Creamy Bacon Chicken With Roasted Asparagus

 

MAIN INGREDIENTS

• 3 slices bacon, chopped
• ½ onion, chopped
• ¾ lb boneless, skinless chicken breasts
• 6 Tbsp low-sodium chicken broth
• 6 Tbsp heavy cream
• 3 Tbsp Coconut Aminos
• Dash of Thyme
• Dash of Truffle Powder

INSTRUCTIONS

• Cook bacon in a large skillet over medium heat 6 minutes or until crisp. Remove bacon from skillet, reserving drippings in skillet. Add onion to hot drippings. Cook 3 minutes or until tender

• Add chicken to skillet, and cook 5 minutes per side or until browned. Add broth, cream, coconut aminos, thyme and truffle powder; cook 3 to 4 minutes or until thickened and chicken is done (internal temperature of 165 degrees). Sprinkle chicken with bacon mixture.

ROASTED ASPARAGUS INGREDIENTS

• 1 lb asparagus, ends trimmed
• 1 Tbsp olive oil
• ¼ tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 Tbsp butter
• ¼ cup sliced almonds (optional) 

INSTRUCTIONS

• Preheat oven to 450°F. Toss together asparagus, oil, and salt on a rimmed baking sheet; spread in a single layer. Roast 8 minutes or until asparagus is lightly browned and tender.

• Meanwhile, melt butter in a large skillet. Add nuts, and toast 2 to 3 minutes or until fragrant. Sprinkle nuts on asparagus.

This recipe is adapted from this incredible emeals recipe .