Greek Lemon Chicken 

Servings: 4

Ingredients: 

• 1 gallon size zipper bag 

• 1 lb chicken breast, cubed  

• 1 tsp lemon juice

• ½ tsp oregano 

• 2 cloves garlic, minced 

• 1 tsp dijon mustard 

• Salt and pepper to taste 

• 2-3 tbsp extra virgin olive oil or avocado oil 

Directions:

• Add the chicken, seasonings, and olive oil into the ziploc bag.

• Give it a good shake and let it sit in the fridge for 30 minutes to overnight.

• When you’re ready to cook it, add some avocado oil to a skillet over medium - high heat and pour everything from the bag into the pan.

• Cook until the chicken has a light golden brown crust.

• Serve with a side salad or over some cauli rice!

Nutrition:

Nutrition per serving:

• Calories - 208

• Fat - 10g

• Protein - 35g

• Total Carbs - 1g

• Net Carbs - 1g

Teriyaki Salmon

Servings: 4

Ingredients: 

• 1 gallon size zipper bag 

• 1 lb salmon, cut into cubes

• 2 tbsp soy sauce or coconut aminos

• 3 tbsp powdered allulose 

• 3 cloves garlic, minced or grated 

• 1 tsp ginger, minced or grated 

• 1 bunch asparagus

• 1 cup green beans

• 1 tbsp olive or avocado oil 

• If using a pre-made teriyaki sauce, the extra seasonings are optional

Directions:

• Add salmon, seasonings, and vegetables olive oil into the ziploc bag.

• Give it a good shake and let it sit in the fridge for 30 minutes to overnight.

• When you’re ready to cook it, add some avocado oil to a skillet over medium - high heat and pour everything from the bag into the pan.

• Cook until beef has a light golden brown sear and veggies are cooked through.

• Serve with a side salad or over some cauli rice!

Nutrition:

Nutrition per serving:

• Calories - 234

• Fat - 13g

• Protein - 26g

• Total Carbs - 4g

• Net Carbs - 3g
  

Honey Cajun Garlic Steak

Servings: 4

Ingredients:

• 1 gallon size zipper bag 

• 2 tbsp olive or avocado oil

• 1 lb steak, cut into strips

• 1 tbsp cajun seasoning

• 1 tsp honey or Choczero sugar free maple syrup

• 1 cup asparagus, chopped

• 1 small red onion, sliced into strips 

• 1 red bell pepper, sliced into strips 

• 1 jalapeno, deseeded and deveined, sliced into strips 

Directions:

1. Add the steak, veggies, seasonings, and olive oil into the ziploc bag.

2. Give it a good shake and let it sit in the fridge for 30 minutes to overnight.

3. When you’re ready to cook it, add some avocado oil to a skillet over medium - high heat and pour everything from the bag into the pan.

4. Cook until the chicken has a light golden brown crust.

5. Serve with a side salad or over some cauli rice!

Nutrition:

Nutrition per serving:

• Calories - 326

• Fat - 18g

• Protein - 27g

• Total Carbs - 17g

• Net Carbs - 11g

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