Step 1Peel, halve and finely chop the onion, mash the garlic and chop the herbs (if you are using fresh herbs).
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Step 1Peel, halve and finely chop the onion, mash the garlic and chop the herbs (if you are using fresh herbs).
Step 2Dice the chicken thighs, mix with garlic, herbs, paprika, cayenne and black pepper and season with salt. Squeeze in the lime juice. I prefer using chicken thighs to breast filets. They are a lot juicier and tender!
Step 3Heat a large skillet, add ghee or butter and cook the onion over medium heat until it becomes soft and golden.
Step 4Add the herbed chicken pieces and cook for about 10 minutes or until done.
Step 5Keep on medium heat, add the cream and let it cook for another 2-3 minutes while stirring frequently. When done, set aside.
Step 6Wash the lettuce (I used Little Gem lettuce) and place in a salad spinner or drain using a paper towel. Spoon the meat mixture on top of each leaf and enjoy! :-)