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This fast and easy One Pan Rosemary Chicken & Asparagus Dinner is low carb, Keto-friendly and bursting with flavour! This is not a chicken dish for those that don’t love tangy, fresh flavours. The lemon in this really makes it zippy and fresh!

Rosemary Chicken Rosemary Chicken Dinner

Rosemary chicken is a classic taste pairing, but to make it lighter tasting in the spring and summer months ( or whenever asparagus is actually affordable) using lemon and garlic to boost the flavour is key to making this a great chicken dish. Not only that, this is low carb and can be made high fat for Keto diets if needed. The net carbs ring in at 4 grams and there is a lot of healthy fats from using olive oil in the recipe.

How do I choose good asparagus?

Look for firm, bright green stalks. The size doesn’t really matter, but I personally prefer asparagus that is medium thickness.

The tips should be firm and a bright green or purple hue. This is where they will start to go mushy first!

The stalks should not bend, they should be snappy and brittle. Bending means they are starting to go.

Look for clean, non-blemished stalks. Take a peek at the photos here.

Mikes Tips & Tricks for Rosemary Chicken

I buy lemon flavoured olive oil and it is going to be a staple in your cupboard. Try it with ricotta cheese and bread. You will never eat ricotta plain again, so you don’t have to worry that you won’t use it up.

I prefer using a pan with sides to make sure all the sauce stays around the chicken but a sheet pan is great.

The asparagus will over cook if you put it in at the start, so make sure to add it later.

Happy low-carb cooking!

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