low carb barbequed chicken with peperonata
 
Prep time
Cook time
Total time
 
Smoky chicken and sweet Italian peperonata served with an avocado salsa. What better way to wave goodbye to summer than with a tasty barbeque!
Author:
Recipe type: Main Course
Cuisine: Ketogenic. Low Carb. LCHF. Grain Free. Gluten Free.
Yield: 2
Ingredients
Instructions
Chicken:
  1. sprinkle coarse salt all over and under chicken skin.
  2. barbeque until cooked.
Peperonata
  1. place extra virgin olive oil in a medium saucepan.
  2. add all ingredients and cook on low heat until very soft, then add a tablespoon of coconut oil and stir.
Avocado salsa
  1. mash up the avocado, then blitz it in a blender, together with coconut oil, salt, black pepper and paprika, until creamy and smooth; taste test and adjust seasoning if required.
Notes
I use this blender, because it is powerful and extremely effective, without costing a fortune (U.S. option HERE).

Metric kitchen scales are an inexpensive yet invaluable gadget to ensure accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.
Nutrition
Serving: 1 Calories: 1053 Fat: 77g Net Carbs: 13g Protein: 67g
Recipe by Queen Keto at https://queenketo.com/low-carb-barbequed-chicken-with-peperonata/