Keto Baked Chicken with Creamy Leek, Gruyère and Sage over Zucchini Ribbons

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   Pat the chicken breasts dry with paper towels and season both sides with 4 g of the salt, black pepper, and garlic powder.

3. 3

   Heat a large oven-safe skillet over medium-high heat. Add the olive oil and 15 g of the butter. Sear the chicken breasts for 2 minutes per side until lightly golden.

4. 4

   Transfer the skillet to the oven and bake the chicken for 10 to 14 minutes at 220 °C / 425 °F, or until fully cooked. Remove the chicken and let it rest for 5 minutes.

5. 5

   While the chicken rests, return the same skillet to medium heat. Add the remaining butter and the leek. Cook for 3 to 4 minutes, stirring, until the leek is tender.

6. 6

   Stir in the fresh sage and cook for 30 seconds to release its aroma.

7. 7

   Pour in the chicken broth and scrape the bottom of the skillet to dissolve the browned bits. Cook for 2 minutes to reduce slightly.

8. 8

   Add the heavy cream, Dijon mustard, and nutmeg. Cook over medium-low heat for 2 to 3 minutes until the sauce starts to thicken.

9. 9

   Add the shredded Gruyère gradually, stirring until fully melted. Stir in the lemon juice and adjust with the remaining 2 g salt if needed.

10. 10

    In another large skillet over medium-high heat, add the zucchini ribbons and sauté for 2 to 3 minutes, just until tender but still slightly firm. Toss them with a couple of spoonfuls of the hot sauce for extra flavor.

11. 11

    Serve a bed of zucchini ribbons on each plate, top with one chicken breast, and spoon over the creamy leek, Gruyère, and sage sauce.