A simple chicken and aparagus recipe that is packed with flavor. Only 15 minutes of hands-on time and 45 minutes in the oven PLUS, only 6 Fresh ingredients and some spices needed! Keto. Low-Carb. Gluten-Free.
Preheat the oven to 350 degrees. Grease a pie dish with extra oil.
Cook the onion in a little bit of oil until the start to brown, about 10 minutes.
Once the onions are nicely browned, add the chicken and all the spices into the pan and stir until everything is well combined
Add the onion and chicken to the pie dish. Add the asparagus pieces of top and gently mix.
Top with the shredded cheese.
Now, in a small bowl, mix together the milk and eggs and carefully pour over the ingredients in the pie dish. Be sure to gently shake the dish a little bit to help the egg mix spread into all the nooks and crannies.
Slide into the oven and bake for 45 minutes.
When done, allow to stand for 5-10 minutes before serving.
Notes
This is a great recipe for leftover or rotisserie chicken, but if you don’t have leftover chicken you can lightly season two butterflied chicken breasts with salt and pepper and allow it to cook in a second pan while you brown the onions and prep/measure the rest of the ingredients.