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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

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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.
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