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Keto Dinner

Chicken with Asparagus and Roasted Red Peppers

This keto chicken with asparagus and roasted red peppers has become a go-to in my kitchen for busy weeknights. It’s a one-pan wonder that brings together tender chicken, crisp-tender asparagus, and smoky roasted peppers. Every bite feels comforting yet light, and it’s ready in no time.

15 min Prep time 25 min Cook time 40 min Total time 4 Servings 350 Calories
Chicken with Asparagus and Roasted Red Peppers

Ingredients

  • /2 cup chicken broth
  • pound boneless, skinless chicken breast halves
  • salt and pepper to taste
  • /2 pound fresh asparagus, trimmed and cut into 2 inch pieces
  • (7 ounce) jar roasted red peppers, drained and chopped
  • clove garlic, minced
  • /2 cup chopped roma (plum) tomatoes
  • teaspoon balsamic vinegar, or to taste
  • /2 cup shredded mozzarella cheese

Instructions

  1. Step 1

    First, I heat the chicken broth in a large skillet over medium-high heat. While that warms up, I season the chicken with salt and pepper. Then, place the chicken in the skillet and let it cook for about 15 minutes, turning once, until it’s almost done. Next, I add the asparagus, roasted red peppers, and minced garlic to the skillet. I let everything cook together for another 10 minutes, stirring occasionally, until the chicken juices run clear and the asparagus is tender. In the final 2 minutes, I toss in the chopped tomatoes—they just need a quick warm-up. Finally, I drizzle a little balsamic vinegar over everything and sprinkle the shredded mozzarella cheese on top. I turn off the heat, cover the skillet for a minute to let the cheese melt, and then serve it up. The whole dish comes together in one pan, which makes cleanup a breeze.

Chef's Tip

I like to let the chicken rest off the heat for a minute before slicing—it keeps the meat juicier. For extra depth, a splash of lemon juice right before serving brightens the whole dish.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of broth if needed to keep it moist.

Variation Tips

Swap the mozzarella for feta or goat cheese for a tangy twist. Serve over cauliflower rice or zucchini noodles to keep it keto-friendly and add volume.

Frequently Asked Questions