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Keto Juicy Grilled Chicken with Red Pepper Cream Sauce and Roasted Asparagus

A Keto Grilled Delight

Keto Juicy Grilled Chicken with Red Pepper Cream Sauce—Get ready to experience a totally yummy and delicious meal! If you’re craving a seriously tasty dish that will make your taste buds go wild, this Keto Juicy Grilled Chicken with Red Pepper Cream Sauce and Roasted Asparagus recipe is perfect for you.

Indulge in the flavors of grilled chicken and the vibrant red pepper cream sauce, complemented by the natural sweetness of roasted asparagus, all while maintaining your keto lifestyle.

What makes this meal so GOOD?

OMG, guys! You won’t believe how mind-blowingly awesome this keto dish is! 🤩 From the second I whipped it up and took a bite, I was over the moon! I mean, seriously, who wouldn’t go crazy for a mix of peppers, creamy goodness, and juicy chicken?

It’s like the ultimate keto meal ever, hands down! 🙌 The flavors are out of this world, like fireworks exploding in your mouth!

But wait, it gets even better! When you drizzle that incredible sauce on top, it’s like a flavor explosion that takes it to a whole new level of awesomeness!

Guys, listen up! This meal is seriously the bomb when it comes to satisfying your cravings.

If it’s a weeknight and you’re running around and feeling a bit frazzled like I normally do😂 this is great when you’re short on time.

All you need is a trusty cookie sheet and some fresh peppers (and maybe some asparagus too if you’re feeling extra fancy), you will have a mouth-watering keto dinner in no time.

Ingredient Checklist

  • boneless, skinless chicken breasts
  • salt
  • Morton Season All
  • oregano
  • basil
  • black pepper
  • paprika
  • leek or onion powder
  • shaved parmesan cheese
  • avocado oil
  • olive oil

Red Pepper Cream Sauce Ingredients

  • bell peppers
  • garlic cloves
  • heavy cream
  • salt
  • pepper
  • Morton Season All
  • olive oil

Roasted Asparagus Ingredients

  • asparagus
  • olive oil
  • garlic cloves
  • red pepper
  • salt
  • black pepper
  • Morton Season All
  • parmesan cheese

How do I make this?

Here’s the scoop: just chop up those colorful peppers (don’t worry about being perfect, we’re all about the fun here! 😂), give them a drizzle of olive oil, a sprinkle of salt and pepper, and into the oven they go!

Easy-peasy, right? And if you’re adding asparagus, just follow the same simple steps. It’s seriously that easy!

Don’t forget to toss in some garlic cloves (yup, six of ’em!) with those vibrant peppers. If you prefer the pre-peeled garlic, just throw ’em right onto the same sheet with the sizzling peppers. Time-saving hack, right?

While the peppers and asparagus are doing their magical thing in the oven, let’s quickly prepare the star of the show—chicken breast!

Give those babies a good pounding to make ’em nice and even, then season ’em up with some salt, pepper, and any other ingredients that tickle your taste buds. No need to stress about precise measurements, just trust your gut and go for it!

Now here’s the secret sauce—literally! Once the peppers and garlic are perfectly cooked, it’s time to blend them into a smooth and flavorful sauce. Whirl it all together until it’s creamy perfection. Voila! Your sauce is ready to make this dish go from good to “OMG, amazing!”

Now, it’s plating time! You can either arrange the dish neatly on a fancy plate or go for a more relaxed buffet-style presentation.

So there you have it, folks! Get ready to experience a taste sensation like no other. This dish is gonna blow your mind, and your taste buds will thank you for days. Dive in and enjoy every delicious bite! 😋

Keto Juicy Grilled Chicken with Red Pepper Cream Sauce and Roasted Asparagus

Keto Juicy Keto Grilled Chicken with Red Pepper Cream Sauce and Roasted Asparagus

Print Recipe Pin Recipe
Course: Main Course
Cuisine: American, Keto
Keyword: filling keto, keto chicken, keto dinner, keto grilled, keto meals
Author: Lisa Boccuti ~ Keto Magic

Ingredients  

  • 4 6oz boneless, skinless chicken breast
  • 1/8 tsp salt
  • 1/8 tsp Morton Season All
  • 1/8 tsp oregano
  • 1/8 tsp basil
  • 1/2 tsp black pepper
  • 1/4 tsp paprika
  • 1/4 tsp leek or onion powder
  • 2 oz shaved parmesan cheese
  • avocado oil and olive oil as needed

Red Pepper Cream Sauce

  • 2 red bell peppers, seeded and sliced
  • 6 garlic cloves, whole
  • 1/4 c heavy cream
  • 2 cloves of garlic
  • 1/4 plus 1/8 tsp salt
  • 1/8 tsp pepper
  • 1/4 tsp Morton Season All
  • 1 tbsp olive oil

Roasted Asparagus

  • 1 lb (bunch) asparagus, trimmed
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 pinch red pepper
  • 1/8 tsp salt
  • 1/4 tsp Morton Season All
  • 1/8 tsp black pepper
  • 2 tbsp parmesan cheese

Notes

Prepare the ingredients for the creamy red pepper cream sauce: Preheat the oven to 400 °. Grease a large baking sheet. In a large bowl, coat the peppers and garlic with olive oil, pepper, Season All, and 1/4 teaspoon salt. Bake for 25 minutes, then remove from the oven and toss. Return to the oven an bake another 10-15 minutes until the garlic and peppers are tender. Reserve a few strips of the peppers as a garnish or accompaniment; cover to keep warm.
Meanwhile, roast the asparagus: Grease a large baking sheet with avocado oil, or other neutral, high-heat oil. Spread out the asparagus and garlic on a large baking sheet, drizzle with olive oil, then add the red pepper, salt, Morton Season All and black pepper; toss to coat. Bake for 10-15 minutes, depending on the thickness of the asparagus. Flip the asparagus with a spatula about halfway through. Set aside and cover with foil to keep warm.
Prepare the chicken: Place the chicken breasts between 2 sheets of parchment paper, or a plastic bag to tenderize and pound them out to an even thickness. Dry with a paper towel, coat with a little olive oil and season with the basil, leek powder or onion powder, salt, Morton Season All and pepper.
Cook the chicken: Add about 1 tablespoon of olive oil and 1 tablespoon of avocado oil to a large frying pan. Heat the oils over high heat and wait until the oil is hot, but not smoking, then carefully add the chicken – it should sear when it hits the pan to create a nice crust. After 1 minute, lower the heat to medium. Cook until the sides of the chicken begin to turn white towards the top, about 4- 5 minutes, then flip only once. Cook until the chicken is done and reaches an internal temperature of 165°. Set aside on a plate and cover to keep warm until the asparagus and the creamy pepper cream sauce is done.
Make the creamy red pepper sauce: In a food processor, blend the peppers, garlic, and heavy cream. Warm up the sauce in a saucepan or in the microwave before serving, and add a little bit more salt and pepper if needed.
Serve with asparagus, reserved roasted pepper slices, and top with the sauce: To dish up, divide the asparagus among four plates, then set a piece of grilled chicken on top of the asparagus. Pour the sauce over the chicken and garnish with shaved parmesan, chopped parsley (optional), and a few roasted pepper slices. Serve with some burrata if desired. Enjoy!
Why consider buying leek powder? Leeks contain a much lower amount of carbohydrates than onions – so it makes sense to invest in this delicious seasoning if you’re following a low-carb or keto lifestyle, in order to swap it out with onion powder.
Tried this recipe?Share a photo and tag us — we can’t wait to see what you’ve made!