Keto Grilled Chicken with Creamy Garlic Parmesan Broccoli
Ingredients (Serves 2)
For the Chicken
2 medium chicken breasts (or thighs)
1 tbsp olive oil (or avocado oil)
1 tsp garlic powder
1 tsp paprika
½ tsp onion powder
Salt and pepper, to taste
For the Broccoli & Sauce
2 cups broccoli florets (fresh or steamed)
1 tbsp butter
1 cup heavy cream
½ cup grated Parmesan cheese
1 tsp minced garlic
½ tsp Italian seasoning
Salt & pepper to taste
Instructions
1. Season & Cook the Chicken
Pat chicken dry and rub with olive oil, garlic powder, paprika, onion powder, salt, and pepper.
Grill over medium-high heat (or pan-sear) for 5–6 minutes per side until cooked through (internal temp 165°F / 74°C).
Let rest, then slice.
2. Prepare the Broccoli
Steam broccoli until tender but still bright green (about 4–5 minutes).
Drain and set aside.
3. Make the Creamy Garlic Parmesan Sauce
In a skillet over medium heat, melt butter and sauté garlic for 1 minute.
Pour in heavy cream and stir.
Add Parmesan cheese and Italian seasoning; simmer until sauce thickens (about 3–5 minutes).
Season with salt & pepper.
4. Assemble
Place broccoli in a bowl and pour creamy sauce over it.
Top with sliced grilled chicken.
Serve hot.
Macros (Approx. per serving)
Calories: 520
Fat: 38g
Protein: 36g
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