35 mins

Keto mustard baked chicken with lemon-roasted broccoli

Dinner

Four servings

Nutrition info

• 2 tbsp dijon mustard
• 4 drops stevia extract
• 1 ½ tbsp white wine vinegar
• 1 ½ lbs chicken breast
• ½ cup olive oil
• 2 ½ tsp fresh rosemary
• 4 cups broccoli
• ½ lemon
• ½ cup sliced almonds

Directions

• Step 1

  Preheat oven to 425 degrees F. Bring a pot of water to boil over high heat.

• Step 2

  Whisk together mustard, stevia extract and white wine vinegar in a small bowl.

  In this recipe

  • 2 tbsp dijon mustard
  • 4 drops stevia extract
  • 1 ½ tbsp white wine vinegar
• Step 3

  Rub chicken breast with 2 tbsp olive oil, chopped fresh rosemary, and salt and pepper to taste. Line a baking dish with foil and add chicken breast; pour mustard sauce over. Bake 20 to 25 minutes, until no longer pink in the middle.

  In this recipe

  • 2 tbsp dijon mustard
  • 1 ½ lbs chicken breast
  • ½ cup olive oil
  • 2 ½ tsp fresh rosemary
• Step 4

  Meanwhile, chop broccoli and add to the boiling water 1 minute. Drain and transfer to a bowl. Zest lemon; add 2 tsp zest and the remaining 6 tbsp olive oil to the bowl, tossing well. Spread evenly on a tray and add to oven, below the chicken breast, 10 to 12 minutes.

  In this recipe

  • 1 ½ lbs chicken breast
  • ½ cup olive oil
  • 4 cups broccoli
  • ½ lemon
• Step 5

  Remove broccoli and chicken breast from oven and sprinkle with sliced almonds, plus salt and pepper to taste. Serve immediately.

  In this recipe

  • 1 ½ lbs chicken breast
  • 4 cups broccoli
  • ½ cup sliced almonds