Buttoni's Low-Carb Recipes

Herb Spice Blend

Posted on: May 17, 2016

This aromatic herbal blend I created to bake chicken, but I’ve since discovered it’s nice on baked fish or pork, too.  I figure since I tend to reach for the same herbs and spices to bake chicken over and over, why not create my own blend?  This blend, of course, would be suitable for all ketogenic diets.

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Shown on my delicious Shallot-Herb Baked Chicken

1 T. dried tarragon leaves, crushed

1 T. dried rosemary leaves, crushed

1 tsp.dried thyme leaves, crushed

2 T. dried parsley, crushed  (or ¼ c. fresh, chopped fine)

1 tsp. crushed red pepper flakes or dash cayenne pepper (optional)

1 tsp. Victoria Gourmet No-Salt Lemon Pepper

DIRECTIONS:   Mix all ingredients well in a bowl.  Stir well.  Spoon into a tightly lidded jar.

NUTRITIONAL INFO:  Makes 16 teaspoons.  Each teaspoon has:

3.5 calories

0.03 g  fat

0.62 g  carbs; 0.09 g  fiber, 0.53 g NET CARBS

0.06 g  protein

210 mg sodium

2 Responses to "Herb Spice Blend"

Great recipe and I like how I can increase what I like.

I hope you like it, Liza. So good on chicken.

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