Keto Lemon Chicken With Asparagus Easy Low Carb Recipes

CREAMY LEMON CHICKEN + ASPARAGUS

Steps:

• Heat olive oil in a large skillet over medium heat.
• In a small bowl combine salt, pepper, Italian seasoning, paprika, and onion powder
• Generously Season chicken with spice mixture, then add to the skillet
• Cook chicken for about 6 minutes per side, until a golden crust forms, and chicken is nearly cooked through.
• Remove from skillet and set aside.
• Add butter to the skillet and melt over medium heat.
• Add asparagus and onions to skillet; cook for 3-4 minutes, or until just tender depending on thickness of asparagus.
• Remove from pan and set aside.
• Deglaze pan with chicken stock and lemon juice, scraping the bottom with a wooden spoon.
• Add garlic, half and half, and parmesan and bring to a boil, add chicken back into the pan, and lower heat to a simmer.
• Cook for 3 to 4 minutes, until chicken reaches internal temp of 165 degrees.
• Remove skillet from heat. Add asparagus and onions back into the pan, coating with sauce.
• Serve chicken breasts topped with lemon slices and garnished with fresh parsley and parmesan.

KETO BACON-WRAPPED ASPARAGUS WITH LEMON AIOLI

Steps:

• Combine mayonnaise, Dijon mustard, garlic, lemon zest, lemon juice, and garlic salt in a bowl and mix well. Refrigerate lemon aioli until ready to use.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Divide asparagus stalks into groups of 3 to 5 stalks, depending on the thickness of the asparagus. Wrap each asparagus bundle tightly with 1 piece of bacon, overlapping slightly as you wrap and tucking the ends under the bacon so it holds securely.
• Place asparagus bundles in a single layer on a piece of aluminum foil. Spray bundles lightly with olive oil spray and top the bacon with cracked pepper.
• Grill asparagus bundles on the foil for 10 minutes. Flip each bundle and grill until bacon is cooked through and crisp, an additional 10 minutes. Serve with lemon aioli.

INSTANT POT® KETO CHICKEN THIGHS IN LEMON-GARLIC CREAM SAUCE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat vegetable oil.
• Season chicken thighs with salt and pepper on both sides; add to Instant Pot®. Cook one side at a time until both sides of the chicken are a golden brown, 3 to 4 minutes per side. Remove chicken from the pot and set aside.
• Add onion and sauté for 1 minute. Add garlic and cook for 1 more minute. Pour in white wine and stir to scrape brown bits from the bottom of the pot. Stir in chicken broth and lemon juice; bring to a boil and cook until broth has reduced slightly, 2 to 3 minutes. Turn off the Sauté function.
• Return chicken Instant Pot®. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
• Remove chicken from the pot and set aside. Select the Sauté mode and bring sauce to a boil. Whisk in butter or margarine, heavy cream, salt, and thyme. Cook until sauce has thickened slightly, 2 to 3 minutes. Serve chicken drizzled with the sauce.