Have you ever looked at a butternut squash and thought how or what can I cook with that?Well, I have put together a hearty keto-friendly meal for you.
Delicious on its own Bacon Roasted Butternut Squash is a perfect side, but I decided to pair it with this lemon chicken to increase the protein.
Got company coming over? This is a company-worthy meal, this recipe for Lemon Chicken with Keto Bacon Roasted Butternut Squash will not disappoint and the steps below will make it easy to make.
You can always cook it for company but also this recipe makes a great Weekly Meal Prep.
Remember, “I cook it, I eat It, so I know you’ll love it.” Enjoy!
Butternut Squash Ingredients:
12 oz cubed butternut squash (medium butternut squash)
4 slices bacon cut in half
3 cloves garlic thinly sliced or minced
2 tablespoons brown erythritol (I use Swerve)
2 teaspoons olive oil
1 teaspoon Dijon mustard
½ teaspoon paprika
¼ teaspoon salt
¼ teaspoon garlic powder
Chicken Ingredients:
2 lemons (1 sliced, 1 juiced)
2 tablespoon extra-virgin olive oil
2 teaspoon oregano leaves
1 teaspoon paprika
Kosher salt and freshly ground pepper
2lb skinless, boneless chicken tenderloins
1 tablespoon chopped fresh oregano
3 cloves garlic, thinly sliced
Butternut Squash Directions:
Preheat the oven to 425 degrees F.
Peel and cut Butternut Squash into cubes. In a large bowl place, the butternut squash cube and set aside.
Slice bacon in small pieces and place bacon in the skillet to cook. After browning the bacon, take the bacon pieces and place them in the bowl with the butternut squash. Add the garlic to the bowl and mix the butternut squash, bacon, and garlic.
Place the butternut squash, chopped bacon, and sliced garlic in a large 10.5” cast iron skillet.
In a small bowl mix together the brown erythritol, olive oil, mustard, salt, paprika, and garlic powder. Sprinkle over the squash and transfer to the oven. Bake for 45 minutes until the bacon is crispy and the squash is tender.
Chicken Direction:
Meanwhile, season the chicken with salt, paprika, oregano leaves, and pepper. Heat a large ovenproof skillet over medium-high heat. Add the 2 tablespoons olive oil.
Add the chicken; cook until well browned on the bottom, 3 to 5 minutes. Flip the chicken and transfer the skillet to the oven. Roast until the chicken is just cooked through, 5 to 8 minutes.
Remove the chicken from the skillet.
Return the skillet to the stovetop over medium heat. Add the garlic and cook until softened, about 1 minute. Add the lemon juice and the 1 tablespoon oregano. Cook for 1 minute or until it simmers. Add the chicken back to the skillet and juice. Cook, spooning the pan juices over the chicken for 1 minute.
Serve the chicken with the roasted squash; drizzle with the remaining pan juices
Garnish with lemon and fresh oregano
Comments