Looking for a recipe for One Pan Chicken and Veggies that's Keto friendly and Low-Carb? This one fits the bill! This recipe makes succulent chicken tenders accompanied with radishes. The radishes help satisfy that craving for potatoes, while keeping the dish low carb. It includes lightly roasted green onions or scallions and a thyme-infused sauce.
Preheat oven to 475º Fahrenheit. Dry chicken breasts and lightly sprinkle both sides with salt and pepper. Set aside.
Heat a large, oven-proof skillet over medium heat. Add avocado oil and one tablespoon butter. When butter has melted, add the chicken breasts to the skillet. Arrange so they are not touching. When the first side is browned, turn to brown the other side. Remove to a plate.
Add a second tablespoon of butter to the pan. When butter has melted, add radishes and lightly sprinkle with salt and pepper. Brown radishes for about 6 minutes. Add green onions and chicken (along with any drippings that settled on the plate. Transfer skillet to the preheated oven. Roast until the thickest part of the chicken measures 160º Fahrenheit using a meat thermometer--about 12-17 minutes.
Divide the vegetables and the chicken among four plates, leaving the drippings in the pan.
Return the skillet to the stovetop at medium heat. Add the white wine vinegar. Scrape up any browned bits. Simmer until thickened. Stir in white wine and the dried thyme. Simmer until thickened slightly. Add the stock and return to a simmer. Simmer until reduced by half.
Remove the skillet from the heat. Whisk in the butter to create a sauce. Taste and adjust seasoning adding more salt and pepper if desired.
Spoon sauce over the chicken and vegetables on the plates. Do not allow sauce to sit in the hot pan or it will separate. Garnish with thyme sprigs.
*I did not include salt and pepper in nutritional calculations as the amount will vary due to variations in desire for salt.
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