Keto Rosemary-Roasted Chicken and Vegetables Recipe

Name: Keto Rosemary-Roasted Chicken and Vegetables
Prep time: 20M
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 2 Sweet Red Peppers; 2 Light Olive Oil; 2 Balsamic Vinegar; 1 Salt; 0.5 Black Pepper; 0.5 Rosemary (Dried); 12 Chicken Thigh; 3 Cauliflower; 3 Broccoli Flower Clusters

5.3g
Net Atkins Count ^TM

Prep Time: 20 Minutes
Style:American
Cook Time: 40 Minutes
Phase: Phase 1
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

33.1g

Protein

24g

Fat

1.8g

Fiber

378.4cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

2 small Sweet Red Peppers
2 tbsp Light Olive Oil
2 tbsp Balsamic Vinegar
1 tsp Salt
0 1/2 tsp Black Pepper
0 1/2 tsp Rosemary (Dried)
12 medium Chicken Thigh
3 cup Cauliflower
3 cup flowerets Broccoli Flower Clusters

DIRECTIONS

Heat oven to 400°F. Cut red bell peppers into 6 pieces each (12 total).
In a large bowl, combine olive oil, vinegar, salt, pepper and rosemary. Add chicken pieces and vegetables. Toss until well coated.
Arrange chicken pieces on a jelly roll pan or rimmed baking sheet. Place vegetables in a single layer around the chicken.
Roast for 20 minutes, flip vegetables over with a spatula, and continue roasting another 20 minutes or until chicken is cooked through and browned.
Serve with pan juices.

Cooking Tip

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