Low Carb Chicken Alfredo with Roasted Vegetables
Aleta
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.
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Canadian, Low Carb
Servings 4 people
Calories 744 kcal
- 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
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.
Calories: 744kcal
Keyword chicken alfredo, low carb