Low Carb Chicken Alfredo with Roasted Vegetables
Cheesy alfredo paired with juicy, flavourful chicken on a bed of garlic roasted vegetables. A quick healthy meal to die for that’s perfect for any day of the week.
Ingredients
- 1/4 cup butter
- 2 chicken breasts deboned and skinned
- 2 cloves garlic peeled and minced
- 1.5 cups heavy cream warmed
- 1/4 tsp salt
- 1 pinch ground pepper
- 1.25 cups parmesan cheese grated
- 1 bunch broccolini washed and trimmed
- 4 medium carrots peeled and chunked
- 1/2 bundle green beans washed and trimmed
- 2 tbsp olive oil
- 2 cloves garlic peeled and minced
- parsley for garnish
Instructions
Equipment Needed
- Cutting Board and Knife
Directions
- Turn oven to 400°. Toss the broccoli, carrots and green beans with the olive oil and 2 minced garlic cloves. Place on a baking sheet with a liner and roast for 15-20 minutes.
- Heat a skillet on medium and cut the chicken breasts in half horizontally so you end up with two cutlets from each breast. Season each piece with salt and pepper, both sides.
- When the skillet is hot, melt the butter and sear the chicken. Cook until both sides are golden and internal temperature reaches 165°. Remove chicken and set aside on a plate to rest.
- To the hot skillet add two minced garlic cloves and cook for a few moments before adding the warmed cream. Simmer for 5 minutes. Whisk in the shredded parmesan and simmer a couple minutes longer.
- Serve with extra parmesan on top and garnish with minced parsley.
Nutrition
Calories: 744kcal
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