Baked chicken and broccoliShare on Pinterest
Nadine Greeff/Stocksy


Keto Mustard Baked Chicken with Lemon-Roasted Broccoli

Serves 4


About this recipe:

A quick and easy dinner option that is high protein and keto friendly.

  • 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
  1. Preheat oven to 425° F (218° C). Bring a pot of water to boil over high heat. Line a baking dish with foil.
  2. Whisk together mustard, stevia extract and white wine vinegar in a small bowl.
  3. Rub chicken breast with 2 tbsp olive oil, chopped fresh rosemary, and salt and pepper to taste. Place chicken breast on baking dish and pour mustard sauce over. Bake 20 to 25 minutes, until no longer pink in the middle.
  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.
  5. Remove broccoli and chicken breast from oven and sprinkle with sliced almonds, plus salt and pepper to taste. Serve immediately.

Net carbs6g
Added sugar0g
Saturated fat6g