Creamy Bacon Chicken

Buttery Almond Asparagus
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Ingredients

  • 6 slices bacon, chopped
  • 1 onion, chopped
  • 1½ lb boneless, skinless chicken breasts
  • ¾ cup low-sodium chicken broth
  • ¾ cup heavy cream

Instructions

  1. 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.
  2. 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

  1. 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.
  2. 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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