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Keto Roasted Chicken with Broccoli Recipe
4 servings | measurement in grams is per serving
Per serving | 650 calories | 59 fat | 24 protein | 6 carbs
- 8 chicken thighs or 13.5 ounces / 83g
- 4 tablespoons olive oil – divided / 20g
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 bunch of baby broccoli / 90g
- 2 tablespoons grass-fed butter / 10g
- 1 clove of garlic – chopped / 3g
- 1 cup heavy cream / 59g
- 4 ounces sharp cheddar / 18g
- ¼ teaspoon turmeric
- ⅛ teaspoon pepper
- Preheat oven to 425 degrees.
- Pat chicken dry with paper towels and pierce randomly. Arrange the chicken thighs on prepared baking dish and drizzle with 2 tablespoons of olive oil. Make sure chicken is spaced 1 inch apart.
- In a small bowl mix together the salt, pepper, garlic powder, onion powder, Italian seasoning, and paprika. Sprinkle the spices over the chicken evenly.
- Bake chicken in preheated oven for 35-45 minutes or until internal temperature reaches 165 degrees. All oven temperatures vary, so be sure to check the chicken.
- While chicken is cooking, cut up broccoli and drizzle with 2 tablespoons of remaining olive oil. Put in oven for about 10 minutes (or until tender and browned).
- Put butter in a small sauce pan and add chopped garlic. Cook until browned, then add shredded cheese and heavy cream. Cook on low until sauce starts to bubble.
- Add turmeric and pepper to cheese sauce and remove from heat.
- Pour cheese sauce over chicken and broccoli. Enjoy!
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John Shufeldt, MD, JD, MBA, FACEP is an emergency physician by avocation and entrepreneur at heart. He is an author, speaker, serial student, airline transport pilot and multidisciplinary entrepreneur, who has founded and operated several multi-million-dollar businesses.
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