Chicken and Mushrooms with Roasted Asparagus
12.5g
Net Carbs
57.0g
Protein
27.3g
Fat
4.5g
Fiber
537
Calories
Ingredients:
- 12 ounces chicken breast, with skin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil, divided
- 6 ounces brown mushrooms (crimini), sliced
- 1 large stalk celery (64g), diced
- 1 medium (2-1/2" diameter) onion (110g), thinly sliced, minced or pressed
- 2 cloves fresh garlic
- 8 ounces asparagus
- 1 teaspoon fresh thyme
- 1 tablespoon Reserva sherry vinegar
- 1/4 cup chicken broth
- 1/4 ounce fresh parsley
Directions:
- Preheat oven to 475°.
- Season chicken breasts with salt and pepper. In a medium skillet, heat 1 teaspoon oil and cook chicken skin side down for 6-8 minutes until browned. Place chicken skin side up on a sheet pan and roast in the oven for 20 minutes.
- While the chicken is in the oven, slice mushrooms, dice celery, thinly slice onions, and mince garlic.
- Add 1 tablespoon oil to the skillet used to brown the chicken. Heat over medium-high, add mushrooms and sauté while stirring 5 minutes. Add remaining oil (2 teaspoons) to the pan, along with celery, onion, and garlic. Season with salt and pepper and cook another 5 minutes, until onions are softened.
- After the chicken has roasted for 20 minutes, add the asparagus to the sheet pan and roast for another 5 minutes.
- Add the asparagus, thyme, sherry vinegar, and chicken broth to the skillet with the mushrooms. Top with the chicken breasts, skin side up, and cook another 2 minutes, or until the asparagus is tender-crisp and chicken is cooked through. Serve topped with parsley.
