Going low carb can sometimes make for a fattening meal because fattier things are often substituted for the carbs for the sake of flavor. You will find sodium is also added in larger amounts as well. And if you're a diabetic, neither of these is a good option. But here I've taken something that would ordinarily not be as friendly for heart patient diabetics and turned it into something safer.
- 4 skinless, boneless chicken thighs (remove extra fat)
- 1 tbsp chopped fresh garlic, chopped fresh basil and dry thyme
- 1/4 cup unsalted chicken stock
- 3 tbsp chopped julienne sundried tomatoes with the oil
- 1/2 cup half-and-half or light coconut cream (well stirred)
- 2-3 tbsp parmesan cheese
- 1 tbsp EVOO
- Season the meat with salt and pepper if you like and set aside.
- In a non-stick pan, place the oil from the tomatoes plus the EVOO and place the spices in the oil on medium heat, stirring until its fragrant; remove and set aside.
- If needed, add in more oil and brown the chicken thighs on each side until golden.
- Remove and place the spices and the tomatoes into the pan with the stock and the cream and whisk to mix on medium heat.
- Just as it begins to bubble a little, add the meat back in, turning to cover.
- Place the lid on top and reduce to simmer for 20 minutes or until it reaches 170 inside.
Serve with whatever you like! I like a warm spinach and garlic salad.