened. Add the chili and the remaining garlic and curry powder and cook, stirring, for 1 minute or until aromatic. Stir in the peanut butter, coconut milk and soy sauce. Simmer, stirring, for 2-3 minutes or until thickened slightly. Reserve 2 teaspoons chopped peanuts for serving. Stir the remaining peanuts and the lime juice into the sauce. Set aside, covered to keep warm. 4 (125g each) chicken thigh fillets 1/2 red onion, finely chopped 1 small fresh red chili, deseeded, finely chopped 2 tbsp peanut butter 180ml (3/4 cup) coconut milk Step 3 2 tsp soy sauce Meanwhile, use a spiralizer to cut the zucchini into long noodles or cut the zucchini lengthwise with a vegetable peeler then cut into long strips. 40g (1/4 cup) chopped roasted salted peanuts 1/2 lime, juiced Step 4 2 large zucchini, trimmed Heat a chargrill pan or barbecue over medium-high heat. Cook the chicken for 3-4 minutes each side or until lightly charred and cooked through. Transfer to a plate and set aside to rest for 5 minutes before thickly slicing. 1 Lebanese cucumber, thinly sliced 250g cherry tomatoes, halved Step 5 Divide the zucchini ‘noodles’ among bowls. Top with chicken, cucumber and tomatoes then drizzle with the warm satay sauce.

10. Lemon haloumi with fried capers 05m prep 10m cook 4 servings Step 1 Ingredients Heat 2 teaspoons oil in a large frying pan over medium-high heat. Cook haloumi, in batches, for 2 minutes each side or until golden. Transfer to a plate. 1 1/2 tbsp extra virgin olive oil 180g haloumi, sliced 2 small red birds eye chilies, thinly sliced Step 2 2 tsp drained baby capers Heat remaining oil in pan. Add chili and capers. Cook, stirring, for 3 to 5 minutes or until capers are heated through and chili is golden. Add rind. Cook, stirring, for 1 minute. Stir in juice. Bring to a simmer. 1 tsp finely grated lemon rind 2 tbsp lemon juice 80g mixed lettuce leaves Step 3 Arrange haloumi and lettuce on a serving plate. Drizzle with hot lemon mixture. Season with pepper. Serve immediately.

11. A keto diet is an eating plan that focuses on foods that provide a lot of healthful fats, adequate amounts of protein, and very few carbohydrates. The goal is to get more calories from fat than from carbs. The hard part is trying to come up with the plan! Why not get a custom plan made just for you? Strive for success in your weight loss goals and stick with the easy part…. >> Just click the link <<

12. Crispy-skinned barramundi with garlic and herb oil 15m prep 18m cook 4 servings Step 1 Ingredients Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper. 1 bunch broccolini, trimmed, halved crossways Step 2 400g tomato medley mix Place vegetables on prepared tray. Drizzle with 1 tablespoon oil. Season with salt and pepper. Toss to coat. Bake for 12 minutes. 200g green beans, trimmed 2/3 cup Australian extra virgin olive oil 4 (150g each) boneless barramundi fillets with skin on, skin scored (see note below) Step 3 Meanwhile, heat a large non-stick frying pan over high heat. Add fish, skin-side down. Cook for 2 minutes or until skin is very crispy around edges and center is just starting to crisp. Place fish, skin-side up, on top of vegetables on tray. Bake for 4 minutes or until fish is just cooked through and vegetables are tender. 2 garlic cloves, thinly sliced 2 tbsp finely chopped fresh chives 2 tbsp finely chopped fresh flat-leaf parsley leaves 1 small lemon, rind zested into fine strips, juiced Step 4 Heat remaining oil in a small saucepan over medium heat. Add garlic. Cook, stirring, for 1 minute or until fragrant (do not brown). Add chives and parsley. Cook for 1 minute. Remove pan from heat. Add lemon zest and juice. Season with salt and pepper. Note To score barramundi skin, use a large sharp knife to make shallow cuts crossways, about 1cm apart, along the length of each fillet. This will help prevent the fillet from curling up while cooking. Step 5 Serve barramundi and vegetables drizzled with warm garlic and herb oil.

13. Keto chicken parmi bowl 50m prep 30m cook 4 servings Step 1 Ingredients 1 egg Lightly whisk the egg in a shallow bowl. Combine the almond meal, parmesan and parsley on a plate. Season the chicken. Dip 1 chicken piece in the egg, then into the almond meal mixture, pressing to coat. Transfer to a lined tray. Repeat with the remaining chicken, egg and almond meal mixture. Place in the fridge for 30 minutes to rest. 80g (2/3 cup) almond meal 40g (1/2 cup) finely grated parmesan 2 tbsp finely chopped fresh continental parsley, plus extra to serve Step 2 4 x (about 125g each) chicken breast schnitzels (uncrumbed) For the puree, place the cauliflower in a medium saucepan over high heat and cover with water. Cook for 15 – 20 minutes or until tender. Drain into a colander, reserving 1/3 cup of the cooking liquid. Heat the butter in the saucepan over medium heat until foaming. Add the cooked cauliflower, cream and reserved cooking liquid. Simmer for 3 minutes or until reduced slightly. Remove from the heat and use a stab blender to blend until smooth. Season with salt and white pepper. Stir through the chives, if using. Cover and set aside. Extra virgin olive oil, to shallow fry, plus extra to drizzle 80ml (1/3 cup) tomato pasta sauce 4 slices smoked ham 50g (1/2 cup) coarsely grated Devondale Mozzarella Cheese Block (500g) Step 3 1.1kg (1 head) cauliflower, trimmed, cut into florets Heat 1cm of oil in a large, heavy based frypan over high heat. Cook the chicken in batches, for 3 minutes on each side or until crisp and golden. Remove the baking paper from the tray. Transfer the chicken to the tray. 25g butter 125ml (1/2 cup) thickened cream White pepper, to season Step 4 1 tbsp chopped fresh chives, optional Preheat the grill to high. Spoon a dollop of tomato pasta sauce over each schnitzel. Top with ham and sprinkle with cheese. Grill for 3-4 minutes or until the cheese is golden. Sprinkle with extra parsley if desired. Step 5 Meanwhile, return the cauliflower puree to medium heat and cook, stirring for 2 minutes or until heated through. Serve the chicken with the puree.

14. Eggs in pots with smoked salmon 15m prep 30m cook 4 servings Ingredients Step 1 2 tbsp extra virgin olive oil Preheat oven to 180C/160C fan-forced. Grease four 1 1/2-cup- capacity ovenproof dishes. 2 leeks, halved, thinly sliced Step 2 1/2 cup frozen peas, thawed Heat oil in a large frying pan over medium heat. Add leek. Cook, stirring, for 5 to 7 minutes or until tender. Stir in peas and lemon rind. Divide leek mixture among prepared dishes. Drizzle evenly with cream. 2 tsp lemon rind, finely grated 2/3 cup Bulla Cooking Cream 100g smoked salmon, cut into thick strips Step 3 1 tbsp fresh thyme leaves Scatter over smoked salmon and 1/2 the thyme. Carefully crack 2 eggs into each dish. Place dishes on a baking tray. 8 eggs Extra fresh thyme sprigs, to serve Step 4 Bake for 20 minutes until egg is just set or until cooked to your liking. Season with pepper. Serve sprinkled with remaining thyme leaves and extra sprigs. Spoon a dollop of tomato pasta sauce over each schnitzel. Top with ham and sprinkle with cheese. Grill for 3-4 minutes or until the cheese is golden. Sprinkle with extra parsley if desired. Step 5 Meanwhile, return the cauliflower puree to medium heat and cook, stirring for 2 minutes or until heated through. Serve the chicken with the puree.

15. Keto chicken coconut curry with broccoli rice 20m prep 25m cook 4 servings Ingredients Step 1 2 tbsp macadamia oil Heat half the oil in a large saucepan or wok over high heat. Add half the chicken and cook, stirring occasionally, for 2-3 minutes or until browned. Transfer to a plate. Repeat with the remaining chicken. 600g Lilydale Free Range Chicken Thigh, cut into 3cm pieces 1 brown onion, sliced Step 2 2 garlic cloves, crushed Add the remaining oil and the onion to the pan. Cook stirring, for 3-4 minutes or until softened. Add the garlic, ginger, chili, turmeric, mustard seeds, cumin and coriander. Cook, stirring, for 2 minutes or until aromatic. Add the coconut cream and the chicken. Bring to the boil. Partially cover and reduce heat to low. Simmer for 20 minutes or until the chicken is tender. 2 tsp finely grated fresh ginger 2 long red chilies, finely chopped 1/2 tsp turmeric 2 tsp brown mustard seeds Step 3 2 tsp ground cumin Meanwhile, process the broccoli, in batches if necessary, in a food processor until finely chopped and resembling rice. Transfer the broccoli to a large microwave-safe bowl. Cover and microwave on HIGH for 2-3 minutes or until just tender. 1 tsp ground coriander 400ml can coconut cream 500g broccoli, chopped Step 4 Lime juice, to taste Remove curry from heat and season with lime juice and fish sauce, to taste. Sprinkle with the spinach and extra chili and serve with the broccoli rice. Fish sauce, to taste 100g baby spinach leaves extra sliced long red chilies, finely chopped, to serve

16. Zucchini noodle with anchovy, garlic and chili butter 20m prep 10m cook 4 servings Ingredients Step 1 2kg zucchini, cut into noodles (see Notes) Place zucchini in a large colander and sprinkle generously with salt. Stand for 20 minutes over a bowl (you should get at least 1/2 cup of liquid). Squeeze out excess moisture. Pat dry with paper towel (see note). 80g butter 8 anchovies, finely chopped Step 2 1 long red chili, finely chopped Melt butter in a large frying pan over medium-high heat. Cook anchovy, chili and garlic for 1-2 minutes or until golden. Set aside. 3 garlic cloves, finely chopped Note Step 3 You can use a simple knife to cut the zucchini into noodles, or use a mandolin to thinly slice, before cutting into noodles. Or go fancy and use a spiralizer. Don't skip step 1. Zucchini is full of water and you will end up with soup instead of pasta if you do not remove the excess liquid. Cook zucchini, in 3 batches for 2-3 minutes over high heat until just tender. Return all zucchini to pan with anchovy mixture and toss to coat. Season with pepper.

17. Broccolini, sour cream and chive bake 05m prep 10m cook 4 servings Ingredients Step 1 3 bunches broccolini Cook broccolini in a large saucepan of boiling water for 5 minutes or until bright green (see microwave tip). Drain well. Arrange over the base of a square 20cm (base measurement) ovenproof ceramic dish. 1 x 250g carton light sour cream 1/4 cup finely chopped fresh chives Step 2 2 tbsp Dijon mustard Preheat grill on high. Place the sour cream, chives, mustard and garlic in a large bowl. Use a balloon whisk to whisk until well combined. Taste and season with salt and pepper. Pour the sour cream mixture over the broccolini, and sprinkle with mozzarella and parmesan. 1 large garlic clove, crushed Salt & ground white pepper 40g (1/3 cup) coarsely grated mozzarella 25g (1/4 cup) shredded parmesan Step 3 Cook under preheated grill, about 6cm from heat source, for 5-7 minutes or until cheese melts and is golden. Remove from heat and serve immediately.

18. Low-carb keto-friendly pizza 20m prep 20m cook 4 servings Ingredients Step 1 140g (1 1/3 cups) mozzarella, coarsely grate Place the grated mozzarella, almond meal and cream cheese in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute, stirring halfway, or until melted and combined. Add the egg and working quickly, beat vigorously with a wooden spoon until combined. 55g (1/2 cup) almond meal 2 tbsp cream cheese 1 egg Step 2 80ml (1/3 cup) tomato pasta sauce Preheat oven to 200/180C fan forced. Place the ‘dough’ between 2 pieces of baking paper and roll to line a 32cm pizza tray. Remove the top piece of baking paper and slide the dough with the bottom piece of baking paper onto the pizza tray. Prick with a fork. Bake for 10 mins or until puffed and golden. 40g (1/3 cup) mozzarella, sliced 4 thin slices prosciutto Fresh basil leaves, to serve Step 3 Use the paper to slide the pizza from the tray. Flip back onto the tray to cook the other side. Cook for a further 5 minutes or until the top is golden. Spread lightly with tomato pasta sauce and top with sliced mozzarella. Bake for 3-4 minutes or until the cheese has melted. Drape with prosciutto and scatter with basil leaves.

19. Salmon cutlets with lime and coriander butter 05m prep 10m cook 4 servings Ingredients Step 1 100g butter, softened Place the butter in a small bowl. Add the coriander, lime rind, lime juice and cracked black pepper and mix until well combined. Refrigerate until ready to use. 2 tbsp finely chopped coriander 2 tsp finely grated lime rind Step 2 2 tsp lime juice Heat a little olive oil in a non-stick frying pan over medium heat. Add 2 salmon cutlets and cook for 2-3 minutes each side or until cooked to your liking. Transfer to a plate and cover with foil to keep warm. Repeat with remaining salmon. cracked black pepper 4 salmon cutlets steamed vegetables, to serve Step 3 To serve, divide the salmon cutlets among serving plates. Top with a little lime and coriander butter. Serve with steamed vegetables, if desired.

20. Baked chicken with thyme and sage butter 1h prep 30m cook 4 servings Ingredients Step 1 80g butter, softened Place butter, thyme, sage and parmesan in a bowl. Season with salt and pepper. Mix well. Using your fingers, gently loosen chicken skin on each piece of chicken. Push butter mixture under skin. Place chicken on a large plate. Cover. Refrigerate for 30 minutes, or until butter is firm. 1 tbsp finely chopped fresh thyme leaves 2 tsp finely chopped fresh sage leaves 1 tbsp finely grated parmesan Step 2 4 (200g each) chicken breast fillets, skin on Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place chicken on tray. Spray with oil. Season with salt and pepper. Bake for 10 minutes. Reduce oven temperature to 200°C/180°C fan-forced. Baste chicken with pan juices. Bake for a further 15 to 20 minutes or until chicken is cooked through. Olive oil cooking spray 100g green beans, trimmed, halved 1 small butter lettuce, leaves separated and torn 1 Lebanese cucumber, halved lengthways, sliced Step 3 Place beans in a microwave-safe bowl. Add 1 tablespoon cold water. Cover. Microwave on high (100%) for 1 minute or until tender. Drain. Refresh under cold water. Drain. 2 radishes, thinly sliced Step 4 Make white balsamic dressing: Place oil, vinegar and chives in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. White balsamic dressing 2 tbsp extra virgin olive oil 1 1/2 tbsp white balsamic vinegar Step 5 1 tbsp finely chopped chives Place lettuce, cucumber, beans and radish in a bowl. Drizzle over dressing. Toss to combine. Serve chicken with salad.

21. BEST OF LUCK ON YOUR NEW KETO JOURNEY! I think I should go ahead and get my customized Keto meal plan!