Photograph courtesy of Tasteaholics, Inc.What you’ll find, however, is that when you begin cooking intentionally with an eye toward health, not only will your nutrition take a noticeable turn for the better, but you’ll start to experience a much higher premium on taste. Unfortunately, most people settle for a boring, bland, less-than-healthy lunch at work, almost as if it’s something they have to endure rather than enjoy. That isn’t the case with keto-friendly foods.
This lunchtime recipe passed some rigorous tests: It keeps you on your macros, is filled with healthy ingredients, is easy to prepare initially, and is just as simple to enjoy in a restricted work environment.
One of the most important criteria of a successful keto meal is the taste, though. Fat adds a lot of flavor to food, and after just a little bit of adjustment, your taste buds will no longer crave the over-preserved carbs that used to fill your midday meal and you’ll actually prefer the delicious, varied, rich flavor of fat-filled foods.
Also try Steak Tenderloin with Crispy Kale.
Chicken Pizza Casserole
Prep time: 15 minutesCook time: 30 minutes
Yield: 4 servings
Ingredients
1 pound boneless chicken thighs
1 tablespoon olive oil
2 large zucchini, cubed
12 ounces whole-milk ricotta cheese
4 ounces sliced pepperoni, divided
2 cloves minced garlic
Salt and pepper, to taste
1 cup shredded mozzarella cheese
1/4 cup grated parmesan
Directions
- Preheat the oven to 350 degrees and grease a 9-x-13-inch glass baking dish.
- Cook the chicken thighs in an oiled skillet over medium heat until cooked through.
- Remove the chicken to a cutting board and shred with two forks.
- In a large bowl, toss together the shredded chicken with the zucchini, the ricotta cheese, half the pepperoni, the garlic, the salt, and the pepper.
- Spread the mixture in the baking dish and bake for 20 minutes.
- Sprinkle with mozzarella and parmesan, and then top with the remaining pepperoni.
- Bake for another 5 to 10 minutes, until the cheese is melted.