Keto Mustard Baked Chicken with Lemon-Roasted Broccoli
Here it is y'all! May's recipe of the month
Tender chicken breasts marinated in a blend of Dijon mustard and white wine vinegar, then roasted with broccoli and topped with fresh rosemary.
The flavors will surely satisfy your taste buds! Squeeze a bit of lemon juice and sliced almonds (optional) to the finished product then dig in to this keto-friendly, high protein meal.
Keto Mustard Baked Chicken with Lemon-Roasted Broccoli
Ingredients:
2 tbsp Dijon mustard
4 drops stevia extract
1 ½ tbsp white wine vinegar
1 ½ lbs chicken breast
½ cup olive oil
2 ½ tsp fresh rosemary
4 cups broccoli
½ lemon
½ cup sliced almonds
Instructions:
- Preheat oven to 425° F (218° C). Bring a pot of water to boil over high heat. Line a baking dish with foil.
- Whisk together mustard, stevia extract and white wine vinegar in a small bowl.
- Rub chicken breast with 2 tbsp olive oil, chopped fresh rosemary, and salt and pepper to taste.
- Place chicken breast on baking dish and pour mustard sauce over. Bake 20 to 25 minutes, until no longer pink in the middle.
- Meanwhile, chop broccoli and add to the boiling water 1 minute. Drain and transfer to a bowl.
- Zest lemon; add 2 tsp zest and the remaining 6 tbsp olive oil to the bowl, tossing well. Spread evenly on a tray and add to oven, below the chicken breast, 10 to 12 minutes.
- Remove broccoli and chicken breast from oven and sprinkle with sliced almonds, plus salt and pepper to taste.
Serve immediately.😋😋
Nutritional information
Calories 534
Carbs 11g
Sugar 3g
Fat 39g
Sodium 661mg
Fiber 5g
Net carbs 6g
Added sugar 0g
Saturated fat 6g
Protein 44g
Enjoy this easy to make dish!
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