I have now completed Day 13 of Whole30. I am retaining some weight today and I’m not exactly sure what it is from. It could be the shrimp or it could be the sauerkraut I’ve been adding to my salads. If it is the sauerkraut then I could have a problem with FODMAPs. I really hope I don’t because I LOVE garlic and I use it in practically EVERYTHING I cook.
My meals for Day 13 were:
Breakfast: Turkey Pesto Meatballs with sautéed spinach
Snack: Olives and cucumbers
Lunch: Leftover Pesto Shrimp with steamed broccoli
Snack: Olives and cucumbers
Dinner: Ranch Chicken Skewers (recipe below) with sautéed mushrooms
Snack: Olives
I used the following ingredients for Whole30 Ranch Chicken Skewers:
1 lb boneless, skinless chicken breast (cut into 1″ pieces)
2 Tbsp dry Ranch seasoning (I left out the cayenne for nightshade free)
2 Tbsp olive oil
1 cup chicken stock
For the marinade, mix the olive oil and ranch seasoning. Add the chicken and the marinade, to a plastic storage bag and make sure the chicken is completely covered in the marinade. Marinate the chicken for at least 4 hours or up to 12 hours.
In a large skillet or grill pan, heat 1-2 Tbsp of oil over medium-high heat. Sear the chicken for 3-4 minutes on all sides. Reduce heat to medium, add 1/2 cup chicken stock cover the pan (foil makes a good cover) and cook until the chicken is cooked through. Remove the chicken and keep warm. Add the remaining stock and allow to cook for about 5 minutes or until the pan gravy has reduced. Serve the pan gravy over the chicken.
Served with sautéed mushrooms and a side salad.
Net Carb Count*:
Whole30 Ranch Chicken Skewers: 4 net carbs (for the entire chicken recipe)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.
Comments: The chicken was so moist and flavorful. Any ranch seasoning would work in this recipe, so feel free to use your favorite. If you are a grill master then these skewers would be great cooked though on the grill. If you use wooden skewers make sure you soak them for 30 mins. to 1 hour before you put them on the grill so they do not burn.
Enjoy!
~Karen
