USMetric
servingservings
Ingredients
Roasted vegetables tricolore
- 1 lb 450 g Brussels sprouts
- 8 oz. 225 g cherry tomatoes
- 8 oz. 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
- 1⁄6 oz. 30 g butter, for frying
- 4¼ oz. 120 g herb butter, for serving
Nutrition
Ketogenic low carb
Per serving
Net carbs: 3 % (9 g)
Fiber: 6 g
Fat: 72 % (85 g)
Protein: 25 % (67 g)
kcal: 1079
We don't recommend counting calories. Here's why.
Instructions
- Preheat the oven to 400°F (200°C). Place the vegetables whole in a baking dish.
- Add salt, pepper and rosemary. Pour olive oil on top and stir to coat vegetables evenly.
- Bake for 20 minutes or until the vegetables are gently caramelized.
- 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.
It just says chicken breast. Not how big.