Baked chicken breast
Rich in complete protein and satisfying without excess carbohydrates, making it suitable for a basic keto menu. The mild marinade enhances the flavor, while the short baking time helps retain juiciness.
Soak the chicken breast (400 g), transfer it to a bowl, and mix it with sugar-free soy sauce (25 g) and olive oil (5 g). Let the meat sit for 15 minutes to allow it to marinate slightly and remain juicier after baking.
Preheat the oven to 180-190 °C, transfer the breast to a small dish, and bake for 20 minutes. Remove the meat, let it rest for 5-7 minutes, and slice it against the grain; the breast should remain juicy inside, and the juices should be clear when pierced.
Cooked chicken breast can be conveniently stored in the refrigerator for 2-3 days and added to salads, omelets, or simple protein plates.
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