Season the chicken cutlets on both sides with salt and black pepper.
In a 10" or larger cast iron skillet, heat the ¼ cup of olive oil on medium heat.
Add the minced garlic to the skillet and cook for roughly 30 seconds.
Place the cutlets next to each other on the skillet and fry each side for 3-4 minutes until it turns golden brown. The internal temperature of the meat should be about 165°F at this point.
Take the chicken out of the skillet and place it on a plate.
Use a spoon to gently spread some leftover olive oil and garlic on the chicken.
The remaining olive oil and garlic should remain in the skillet.
Add the remaining 2 tablespoons of olive oil and butter into the skillet.
Put the spinach in batches allowing it to wilt before adding more.
Transfer the wilted baby spinach to a serving tray and place the chicken on top.
Top with warmed marinara sauce and the burrata. And use basil and flaky sea salt for garnishing. Your keto chicken marinara is ready to be served!
Nutrition
Nutrition Facts
Keto Chicken Marinara
Amount Per Serving
Calories 549Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 10g63%
Cholesterol 137mg46%
Sodium 861mg37%
Potassium 1043mg30%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 2g2%
Protein 44g88%
Vitamin A 7062IU141%
Vitamin C 24mg29%
Calcium 240mg24%
Iron 3mg17%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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