Keto Creamy Pesto Chicken with Asparagus (Dairy-Free)

Ingredients

• 4 medium Chicken breasts
• 1 pound Asparagus
• 3 tablespoons Olive oil
• 1/2 cup Dairy-free pesto
• 1/2 cup Coconut cream
• 2 cloves Garlic
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Trim the tough ends off the 1 pound of Asparagus. In a bowl, toss the asparagus with 1 tablespoon of Olive oil, the 1/2 teaspoon of Salt, and the 1/4 teaspoon of Black pepper until evenly coated. Spread the seasoned asparagus in a single layer on a baking sheet.
3. 3Place the baking sheet with the asparagus into the preheated oven. Roast for 10 to 12 minutes, or until the asparagus is tender-crisp. You'll know it's ready when it's slightly softened but still has a bit of a bite.
4. 4While the asparagus is roasting, prepare the chicken. In a large skillet, heat the remaining 2 tablespoons of Olive oil over medium heat. Add the 4 medium Chicken breasts to the hot skillet. Cook for about 6-8 minutes per side, until the chicken is golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside on a plate.
5. 5Add the 2 cloves of minced Garlic to the same skillet. Cook for 1 minute, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic.
6. 6Reduce the heat to medium-low. Stir in the 1/2 cup of Dairy-free pesto and the 1/2 cup of Coconut cream into the skillet with the garlic. Stir well to combine and let the sauce simmer gently for 5 minutes, stirring occasionally, until it has thickened slightly. This allows the flavors to meld together.
7. 7Return the cooked chicken breasts to the skillet and nestle them into the creamy pesto sauce. Spoon some of the sauce over the chicken. Let it warm through for 1-2 minutes.
8. 8Serve the Keto Creamy Pesto Chicken topped with the sauce, alongside the roasted asparagus.

Substitutions

Related Guides