Creamy Bacon Chicken
Buttery Almond AsparagusIngredients
- 6 slices bacon, chopped
- 1 onion, chopped
- 1½ lb boneless, skinless chicken breasts
- ¾ cup low-sodium chicken broth
- ¾ cup heavy cream
Instructions
- Cook bacon in a large skillet over medium heat 6 minutes or until crisp. Remove bacon from skillet, reserving drippings in skillet. Add onion to hot drippings. Cook 3 minutes or until tender.
- Add chicken to skillet, and cook 5 minutes per side or until browned. Add broth and cream; cook 3 to 4 minutes or until thickened and chicken is done. Sprinkle chicken with bacon mixture.
Side Dish Ingredients
- 2 lb asparagus, ends trimmed
- 2 Tbsp olive oil
- ½ tsp salt
- 2 Tbsp butter
- ½ cup sliced almonds
Side Dish Instructions
- Preheat oven to 450°F. Toss together asparagus, oil, and salt on a large rimmed baking sheet; spread in a single layer. Roast 8 minutes or until asparagus is lightly browned and tender.
- Meanwhile, melt butter in a large skillet. Add nuts, and toast 2 to 3 minutes or until fragrant. Serve nuts over asparagus.
Nutritional Information
Main | Side | Total | |
Servings | 6 | 6 | |
Calories |
337
|
134
|
471
|
Fat (g) | 22 | 12 | 34 |
Sat. Fat (g) | 11 | 3 | 14 |
Protein (g) | 31 | 3 | 34 |
Carb (g) | 2 | 5 | 7 |
Fiber (g) | 0 | 3 | 3 |
Sodium (mg) | 331 | 192 | 523 |
T. Sugs (g) | 0 | 0 | 0 |
A. Sugs (g) | 0 | 0 | 0 |
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