Keto Chicken And Asparagus Bake Recipe

Fusion cuisine · 1090 calories

Keto Chicken and Asparagus Bake recipe

About this recipe

This keto-friendly chicken and asparagus bake is a hearty and satisfying dinner option. Packed with tender chicken, creamy sauce, and crunchy almonds, it's perfect for those seeking a low-carb solution.

Ingredients

  • 340G Weight Watchers Naked Katsu Chicken Breasts
  • 200G All Things Butter Unsalted Butter
  • 50G Pepper Black Ground BWFO
  • - Cooks & Co Sliced Mushrooms
  • - Fine Food Specialist Green Asparagus
  • 220 Ml The Coconut Collab Plant-Based Double Cream
  • 308G Roasted Sunflower Seeds, 308G
  • 100 Ml X 2 Fundodai Soy Sauce Set, 100Ml X 2

Instructions

  1. 1. Preheat your oven to 350°F (175°C) and lightly grease a 13 x 9-inch baking dish with cooking spray.
  2. 2. Arrange 4 boneless, skinless chicken breasts evenly in the prepared baking dish.
  3. 3. Drain and layer fresh asparagus over the chicken.
  4. 4. In a mixing bowl, combine 1/4 cup melted butter, 5 oz double cream, 1/2 tsp black pepper, 2 tsp soy sauce, and 8 oz sliced mushrooms. Mix well to form a creamy sauce.
  5. 5. Pour the sauce evenly over the chicken and asparagus in the baking dish.
  6. 6. Bake in the preheated oven for 30 minutes, or until the chicken is fully cooked and the sauce is bubbling.
  7. 7. Sprinkle 1/2 cup sunflower seeds over the top during the last 5 minutes of baking for a crunchy finish.
  8. 8. Remove from the oven and let rest for a few minutes before serving. Enjoy your keto-friendly meal!