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I won’t lie, this recipe takes some forethought, as it needs to set in the fridge overnight.

But it is a really tasty and impressive dish to take along to a summer party or potluck, and is actually really simple to make. You just need to plan ahead.

You can slice it quite thin to serve on a meat and cheese platter, or you can slice it thick to eat as a main dish. The layer of mushroom and spinach in the middle allows for a pretty pattern and you could add more if you wanted to without upping your carbs too much, just be careful not to go overboard as it can affect the “binding” nature of the chicken.

I’m sure that the herbs and middle layer could be switched around to your personal taste, just keep an eye on any carb-creep.

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0 days, 11 hours, 30 minutes Hands-on 30 minutes Overall 12 hours Allergy information for Low-Carb Chicken & Herb Terrine ✔ Gluten free ✔ Dairy free ✔ Nut free ✔ Nightshade free ✔ Avocado free ✔ Coconut free ✔ Fish free ✔ Shellfish free Print Recipe Download Recipe

Nutritional values (per serving)

Net carbs 2.6 grams Protein 29.7 grams Fat 12 grams Calories 246 kcal Calories from carbs 4%, protein 50%, fat 46% Total carbs 3.1 grams Fiber 0.6 grams Sugars 0.8 grams Saturated fat 4.8 grams Sodium 464 mg ( 20 % RDA ) Magnesium 36 mg ( 9 % RDA ) Potassium 382 mg ( 19 % EMR )

Ingredients (makes 6 servings) 480 g chicken thighs, skin removed (17 oz)

1 chicken breast, skin removed (120 g/ 4.2 oz)

1 leek, pale green and white ends, finely sliced (90 g/ 3.2 oz)

2 cloves garlic, minced

2 tsp fresh thyme

1 tbsp chopped sage

2 tbsp butter or ghee or duck fat (28 g/ 1 oz)

1 large egg

3 medium mushrooms, sliced thinly (57 g/ 2 oz)

1 cup fresh spinach, finely sliced (30 g/ 1.1 oz)

1 / 2 tsp sea salt or pink Himalayan salt

tsp sea salt or pink Himalayan salt 1 / 4 tsp black pepper

tsp black pepper 12 slices Prosciutto di Parma (180 g/ 6.4 oz) Tips: Just before serving, drizzle with extra virgin olive oil

Serve with a bowl of dressed greens and sliced vegetables such as radishes, cucumber, red onion, tomatoes and peppers.

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Naomi Sherman Creator of NaomiShermanFoodCreative.com Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling. An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born. More posts by Naomi Sherman