Lunch • Meat • up to 30 min • Oven • AIRFRYER: Sugar-free • Gluten-free • Dairy-free • Lactose-free • Nut-free
Ingredients: * Chicken fillet – 200 g * Zucchini – 1/2 small (150 g) * Olive oil – 1 teaspoon (5 ml) * Herbes de Provence – 1 g * Salt – to taste * Pepper – to taste
PREPARATION – OVEN: * Cut the chicken into strips and season with salt, pepper and herbs. * Slice the zucchini. * Transfer everything to an ovenproof dish. * Drizzle with olive oil and mix thoroughly. * Bake for 15 minutes at 180°C, until the meat is juicy.
AIRFRYER PREPARATION: * Place the chicken and zucchini in an ovenproof dish. * Bake at 180°C for 12 minutes. * Mix the ingredients halfway through.
📊 KETO (1 serving): * Calories ~460 kcal * Fat ~28 g * Protein ~45 g * Net carbs ~4 g
💡 TIP: * Do not cover the dish - the meat will brown slightly and the zucchini will retain its structure.
