SERVES 4

    PREP TIME: 15 minutes

    COOK TIME: 45 minutes

    A keto cookbook wouldn’t be complete without a bacon-wrapped dinner option. I always look out for sales on nitrate-free bacon and stock the freezer when I can.

    Also, note the sodium level in this recipe—it’s off the charts! This is because I go for the most common ingredient options when I calculate the nutrition information. So the sodium level per serving assumes that you are using conventionally produced bacon. You can lower the amount of sodium by opting for a better-quality bacon.

    4 boneless, skinless chicken thighs (about 1 lb/455 g)

    ¾ cup (130 g) canned artichoke hearts

    2 tablespoons avocado oil

    Handful of fresh basil leaves and stems

    2 cloves garlic

    ¼ teaspoon finely ground sea salt

    ¼ teaspoon ground black pepper

    12 strips bacon (about 12 oz/340 g)

    8 cups (160 g) arugula, divided

    1. Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
    2. Place the chicken thighs on a sheet of parchment paper. Using a meat mallet, pound the thighs until they’re ¼ inch (6 mm) thick. Place on the lined baking sheet.
    3. Place the artichoke hearts, oil, basil, garlic, salt, and pepper in a blender or food processor. Pulse until chopped but not smooth.
    4. Spread one-quarter of the artichoke mixture on a chicken thigh, starting at the shortest end, about 1 inch (5 cm) from the edge of the thigh. Roll the thigh in on itself and wrap tightly with 3 strips of bacon. Set the bacon-wrapped thigh, ends down, on the lined baking sheet. Repeat with the remaining thighs, artichoke mixture, and bacon.
    5. Bake the stuffed thighs for 45 minutes, or until the internal temperature reaches 165°F (74°C) and the bacon is crisp.
    6. To serve, place 1 thigh and 2 cups (40 g) of arugula on each plate, then drizzle the arugula with the leftover cooking juices.

    STORE IT: Keep the arugula and the chicken and cooking juices in separate airtight containers in the fridge for up to 3 days, or wrap and freeze the chicken for up to 1 month.

    REHEAT IT: Transfer a single serving of chicken to a microwave-safe dish, cover, and microwave for 2½ minutes; or place in a frying pan and reheat over medium heat for 5 minutes, flipping it as it cooks to recrisp the bacon on both sides.

    THAW IT: Place in the fridge and allow to defrost completely, then follow the reheating instructions above.

    make it AIP:

    Omit the black pepper.

    Per serving:

    calories: 666 | calories from fat: 427 | total fat: 47.4 g | saturated fat: 13.5 g | cholesterol: 189 mg

    sodium: 2223 mg | carbs: 6.8 g | dietary fiber: 2.5 g | net carbs: 4.3 g | sugars: 1.2 g | protein: 53.1 g

    FAT : 64%
    CARBS : 4%
    PROTEIN : 32%