Keto Chicken Skillet with Olive Butter Lemon Basil Sauce, Roasted Cauliflower, and Golden Radishes

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Place the cauliflower and radishes on a large sheet pan. Toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

2. 2

   2. Roast the cauliflower and radishes for 22 to 25 minutes at 220°C / 425°F, stirring once halfway through, until the cauliflower is browned on the edges and the radishes are tender.

3. 3

   3. While the vegetables roast, pat the chicken dry with paper towels. Season the chicken cutlets with the remaining salt and pepper.

4. 4

   4. Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and 2 tablespoons butter. When the butter foams, cook the chicken for 4 to 5 minutes per side, until well browned and it reaches an internal temperature of 74°C / 165°F. Transfer the chicken to a plate.

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   5. Reduce the heat to medium. Add the garlic to the same skillet and cook for 30 seconds, stirring, until fragrant. Stir in the green olives and cook 1 minute more.

6. 6

   6. Pour in the chicken broth and scrape the bottom of the skillet to loosen the browned bits. Add the heavy cream, lemon zest, and lemon juice. Cook for 2 to 3 minutes until the sauce thickens slightly.

7. 7

   7. Add the remaining 2 tablespoons butter and swirl or stir gently until the sauce turns glossy. Return the chicken and any juices to the skillet and cook for 2 minutes to coat well in the sauce.

8. 8

   8. Turn off the heat and add the fresh basil. Taste and adjust with more salt or pepper if needed.

9. 9

   9. Serve the chicken with the roasted cauliflower and golden radishes. Sprinkle the grated Parmesan cheese over the top just before serving.