You can never go wrong with bacon, it almost always adds amazing flavor to any dish! This is my take on an allergy-safe, keto-approved yummy and filling bacon-wrapped chicken with broccoli slaw cauliflower rice!
Having multiple food allergies and attempting a Keto diet can be quite difficult. The Keto diet has many options that are allergy-friendly many of the staple items are nuts, cheeses, greek yogurt, cottage cheese, butter, and cream… Very limiting for those with allergies!
We personally don’t follow a strict keto diet, only a very strict allergy-safe diet, I do try to limit simple or unnecessary carbs. That being said, many of our foods are Keto or modified keto-approved. I find that this style of eating works great for us, and you simply have to make that decision for you personally.
Why we do a modified Keto?
Modified Keto, also called carb cycling, is something that we do in our household. Implementing a modified keto diet is great because we can personally choose when to eat carbs or starches, without feeling as though we “cheated” on our diet. We also don’t stress over how many carbs we ate in a day and if it threw our body out of ketosis. Throughout the week I will cook several Keto approved meals. However, we might also have something high carb, as that is what we wanted or was easy.
When you are eating an allergy and keto diet it can get expensive and limiting. I have found that many of the options available, and are certified allergen-free, are much higher in price. Which can get frustrating! Personally, for us, the modified version works better. But, you have to do what is best for you and your lifestyle!
Bacon is just delicious in general, I have met very few people who dislike it. I greatly prefer to buy our bacon from the farmers market, local farmers, or from a local farm to store grocer. I also get meats from U.S. Wellness Meats (not sponsored), particularly in the dead of winter when farmers’ markets are closed near me. Above all, I get 100% grass-fed and finished meat. I tastes so much better, the animals are better kept and healthier, and there is less risk for CC and added ingredients.
- 6 strips of Bacon
- 2 Pieces of Chicken – I used thinly sliced breast
- 1 tsp Garlic
- Salt and Pepper to taste
- 2 cups of Riced Cauliflower (I use frozen)
- 1 cup of Broccoli Slaw
- 1/2 cup of Chicken Stock / Bone Broth
- Salt and Pepper to taste
*You can add Scallions or a tomato bruschetta to top your meal, both are low carb and will add yummy flavor!
Add all Cauliflower rice to a saucepan and cover over medium heat. Stirring occasionally to prevent burning or sticking.
Cook rice until heated and softened, about 15 minutes over medium-low heat.
Lay chicken slices out and season each side with salt, pepper, and garlic. Wrap 2-3 strips of bacon around each piece of chicken and set aside.
Cook chicken in a skillet for 10-15 minutes or until internal temperature reaches 165 degrees. Cook in the oven for 15-20 minutes, or until 165.
*Bacon won’t always have the traditional crispy texture when finished cooking, but it will be fully cooked.
*I served this dish with garlic roasted Asparagus. Tossed the asparagus in a skillet with some Avacado oil, 1 tsp of garlic, salt, and pepper. Sauteed on medium heat until softened and cooked thoroughly.