We’ve partnered with Green Chef to bring you some healthy, and keto-compliant, recipes if you’re interested in trying out this trendy new diet but want to do with with nutritionally dense meals. It can be done!
Green Chef is the first USDA-certified organic and certified gluten-free meal kit company, offering menus that cater to a range of dietary preferences, including vegan, keto, and paleo, along with omnivore, carnivore, and vegetarian-
Want to try Green Chef’s meal kits? Green Chef is offering the Bad Yogi community $40 off your Green Chef order through the link HERE.
Rosemary-Balsamic Chicken Over
Roasted Butternut Squash with Pesto & Feta cheese
Sweet and tangy flavors mingle in this Italian-inspired dish. Chicken tenders seasoned with a rosemary-garlic herb blend are pan-seared, then roasted in balsamic vinegar with Dijon mustard. The chicken is served over butternut squash and tomatoes tossed in a keto-friendly basil pesto. Feta cheese crumbles, sprinkled over top, give the dish a sharp and creamy finish.
12 oz chicken tenders
2 tsp rosemary-garlic herb blend
1/4 cup balsamic vinegar with dijon mustard
5 1/4 oz butternut squash
2 whole roma tomatoes
1/4 oz garlic
1 1/2 red onions
2 tbsp butter
1/4 cup keto-friendly basil pesto
1 1/4 oz feta cheese
PREP & ROAST SQUASH
Preheat oven to 400 degrees. Remove any seeds from butternut squash with a spoon. Carefully peel squash. Medium dice into about ½-inch pieces. Place squash on a lightly oiled foil-lined baking sheet. Drizzle with 1-2 tablespoons cooking oil. Season with salt and pepper. Stir to coat. Spread out in an even layer. Roast 15-18 minutes, or until squash is fork tender. See Step 6 to finish
PREP TOMATOES & GARLIC
Medium dice Roma tomatoes into about ½-inch pieces. Mince garlic.
Place chicken tenders in a medium bowl. Drizzle with about 1 tablespoon cooking oil. Season with salt, pepper, and about half of the rosemary-garlic herb blend. Stir to coat.
Heat about 1 ½ tablespoons cooking oil in a medium oven-safe sauté pan over medium-high heat. Add chicken to hot pan. Sear 2 minutes on each side. Remove from heat. Add balsamic vinegar with Dijon mustard and 2 tablespoons water. Gently shake pan to combine.
Transfer pan with chicken to oven. Roast 8-12 minutes, or until chicken is fully cooked and balsamic vinegar has slightly reduced.* (Chicken is fully cooked when internal temperature reaches 165 degrees.) *Careful! The pan handle will remain hot after the pan is removed from the oven.
Heat about 1 ½ tablespoons olive oil in a large sauté pan over medium heat. Add red onions to hot pan. Lightly season with salt, pepper, and remaining herb blend. Stir. Cook 3-4 minutes, or until onions begin to soften, stirring occasionally. Add tomatoes and garlic. Stir to combine. Cook 2-3 minutes, or until garlic is fragrant, stirring occasionally. Transfer squash to pan. Add butter, about half of the keto-friendly basil pesto, and about 1 tablespoon water. Stir to combine. Cook 1 minute. Salt and pepper to taste.
PLATE YOUR DISH
Divide roasted squash and pesto veggies (with any sauce from pan) between plates. Top with rosemary-balsamic chicken. Spoon any balsamic sauce from pan over top. Garnish with feta cheese and remaining pesto. Enjoy!
About Green Chef
Green Chef was the first USDA-certified organic and certified gluten-free meal kit company, offering menus that cater to a range of dietary preferences, including vegan, keto, and paleo, along with omnivore, carnivore, and vegetarian. Green Chef makes it easy to cook healthy, delicious, organic meals in just 20-40 minutes. Each delivery contains all the essentials to create three nourishing dinners for two or four people, including: organic, pre-measured ingredients — delicious custom sauces and spice mixes — and chef-crafted recipes.
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