Low-carb Fried Chicken and Roasted Veggie Platter
Why choose between veggies and chicken when you can have them both in this enticing platter of pan-fried chicken and golden roasted veggies!
Ingredients for 2 servings
- Brussels sprout (brussels sprouts)
- Cherry tomatoes
- Baby Bella Mushrooms
- 4 tsp Dried Rosemary (¼ tsp dried rosemary)
- Chicken breast
- 1.5 tbsp Butter (butter, for frying)
- 3.5 tbsp Garlic Herb Butter (herb butter, for serving)
- Salt & pepper to taste
- 2 tbsp Olive oil
Nutrition
- Protein: 40% (133g / 4.7oz)
- Fat: 55% (82g / 2.9oz)
- Net carbs: 5% (16g / 0.6oz)
- KCal: 1400
Instructions
- Set the oven for pre-heating at 400°F (200°C).
- Transfer all the vegetables (as a whole, no need to cut) to a baking tray. Drizzle the olive oil; sprinkle rosemary, salt, & pepper. Mix well to coat the veggies evenly.
- Put the tray in the oven. Bake for 20 minutes till the veggies turn light golden.
- While the veggies bake, pan-fry the chicken with butter and salt pepper seasoning. To check the doneness of the chicken, insert a digital thermometer till it reaches the center of the largest piece and reads 165°F (74°C).
- Finally, transfer the perfectly fried chicken to a serving dish. Put the roasted veggies on the side and enjoy!