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Rotisserie Chicken with Roasted Vegetables

  • 7.6g carbs
  • 39g protein
  • 52.5g fat
Preview

Risotto with Chanterelle Mushrooms

  • 6.9g carbs
  • 27g protein
  • 43g fat
Preview

Flank Steak Salad with Peanut Sauce Dressing

  • 16.5g carbs
  • 29g protein
  • 26g fat
Preview

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Koreena 42, lost 33lbs
I was 18 years old when I was diagnosed with Polycystic Ovary Syndrome. After years of medication, I began gaining weight. I felt sluggish. I even had to stop exercising because I didn’t have the energy. My life was slipping away from me.

Then I decided to FIGHT FOR MY HEALTH. Keto Cycle changed everything for me. The plan was easy to follow and I was never hungry. After only 4 months, I have so much more energy. I even started working out again.

Keto has given me my years back. I only wish I had tried it sooner.
Koreena 42, lost 33lbs
I was 18 years old when I was diagnosed with Polycystic Ovary Syndrome. After years of medication, I began gaining weight. I felt sluggish. I even had to stop exercising because I didn’t have the energy. My life was slipping away from me.

Then I decided to FIGHT FOR MY HEALTH. Keto Cycle changed everything for me. The plan was easy to follow and I was never hungry. After only 4 months, I have so much more energy. I even started working out again.

Keto has given me my years back. I only wish I had tried it sooner.
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Ingredients

For the Chicken:

  • 1 whole chicken (3-4 pounds)
  • 2 tablespoons olive oil
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 1 lemon, halved
  • 4 cloves garlic, crushed
  • Fresh herbs (optional, such as rosemary, thyme, and parsley)

For the Vegetables:

  • 4 large carrots, peeled and cut into chunks
  • 4 medium potatoes, cut into chunks
  • 1 large onion, cut into wedges
  • 2 bell peppers, cut into chunks
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary

Instruction

Prepare the Chicken:

  1. Clean and Dry the Chicken:
    • Remove the giblets from the chicken cavity. Rinse the chicken inside and out under cold water, then pat dry with paper towels.
  2. Season the Chicken:
    • In a small bowl, combine the salt, pepper, paprika, garlic powder, onion powder, thyme, rosemary, and oregano.
    • Rub the olive oil all over the chicken, then evenly coat the chicken with the spice mixture, both inside and out.
  3. Stuff the Chicken:
    • Place the lemon halves, crushed garlic cloves, and any fresh herbs you are using into the cavity of the chicken.
  4. Truss the Chicken:
    • Using kitchen twine, tie the legs together and tuck the wings under the chicken to ensure even cooking.

Prepare the Vegetables:

  1. Season the Vegetables:
    • In a large bowl, combine the carrots, potatoes, onion, and bell peppers. Drizzle with olive oil, and season with salt, pepper, thyme, and rosemary. Toss to coat evenly.

Cook the Chicken and Vegetables:

  1. Prepare the Rotisserie and Oven:
    • Preheat your grill or rotisserie oven to medium-high heat (about 375°F or 190°C).
    • Secure the chicken onto the rotisserie spit, ensuring it is balanced.
  2. Cook the Chicken:
    • Place the spit onto the rotisserie. If using a grill, ensure it is set up for indirect cooking.
    • Cook the chicken for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
    • Baste the chicken occasionally with the drippings from the pan (if your rotisserie has a drip pan).
  3. Roast the Vegetables:
    • While the chicken is cooking, spread the seasoned vegetables on a baking sheet in a single layer.
    • Roast the vegetables in the oven at 375°F (190°C) for about 45-60 minutes, stirring occasionally, until they are tender and golden brown.

Finish and Serve:

  1. Rest the Chicken:
    • Once the chicken is cooked, carefully remove it from the rotisserie spit and let it rest for about 10-15 minutes before carving.
  2. Serve:
    • Carve the chicken and serve it with the roasted vegetables on the side.

Tips

  • If you don’t have a rotisserie, you can roast the chicken in the oven at 375°F (190°C) for 1.5 to 2 hours, basting occasionally.
  • For extra crispy skin, you can finish the chicken under the broiler for a few minutes, watching carefully to prevent burning.

Enjoy your delicious rotisserie chicken with roasted vegetables!

  • 15 min
  • 520.79 kcal
  • Serves 1

Ingredients

  • 1 cup arborio rice
  • 1 pound chanterelle mushrooms, cleaned and sliced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Salt and pepper to taste

Instruction

  1. Prepare the Broth:
    • In a medium saucepan, heat the broth over low heat and keep it warm.
  2. Cook the Mushrooms:
    • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced chanterelle mushrooms and cook until they are golden brown and any liquid they release has evaporated, about 5-7 minutes. Season with salt and pepper, then transfer the mushrooms to a plate and set aside.
  3. Cook the Aromatics:
    • In the same skillet, add the remaining tablespoon of olive oil and the butter. Once the butter is melted, add the chopped onion and cook until it is soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Toast the Rice:
    • Add the arborio rice to the skillet and stir to coat the grains with the oil and butter. Cook for 2-3 minutes, stirring frequently, until the rice is lightly toasted.
  5. Deglaze with Wine:
    • Pour in the white wine and stir continuously until the wine has been absorbed by the rice.
  6. Cook the Risotto:
    • Begin adding the warm broth to the rice, one ladleful at a time, stirring frequently. Wait until the broth is almost completely absorbed before adding the next ladleful. Continue this process until the rice is creamy and tender, but still slightly al dente, about 18-20 minutes.
  7. Add the Mushrooms:
    • Stir the cooked chanterelle mushrooms back into the risotto. Cook for another 2-3 minutes to heat the mushrooms through.
  8. Finish the Risotto:
    • Stir in the grated Parmesan cheese and season with salt and pepper to taste. If the risotto is too thick, you can add a bit more broth to reach your desired consistency.
  9. Serve:
    • Serve the risotto hot, garnished with chopped fresh parsley and additional Parmesan cheese if desired.

Tips

  • For extra richness, you can stir in an additional tablespoon of butter just before serving.
  • Make sure to clean the chanterelle mushrooms thoroughly to remove any dirt or debris.
  • The key to a great risotto is to stir continuously and add the broth gradually, which helps release the starches from the rice and create a creamy texture.

Enjoy your risotto with chanterelle mushrooms!

Ingredients

For the Flank Steak:

  • 1 pound flank steak
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • Salt and pepper to taste

For the Salad:

  • 4 cups mixed greens (such as arugula, spinach, and romaine)
  • 1 red bell pepper, thinly sliced
  • 1 cucumber, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup roasted peanuts, chopped
  • 1/4 cup shredded carrots

For the Dressing:

  • 1/4 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 teaspoon sriracha or chili garlic sauce (optional, for heat)
  • 2-3 tablespoons warm water (to thin the dressing)
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger

Instruction

Prepare the Flank Steak:

  1. Marinate the Steak:
    • In a shallow dish, combine the soy sauce, olive oil, lime juice, minced garlic, ground ginger, salt, and pepper. Add the flank steak and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
  2. Cook the Steak:
    • Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade and grill for about 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.
    • Let the steak rest for 5-10 minutes before slicing it thinly against the grain.

Prepare the Peanut Sauce Dressing:

  1. Make the Dressing:
    • In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, sriracha (if using), minced garlic, and grated ginger.
    • Gradually add warm water, 1 tablespoon at a time, until the dressing reaches a pourable consistency. Adjust seasoning to taste.

Assemble the Salad:

  1. Prepare the Vegetables:
    • In a large bowl, combine the mixed greens, red bell pepper, cucumber, cherry tomatoes, red onion, cilantro, and shredded carrots.
  2. Add the Steak:
    • Arrange the thinly sliced flank steak on top of the salad.
  3. Dress the Salad:
    • Drizzle the peanut sauce dressing over the salad and toss gently to combine.
  4. Garnish and Serve:
    • Sprinkle the chopped roasted peanuts over the top of the salad.
    • Serve immediately.

Tips

  • For extra flavor, you can add some sliced avocado or mango to the salad.
  • If you prefer, you can also use chicken or shrimp instead of flank steak.
  • Adjust the heat level of the dressing by adding more or less sriracha or chili garlic sauce.

Enjoy your delicious flank steak salad with peanut sauce dressing!