Peachy Chicken with Garlic Asparagus is low-carb and tasty and perfect for summer


For the past three months, my husband Phil has been on the ketogenic diet. It's a low-carb, high-fat diet that is heavy on the meats and cheese and nuts and low on fruit and all manner of my sweet baby starchy carbs.

I am not quite ready to embrace Phil's very low carb ways, but I have been using his keto habit as an excuse to eat less carbs at home. This is an example of a meal I've cooked in our house during these keto times. And you know what? It's pretty dang good. 

He can eat everything here except for the sauce, which has too much sugar because of the peaches and preserves. And I get the benefit of a low-carb meal during bathing suit season. Everybody wins!

I am surprised how satisfying something like this is, even without a side of potatoes. My husband enjoyed it too, without the sauce. (Tip: Fresh herbs and lots of seasoning can help boost a sauceless meal.)

It's so good for summer, light and with fresh peaches. You could make all of it on a grill, too. Now excuse me while I go ponder for the 1,000th time why we don't currently own a grill. Enjoy, keto-ers and carb-lovers alike!

Peachy Chicken with Garlic Asparagus

For the chicken: 
Olive oil
2 boneless, skinless chicken breasts
1 teaspoon paprika
1 teaspoon salt
½ teaspoon pepper
¼ cup peach preserves or jam
1 small peach, diced
2 green onions, sliced
1 tablespoon sriracha
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1 clove minced garlic

For the asparagus: 
½ pound fresh asparagus
1 tablespoon olive oil
1 tablespoon Dijon mustard
2 cloves minced garlic

Heat a skillet over medium-high heat until hot. Add olive oil.

Season chicken on both sides with paprika, salt and pepper. Add to skillet when oil is hot. Cook for 7 minutes on each side, then check internal temperature using a meat thermometer. Chicken is done when it hits 165 degrees. 

In a small bowl, whisk 2 tablespoons olive oil with peach preserves, peach, onions, sriracha, mustard, soy sauce and garlic. Mix well; set aside. 

Remove chicken from pan and set on a plate. Add asparagus to same pan with olive oil and cook over medium heat for about 5 minutes, until browned and slightly wilted. Add mustard, garlic and salt and stir well to combine. Cook for a minute or two, then remove from skillet and set aside. 

Add peach sauce to pan along with ¼ cup water and bring to a boil. Reduce and simmer for a couple of minutes, until sauce has thickened up. If too thick, add more water. If too thin, cook longer. Plate chicken and asparagus, then drizzle sauce generously over top.

Serves 2.
Source: Adapted from Publix