Lemon Garlic Grilled Chicken (Keto)

 Marinade 

• 3 tablespoon olive oil 
• 3 tablespoon minced garlic
• Juice of 2 lemons minus 2 tablespoons 
• 3 packets of truvia
• 1 tablespoon water
• 1 teaspoon each Salt and pepper
• 4 to 6 chicken breast or 10 to 12 breast strips
• Zip Loc bag

Sauce

• 3 teaspoons Dejon mustard
• 3 teaspoons extra virgn olive oil 
• The 2 tablespoon lemon juice
• 2 packet Truvia (or sugar substitute) 
• 2 tablesoons flat leaf parsley minced
• Salt pepper to taste

In a 1 gallon Zip Loc bag mix the olive oil, lemon juice, Truvia, garlic, water, salt and pepper.

Place the chicken breasts in the bag. Zip closed and  coat each piece of chicken with marinade.

Marinade for 30 min in fridge, flipping after 15 minutes.

Start making sauce while chicken marinades.

Whisk mustard, oil, lemon juice, Truvia, parsley, salt and pepper. Set aside.

When chicken is ready grill 6 to 8 min each side on medium high or until internal temperature reaches 165°.

Let the chicken rest for 5 minutes with a foil tent over the top. 

Then slice the chicken against the grain, about a finger (your thinnest finger) thick. 

Sprinkle with whatever remaining flat leaf parsley. Then serve with sauce on the side or pour over top of chicken.

This taste great served with my Grilled Brussel Sprouts. 

*I took my photo before slicing and the family dug in before I could get a picture of it sliced.

Cloud Cookies

1 cup creamy peanut butter

1/2 cup butter, softened

1cup packed brown sugar

1 large egg

1 teaspoon vanilla extract

1 + 1/2 cups all-purpose flour

1 teaspoon baking soda

• Preheat the oven to 350° F.

• In a large bowl, cream together the peanut butter, butter, vanilla and sugar using a stand mixer (my go to is my stand mixer) or a hand mixer, until soft and creamy.

• Add the egg until lightly combined.

• In a separate bowl, sift together the flour, and baking soda. Add these dry ingredients to your large mixing bowl, using your mixer till you don't see flour. *About 3 to 4 spins on the stand mixer.

• Scoop out (using a 1.57 inch cookie scoop) of dough, place the cookies on a half sheet baking pan lined with parchment paper.

• Bake for 9 minutes careful to not overbake. Let cool on the baking sheet for a few minutes and then transfer to a wire rack. 

Makes 32 cookies

My husband named them since the 1st thing he said was. "It taste like I'm bitting into a fluffy cloud of goodness." My kid said. "I have never tasted anything so good before." So if you try this recipe let me know what you think.