Chicken and turkey
Chicken breast strips marinated in a Damascus-style blend of cumin, cinnamon, and garlic cook in olive oil in just a few minutes. Once cooled, this keto-friendly dish can be packed for a picnic and also makes a low-fat option for brunch.
Toss the chicken breast strips with olive oil, crushed garlic, lemon juice, cumin, cinnamon, salt, and black pepper.
Cook the marinated chicken strips in a hot pan, turning them, until thoroughly cooked on all sides.
Let the cooked chicken cool to room temperature, then place it in a picnic container.
After cooking the chicken, do not pack it until it has cooled fully to room temperature, or it may steam and become soggy. Keep it with an ice pack in the picnic cooler so it stays chilled during transport.
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