Creamy Garlic Butter Roasted Chicken with Zucchini Noodles and Asparagus

Allergens

Dairy, Gluten-Free

Ingredients

• 2 large boneless, skinless chicken breasts
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• 2 medium zucchini, spiralized
• 1 pound asparagus, trimmed
• 1/2 cup heavy cream
• 1/3 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat oven to 400°F (200°C). Season the chicken breasts with salt and black pepper, then place them on a baking sheet lined with parchment paper. In a small saucepan over medium heat, melt the butter and sauté the garlic until fragrant. Drizzle the garlic butter over the chicken breasts and roast in the preheated oven for 25 30 minutes or until cooked through. While the chicken is cooking, cook the zucchini noodles in a large pot of boiling water for 2 3 minutes, then drain and set aside. In the same pot, steam the asparagus for 4 5 minutes, or until tender but still crisp. Once the chicken is cooked, transfer it to a cutting board and let it rest for a few minutes before slicing. Return the saucepan with the garlic butter to medium heat, add heavy cream and Parmesan cheese, stirring constantly until the sauce thickens. Season with salt and pepper to taste. Combine the zucchini noodles and asparagus in a large bowl, then toss with the garlic butter sauce. Plate the zucchini noodles and asparagus, top with sliced chicken, and garnish with chopped parsley.

Chef’s Insight

The combination of flavors and textures creates an unforgettable dining experience for keto lovers.

Notes

Adjust the seasoning to taste and use fresh ingredients for optimal flavor.