chicken and broccoli and alfredo

Low-Carb Chicken Alfredo with Bacon (Induction, Phase 1)

Spicy, tender chicken breast is mixed with broccoli, covered with Alfredo sauce, and sprinkled with bacon for a satisfying, low carb meal.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 serving
Author Marye


  • 1/3 lb chicken breast
  • Salt and pepper
  • 1/8 teaspoon ancho chili powder
  • Pinch of cayenne
  • pinch of garlic powder
  • Olive oil for sauteeing preferably chipotle infused
  • 1/4 cup Alfredo Sauce
  • 3/4 cup broccoli
  • 1 slice bacon cooked crisp


  • Steam the broccoli until tender.
  • Cut the chicken breast into bite sized pieces or leave whole.
  • Season on both sides with the salt, pepper, ancho, cayenne, and garlic.
  • Heat the olive oil in a heavy pan until it shimmers and then carefully lay the meat down in it.
  • Cook until golden brown and caramelized on one side.
  • Flip and cook on the other side until it is done, about 160 on a meat thermometer.
  • Let stand for a few minutes for the juices to be absorbed into the meat. It will finish cooking to 165F during this time.
  • Heat the Alfredo sauce .
  • Mix the chicken and broccoli together gently and then pour the sauce over it and mix in well.
  • Crumble bacon on top.
  • If using the chicken breast whole then arrange the broccoli on the plate, add the chicken breast and then sauce it carefully. Add the bacon for garnish.


This dish freezes well for up to three months.