Lemon Chicken and Olives
Cauliflower Rice and Asparagus
Ingredients
- 1½ lb boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- 3 Tbsp butter, divided
- 3 cloves garlic, minced
- ¾ cup low-sodium chicken broth
- ¾ cup heavy cream
- 1 lemon
- 1 cup chopped pitted green olives
Instructions
- Pound chicken to an even thickness in a zip-top bag using the heel of your hand or a meat mallet. Sprinkle chicken with salt and pepper.
- Melt 1 Tbsp butter in a large skillet over medium-high heat. Cook chicken 5 to 6 minutes per side or until done. Remove chicken from skillet.
- Melt 2 Tbsp butter in same skillet over medium heat. Add garlic; cook 1 minute or until fragrant. Add broth and cream; cook 3 minutes or until thickened.
- Grate zest and squeeze juice from lemon. Add lemon zest and lemon juice to skillet, stirring to blend. Add chicken and olives; cook 2 minutes or until thoroughly heated.
Side Dish Ingredients
- 2 (12-oz) pkg frozen cauliflower rice
- 3 Tbsp olive oil, divided
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- 1 lb asparagus, ends trimmed
- 1 cup water
Side Dish Instructions
- Cook frozen cauliflower, in 2 batches, in 2 Tbsp hot oil in a large nonstick skillet over medium heat 5 minutes per batch, stirring occasionally. Toss with ½ tsp each salt and pepper.
- Place asparagus and water in a shallow microwave-safe dish; cover with plastic wrap, and vent one corner. Microwave at HIGH 3 minutes or until crisp-tender. Drain. Toss with 1 Tbsp oil and ¼ tsp each salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
327
|
111
|
438
|
| Fat (g) | 23 | 7 | 30 |
| Sat. Fat (g) | 11 | 1 | 12 |
| Protein (g) | 27 | 4 | 31 |
| Carb (g) | 2 | 8 | 10 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 686 | 322 | 1008 |
Keto Meal Plan
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