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.
Salt and pepper
ancho chili powder
Pinch of cayenne
pinch of garlic powder
Olive oil for sauteeing
preferably chipotle infused
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.
Find more great low carb recipes at Lowcarb-ology.com