Low Carb Hot Pot

This Low Carb Hot Pot is a delightful fusion of fresh vegetables and protein, all baked together in a savory broth, making it a comforting and healthy dish. Perfect for a cozy dinner, it combines traditional flavors with a modern low-carb twist.

Ingredients

• Chicken breast - 200 grams, diced
• Shiitake mushrooms - 100 grams, sliced
• Zucchini - 1 medium, spiralized
• Broccoli florets - 100 grams
• Bell pepper - 1 small, sliced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Chicken broth - 250 milliliters
• Red pepper flakes - 1/2 teaspoon
• Green onion - 2 stalks, chopped
• Cilantro - for garnish
• Salt and pepper - to taste

Steps

1. Preheat your oven to 190°C (375°F).
2. In a large mixing bowl, combine the diced chicken, shiitake mushrooms, spiralized zucchini, broccoli florets, bell pepper, minced garlic, and grated ginger.
3. In a separate bowl, whisk together the soy sauce, sesame oil, chicken broth, and red pepper flakes.
4. Pour the sauce over the chicken and vegetable mixture, ensuring everything is well coated.
5. Transfer the mixture to a baking dish, spreading it out evenly.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
7. After 20 minutes, remove the foil and bake for an additional 10 minutes to allow the dish to brown slightly.
8. Once cooked, remove from the oven and garnish with chopped green onion and cilantro.
9. Serve hot and enjoy your low carb hot pot!

Nutrition

• Calories: 320
• Protein: 36 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 80 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Rich in vegetables, providing essential vitamins and minerals.

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