Chicken with Roasted Vegetables Tricolore

Chicken with Roasted Vegetables Tricolore

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A simple but delicious meal, perfect for both weeknights and weekends. Fry the chicken while you're roasting the vegetables in the oven, and you'll have dinner ready in half an hour. Ketogenic low carbKetogenic low carb75% Fat8% Protein4% Carbs7 g carbs / serving Easy 15 + 30 m15 minutes preparation30 minutes cooking time
Ketogenic low carbKetogenic low carb75% Fat8% Protein4% Carbs7 g carbs / serving Easy 15 + 30 m15 minutes preparation30 minutes cooking time

A simple but delicious meal, perfect for both weeknights and weekends. Fry the chicken while you’re roasting the vegetables in the oven, and you’ll have dinner ready in half an hour.

Ingredients

4 servingservings
USMetric
Roasted vegetables tricolore

  • 1 lb 450 g Brussels sprouts
  • ½ lb 225 g cherry tomatoes
  • ½ lb 225 g mushrooms
  • 1 teaspoon 1 teaspoon sea salt
  • ½ teaspoon ½ teaspoon ground black pepper
  • 1 teaspoon 1 teaspoon dried rosemary
  • 8 tablespoons 120 ml olive oil
Fried chicken

  • 4 4 chicken breastchicken breasts
  • 1 oz. 30 g butter, for frying
  • 4¼ oz. 120 g herb butter, for serving

Print recipe
NutritionKetogenic low carb75% Fat8% Protein4% Carbs7 g carbs / serving

Instructions

  1. Preheat the oven to 400°F (200°C). Place the vegetables whole in a baking dish.
  2. Add spices, pour olive oil on top and mix.
  3. Bake for 20 minutes or until the vegetables have turned a nice color.
  4. Meanwhile, fry the chicken in olive oil or butter and season with salt and pepper. Make sure it’s cooked all the way trough.
  5. Serve with a rich sauce, for example our delicious chili aioli or a flavored butter of your choice.

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