This is the second meal in my series of perfect ratio cooking. The last one was Caveman Chili. What I mean by “perfect ratio” is that as prepared the meal already conforms to the 65/30/5 fat/protein/carb rule of a ketogenic diet. This meal is a variation of my favorite lunch, Chicken Thighs. If there is one flaw to the chicken thighs meal it is that it is pretty high in protein. Today I try and fix that.

Here is the finished result in my tupperware ready for lunch. It doesn’t look ultra pretty but its packed with all sorts of keto goodness 🙂

The first step, as before, is to cook the chicken thighs. Here I have seasoned them and added water to the pan. These are the same thighs I was using before, but you’ll notice we’re using less so that we get a lower protein percentage.

While you’re waiting for the chicken to cook, now is a good time to fill your refrigerator with grated cheese for the week. I’ve mentioned it before, but there are hidden carbs in everything. Pregrated cheese is a good example. I have yet to find a 0g shredded cheese because I believe they add potato starch during the process to help the cheese not stick to each other. Instead of buying that, I buy 4 lb blocks of cheese and cut it into three sections. I then grate the cheese in my food processor. It literally takes 3 seconds to grate the cheese shown. You can also use a hand grater but it would be a lot of work. I mention this now because the recipe today is going to end up with 12 oz of grated cheese.

When it gets close to time for the chicken to be done, start cooking the rest of the ingredients. Start with the bacon. This is an old picture because I forgot to take one, but you get the idea 🙂

For this we will be adding A LOT of broccoli, fry it up in the left over bacon fat!

Here are the completed chicken thighs. I probably should have added more water. Let these cool and move onto the next step.

Once the chicken has cooled, pull it apart into chunks and put it in a large pot as shown.

Crumble the bacon up and throw it in.

Pitch in the Broccoli.

Now add the cream and cheese. Stir it all together. Let it heat up and thicken the sauce. It ended up more like a really thick soup but it was a still really good! I think next time I would make the cheese sauce in a separate pan and combine at the end. The mixing of the sauce really broke apart the meat.

