This recipe will please most people and the awesome part about it is that it is so very easy and quick to prepare as well. Lovely with cauli-mash and veggies on the side or a fabulous cheesy cauliflower and broccoli casserole, which is what I served it with, in addition to some lovely slices of avocado.  Great meal!  The dark color of the sauce is from the organic molasses that I used...only a little and as you can see the carbs are very low.

5 large chicken breasts
  (if you have 4 – that’s fine)
11/tsp salt (6 mL)
1 tsp black pepper (5 mL)
1/cup olive oil (60 mL)
2 tbsp bottled garlic (30 mL)
1/cup powdered erythritol (75 mL)
2 tsp molasses (10 mL)
2 tsp dried parsley (10 mL)

Preheat the oven to 450°F (220°C).  Line a sheet pan with foil.

Remove any bits of bone from the chicken breasts.  In small bowl, combine salt and black pepper.  Sprinkle over both sides of chicken breasts and place on prepared sheet pan.

In nonstick frying pan, over medium heat, add olive oil and garlic.  Cook until garlic starts turning light brown.  Add erythritol, molasses and parsley.  Stir until erythritol dissolves.  Brush the mixture over the top of the chicken breasts.  Bake chicken 20 to 25 minutes.  Check after 20 minutes and bake a few minutes more, if necessary. (The chicken should be white throughout in the center of the thickest chicken breast).  Allow to sit 5 minutes and serve.

Yield:  5 servings
1 serving
238.8 calories
27.5 g protein
12.3 g fat
0.1 g fiber
3.2 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

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