Zero Waste Keto Charred Chicken with Carrots and Chimichurri
How to Make It
Step
Recipe Steps steps 6 1 h
Step 1
To a bowl, add 2 Tbsp olive oil, tomato paste, chili powder, 1 minced garlic clove, 1 tbsp lemon juice, ½ tsp salt, and ¼ tsp black pepper. Whisk until combined, then add the chicken breasts. Coat the chicken in the marinade, cover the bowl with plastic wrap, and place it in the fridge for 30 minutes.
Step 2
Preheat your oven to 200C / 400 F and line a baking sheet with baking paper. Meanwhile, thoroughly wash the carrots and their tops, scrub them, peel them, and set the peel and tops aside. Cut carrots on a diagonal into ½-inch ( 1 cm) thick pieces.
Step 3
Transfer the carrots to the lined baking sheet. Add 1 tbsp of olive oil, ¼ tsp salt, ¼ tsp black pepper, and toss to combine. Bake for 15-20 minutes until golden brown and tender, then set the pan aside to cool.
Step 4
To make the chimichurri, add the carrot peel, carrot tops, jalapeno, lemon zest, walnuts, avocado oil, 2 tbsp lemon juice, 1 garlic clove, ½ tsp salt, and ¼ tsp black pepper to a food processor. Pulse a few times until the veggies until chunky. Taste and adjust seasoning, then transfer to a bowl.
Step 5
Place a cast-iron skillet over medium-high heat and drizzle 1 tbsp of olive oil. When the oil starts smoking, add the chicken breasts to the skillet and cook for 4 minutes until charred around the edges. Drop the heat to medium, flip the chicken, and cook for another 3-4 minutes until cooked through. Take off the heat and transfer the chicken breasts to a plate.
Step 6
To serve, divide the roasted carrots into 4 plates. Place 1 chicken breast on top or next to the carrots. Top with 3 tbsp of the chimichurri sauce and serve.
Ingredients
- Chicken Breast Boneless Skinless Raw – 4 breast
- Extra virgin olive oil – 4 tbsp
- Tomato paste – 1 tbsp
- Chili Powder – 0.5 tsp
- Garlic, fresh – 2 clove
- Lemon juice, fresh – 3 tbsp
- Carrots, raw – 2 large – 7 1/4″ to 8 1/2″ long
- Salt – 0.5 tsp
- Black pepper – 0.75 tsp
- Carrot Tops ( leaves) – 0.5 cup
- Jalapeno peppers, raw – 0.5 regular – approx 2″ long
- Lemon Peel Or Zest Raw – 1 tbsp
- Walnuts – 2 tbsp, chopped
- Avocado oil – 0.33 cup