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prep time
20 min
cook time
55 min
ready time
1 h 15 min
Best Low-Carb Apple Cider Chicken with Sweet Potatoes and Green Beans
If you're looking for some healthy fall low-carb recipes, you should definitely try this recipe. It's an amazing combination of crispy glazed chicken and tender veggies that will keep you full for hours. This recipe yields six servings, but you can adjust the amount to feed more or less people. We added some maple-flavored syrup to the glaze mixture, but you can substitute it with brown sugar replacement. You can also use other fresh herbs for a slightly different flavor (fresh thyme would work perfectly for this recipe). Although we highly recommend serving this flavorsome dish while it's still warm and fresh, it will taste fantastic the next day - no need to worry about the leftovers with this one! Enjoy!
How do you customize this recipe?
You can substitute the chicken thighs with chicken breasts or use turkey thighs or breasts (adjust the cooking time accordingly). You can use some other low-carb veggies, such as Brussels sprouts or asparagus; just remember to log the ingredients separately. As mentioned above, you can replace the fresh rosemary with some other fresh or dried herbs of choice.
Are sweet potatoes low-carb?
Although sweet potatoes have fewer carbs than white potatoes, they are still relatively high in carbs and should be eaten in moderation. Make sure to watch your portion size and count the carbs to stay within your daily carb limit.
Is this recipe suitable for meal prep?
Absolutely! This dish will stay fresh for a few days in the fridge, and it's a perfect low-carb dinner recipe to prepare in advance. When ready to serve, gently reheat the meat and veggies in the oven or microwave.
Net Carbs
9.8 g
Fiber
3.2 g
Total Carbs
13.2 g
Protein
47.9 g
Fats
21.2 g
442 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Sweet potato, baked
200 g
Green beans (string beans), raw
340 g
Salt
0.25 tsp
Black pepper
0.13 tsp
Rosemary, fresh
1 tbsp
Extra virgin olive oil
2 tbsp
Chicken thigh
1 kg
Extra virgin olive oil
2 tbsp
Salt
0.25 tsp
Black pepper
0.13 tsp
Apple cider vinegar
0.5 cup
Keto Maple Flavored Syrup
2 tbsp
Whole Grain Dijon Mustard
1 tbsp
Butter
1 tbsp
Recipe Steps
steps 7
1 h 15 min
Step 1
Preheat the oven to 180°C (355°F). Peel and cut the potatoes into bite-sized pieces. Cut the green beans into smaller pieces. Roughly chop the rosemary. Add the green beans and potatoes to a baking dish and drizzle with two tablespoons of olive oil. Season with ¼ tsp of salt and 1/8 of black pepper. Sprinkle everything with fresh rosemary and toss to combine.Step 2
Bake for 15 minutes. Remove from the oven and mix well again. Continue to bake for another 15-20 minutes or until the potatoes and beans are fully cooked through.Step 3
Meanwhile, wash and pat dry the chicken thighs. Season with the remaining salt and black pepper on both sides. Heat one tablespoon of olive oil in a large frying pan over medium-high heat. Add the chicken to the pan.Step 4
Sear the chicken for 4-5 minutes, turning each piece. Reduce the heat to medium and cover with a lid. Cook for another 15-20 minutes or until the meat is fully cooked through.Step 5
Remove the chicken from the pan and set it aside. Add the cider, maple-flavored syrup, mustard, and the remaining butter to the pan. Stir well and simmer until the mixture has reduced slightly.Step 6
Return the chicken to the pan and optionally add some fresh rosemary. Cook everything for a couple of minutes more. Remove from the heat.Step 7
Transfer the prepared potatoes and green beans to serving plates. Top with the chicken and serve immediately. It pairs perfectly with some freshly grated parmesan.
