Keto chicken with roasted vegetables Tricolore

Keto chicken with roasted vegetables Tricolore

A quick and easy meal doesn’t have to skimp on either quality or quantity. This fried chicken with a classic and colorful trio of veggies not only comes together in a snap – it’s also super satisfying. Your belly will thank you.

Keto chicken with roasted vegetables Tricolore

A quick and easy meal doesn’t have to skimp on either quality or quantity. This fried chicken with a classic and colorful trio of veggies not only comes together in a snap – it’s also super satisfying. Your belly will thank you.
USMetric
4 servingservings

Ingredients

Roasted vegetables tricolore
  • 15 oz. 450 g Brussels sprouts
  • 8 oz. 225 g cherry tomatoes
  • 8 oz. 225 g mushrooms
  • 1 tsp 1 tsp sea salt
  • ½ tsp ½ tsp ground black pepper
  • 1 tsp 1 tsp dried rosemary
  • ½ cup 120 ml olive oil
Fried chicken
  • 4 4 chicken breastchicken breasts
  • 16 oz. 30 g butter, for frying
  • 4¼ oz. 120 g herb butter, for serving

Instructions

  1. Preheat the oven to 400°F (200°C). Place the vegetables whole in a baking dish.
  2. Add salt, pepper and rosemary. Pour olive oil on top and stir to coat vegetables evenly.
  3. Bake for 20 minutes or until the vegetables are gently caramelized.
  4. Meanwhile, fry the chicken in olive oil or butter and season with salt and pepper. Cook until a meat thermometer inserted in the largest piece reads 165°F (74°C).

Tip!

Switch up the sauce! This recipe pairs perfectly with a slew of rich sauces. So, don’t hesitate to try something other than the herb butter. This healthy and delicious chili aioli is a fun choice. As are any of these luscious flavored butters.

You might also like

2 comments

  1. Ira
    What can I substitute for brussel sprouts please?
  2. Heather
    What single portion size is the chicken breast? Metric uncooked please.
    It just says chicken breast. Not how big.

Leave a reply

Reply to comment #0 by