Keto Lemon Herb Chicken with Asparagus

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A zesty keto dish featuring tender chicken breast glazed with lemon-herb sauce, paired with crisp asparagus for a nutrient-packed, low-carb meal. This keto recipe (high protein), ready in about 55 minutes, pairs chicken breast, asparagus, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 2 International cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 200°C (400°F). Season chicken breasts with salt, pepper, and 1/2 tbsp thyme. Place on a baking sheet and roast for 20-25 minutes until golden and cooked through.
  2. Step 2: While chicken roasts, toss asparagus with 1 tbsp olive oil and season with salt, pepper, and remaining 1/2 tbsp thyme. Spread in a single layer on the baking sheet and roast alongside the chicken for 10-12 minutes until tender-crisp.
  3. Step 3: In a small saucepan, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in lemon juice, heavy cream, and remaining 1/2 tbsp thyme. Cook for 3-4 minutes until the sauce thickens and coats the back of a spoon.
  4. Step 4: Transfer chicken and asparagus to a serving plate. Spoon the lemon-herb sauce over the top and garnish with fresh thyme.

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