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Keto chicken with roasted vegetables Tricolor

A quick and easy meal doesn’t have to skimp on either quality or quantity. This fried chicken with a classic and colorful trio of veggies not only comes together in a snap – it’s also super satisfying. Your belly will thank you.

Roasted vegetables tricolor

  • 450 g Brussels sprouts
  • 225 g cherry tomatoes
  • 225 g mushrooms
  • 1 tsp sea salt
  • ½ tsp ground black pepper
  • 1 tsp dried rosemary
  • 125 ml olive oil

Fried chicken

  • 4 chicken breasts
  • 30 g butter, for frying
  • 110 g herb butter, for serving


  1. Preheat the oven to 400°F (200°C). Place the vegetables whole in a baking dish.
  2. Add salt, pepper and rosemary. Pour olive oil on top and stir to coat vegetables evenly.
  3. Bake for 20 minutes or until the vegetables are gently caramelized.
  4. Meanwhile, fry the chicken in olive oil or butter and season with salt and pepper. Cook until a meat thermometer inserted in the largest piece reads 165°F (74°C).