Ready for a new twist on spaghetti night? Try our Keto Chicken Spaghetti with Roasted Beetroot — a tasty, low-carb feast that's sure to impress!
Prep Time: 10 minutes Cooking Time: 1 hour Total Time: 1 hour 10 minutes Difficulty Level: Easy Recipe Makes: 4 Servings
- 2 skinless, boneless chicken breasts
- 1 beetroot, peeled and cut into slices
- 2 garlic cloves
- 4 tablespoons olive oil
- 1 sprig of fresh basil
- 1 lemon, juiced
- 8 ¾ ounces konjac spaghetti noodles
Preheat the oven to 180°C (350°F). Prepare two 30 cm squares of aluminum foil for beetroot and chicken.
On one foil square, arrange beetroot slices, garlic cloves, a tablespoon of olive oil, and basil leaves; season with salt and pepper. Seal into a tight foil packet and bake on a baking sheet for 45 minutes until tender.
In another foil square, wrap chicken breasts with lemon juice and a tablespoon of olive oil; seal and place in the oven during the last 25 minutes of the beetroot's cooking time.
After baking, remove both foil packets from the oven and let them cool slightly.
Unwrap the chicken, slice it, and set aside the juices for later use.
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