Low Carb Creamy Chicken And Sweet Potato Stew Recipe 435

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KETO CREAMY CHICKEN AND VEGETABLE BAKE



Keto Creamy Chicken and Vegetable Bake image

This creamy chicken and vegetable is low carb and high fat, everything you want in a keto dish! I have only made it once so far and it turned out delicious! If you have any tips or improvements, please let me know! This is a large recipe that you can easily get 8 to 10 servings from. I cook most of my keto meals this way, so we can then dish up all the leftovers into meal prep containers for lunches.

Provided by Kim Frost

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 8

Number Of Ingredients 15

3 tablespoons butter, divided
8 ounces shortcut bacon, chopped
1 yellow onion, chopped
1 clove garlic, minced
4 skinless, boneless chicken breasts, cubed
1 head broccoli, chopped
1 head cauliflower, chopped
1 leek, chopped
2 cups sliced fresh mushrooms
¼ cup chicken stock
1 tablespoon garlic and herb seasoning
½ cup heavy cream
½ cup cream cheese
½ cup grated Parmesan cheese
½ cup grated Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat 1 tablespoon butter over medium heat in a large pot. Add bacon, onion, and garlic; cook until onion is soft, about 5 minutes. Add chicken and cover the pot. Cook until chicken is no longer pink in the centers, stirring occasionally, about 10 minutes.
  • Stir in broccoli, cauliflower, leek, mushrooms, chicken stock, and garlic and herb seasoning. Replace the lid and cook until vegetables are soft, about 10 minutes.
  • Meanwhile, heat a saucepan over medium heat. Add remaining butter and heavy cream and heat through, 2 to 3 minutes. Add cream cheese and cook until melted, stirring often, 3 to 4 minutes. Remove sauce from heat. Stir in Parmesan cheese.
  • Drain and discard excess liquid from chicken mixture, if necessary. Transfer mixture to a large baking dish. Pour sauce on top and add grated Cheddar cheese.
  • Bake in the preheated oven until cheese is melted and browned to your liking, about 10 minutes.

Nutrition Facts : Calories 364.2 calories, Carbohydrate 12.7 g, Cholesterol 103.7 mg, Fat 24.8 g, Fiber 3.7 g, Protein 24.5 g, SaturatedFat 13.7 g, Sodium 511 mg, Sugar 4.6 g

CHICKEN AND SWEET POTATO STEW



Chicken and Sweet Potato Stew image

A wonderful sounding low-fat stew from Pillsbury's Best Chicken Recipes cookbook. Must try for the fall season!

Provided by GothicGranola

Categories     Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup all-purpose flour
1/4 teaspoon garlic salt
3 boneless skinless chicken breast halves, cut into 1-in pieces
1 tablespoon oil
1 medium onion, quartered, sliced
1 1/2 cups apple juice or 1 1/2 cups apple cider
2 cups cubed peeled sweet potatoes (1/2-in)
2 (14 1/2 ounce) cans no-salt-added whole tomatoes, drained, cut up
1 teaspoon dried basil leaves

Steps:

  • In large plastic bag, combine flour and garlic salt. Add the chicken and shake until coated.
  • Heat oil in nonstick skillet over medium-high heat until hot. Add chicken; cook 3 minutes, or until just browned. Remove chicken from skillet.
  • Add onion to skillet; cook and stir 2 minutes until tender; adding some apple juice if necessary to prevent sticking. Stir in remaining apple juice, sweet potatoes, tomatoes, basil and chicken. Bring to a boil. Reduce heat to low; simmer 30 to 35 minutes, or until chicken in no longer pink and potatoes are tender, stirring occasionally.

Nutrition Facts : Calories 306.4, Fat 6.2, SaturatedFat 1, Cholesterol 56.6, Sodium 165, Carbohydrate 40.9, Fiber 5, Sugar 17.8, Protein 22.7

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