The Keto RN Italian Chicken

Ingredients: Serves 4

Sauce:

1/3 cup Balsamic Vinegar

1 Tablespoon Brown Swerve (optional)

2 Tablespoons Olive Oil

2 cloves minced garlic

1 teaspoon Italian Seasoning

1 Tablespoon Dijon Mustard

Tomato Mozzerella

8 Oz. grape tomatoes, halved

8Oz. fresh mozzarella pearls

2 Tablespoons chopped Basil

Chicken:

2# boneless, skinless chicken thighs

2 Tablespoons Olive oil

Salt and pepper

Instructions:

1. In a bowl, whisk the sauce ingredients together. Season with salt and pepper and set aside.

2. In a separate bowl, mix tomatoes, basil and mozzerellla

3. Preheat oven to 400 degrees F.

4. Heat oil over medium heat in a large, oven safe skillet. Season chicken with salt and pepper, to taste. When pan is hot, add the chicken to the pan and sear 2 minutes each side. Add the Balsamic sauce. It will simmer quickly. Use a wooden spoon, scrape up any browned bits from the bottom of the pan.

5. Remove the pan from heat and add the tomato-mozzerella mixture over the chicken.

6. Bake uncovered 9-12 minutes until chicken is done (165 F). Remove from oven and let rest 5 minutes before serving.

   NUT INFO: Cals 350, Fat: 17g Carbs: 9g Protein: 30g