Keto Sides To Pair With Bacon-Wrapped Chicken Perfection

Bacon-wrapped chicken is a delicious keto dish that is perfect for a weeknight dinner. The smokiness of the bacon combined with the chicken is a flavourful duo that is hard to resist. This dish is also incredibly versatile and can be paired with various side dishes to enhance its flavour. So, what keto sides go well with bacon-wrapped chicken? Here are some mouth-watering options to consider:

- Roasted vegetables: Bacon-wrapped chicken pairs well with roasted veggies like cauliflower rice, broccoli, or zucchini fries.

- Green beans: Try garlicky, lemony green beans, or roasted green beans with garlic and lemons for a fresh and tasty side.

- Zucchini dishes: Zucchini salad with lemon and feta, garlic parmesan zucchini, or crispy zucchini fries are all excellent choices.

- Keto biscuits: Almond flour keto biscuits add a crunchy texture to your meal.

- Keto broccoli casserole: This special side dish is a tasty and cheesy option.

Zucchini Salad With Lemon & Feta

Ingredients

• Zucchini – Two large zucchini or four small zucchini.
• Tomatoes – halved cherry tomatoes or grape tomatoes, or a large chopped tomato.
• Lemon Juice – freshly squeezed, or bottled in a pinch.
• Olive Oil – extra virgin, or avocado oil.
• Feta Cheese – crumbled.
• Fresh Oregano – or another fresh herb of your choice (optional).
• Kosher Salt & Black Pepper – to taste.

Optional Ingredients

• Fresh Basil – in place of oregano.
• Red Onion – thinly sliced.
• Red Pepper – chopped.
• Corn – fresh.
• Celery – thinly sliced.
• Fennel – shaved.
• Arugula or Spinach – chopped.
• Kalamata Olives.
• Nuts – pine nuts, or toasted chopped walnuts.
• Pesto – almond pesto, or feta pesto.
• Goat Cheese – crumbles, in place of feta.
• Mozzarella – small balls, or freshly grated parmesan.

Method

Step One: Prepare the zucchini. You can make zoodles with a spiralizer, or ribbons with a mandolin slicer.

Step Two: Make the dressing. Combine olive oil, lemon juice, and salt. You can emulsify in a rocket blender for a smooth and creamy texture, or shake vigorously in a mason jar.

Step Three: Combine the ingredients in a large bowl and serve immediately. If you want to prepare this ahead of time, don’t add the dressing and cheese until you are ready to serve.

Tips

• You can swap the lemon juice for red wine vinegar or white balsamic vinegar.
• Swap the olive oil for avocado oil.
• Add seasonings and herbs to taste.
• For protein, add grilled chicken or shrimp.
• Grill the zucchini, cutting into bite-sized pieces.
• Add spices like garlic powder, onion powder, or black pepper.
• Use fresh herbs like basil, parsley, chives, dill, thyme, rosemary, or mint.
• Add other vegetables like red onion, red pepper, corn, celery, fennel, arugula, spinach, or olives.
• Nuts like pine nuts or walnuts add a delicious crunch.
• Add pesto for a nutty flavor.
• Swap feta for goat cheese, mozzarella, or parmesan.

Oven-roasted asparagus

A great keto side to go with your bacon-wrapped chicken is some oven-roasted asparagus. This is a super easy and healthy veggie side dish that you can serve any night of the week. It's a perfect complement to chicken, and it takes very little time to prepare.

Ingredients

• Fresh asparagus
• Olive oil
• Salt
• Pepper
• Lemon juice (optional)
• Parmesan cheese (optional)

Method

Preheat your oven to 400°F. While the oven is heating up, wash and dry your asparagus spears. Snap off the ends of the asparagus, which can be tough and woody. You can also cut them with a knife if they don't snap easily.

Place the asparagus in a bowl and toss with olive oil, salt, and pepper. You can also add a squeeze of lemon juice for some extra flavour. Make sure the asparagus is well coated.

Spread the asparagus in a single layer on a baking tray lined with parchment paper or foil. Roast in the oven for 10-15 minutes, until the asparagus is tender and lightly browned. If you like your cheese, sprinkle some parmesan over the asparagus towards the end of the cooking time so it melts and browns slightly.

And that's it! A simple, tasty, and healthy keto side dish to go with your bacon-wrapped chicken.

Lemon Butter Green Beans

Ingredients:

• 1 pound of fresh green beans
• 4 tablespoons of butter
• 1 teaspoon of lemon zest
• 2 to 3 tablespoons of freshly squeezed lemon juice
• Salt and freshly ground black pepper, to taste
• 1 tablespoon of grated parmesan cheese, for garnish

Optional Ingredients:

• 1 tablespoon of extra-virgin olive oil
• 2 to 3 large garlic cloves, minced
• 1 teaspoon of red pepper flakes

Cooking Instructions:

First, rinse and trim the ends of the green beans. Fill a saute pan or a frying pan with about 1/2 inch of salted water and bring it to a boil. You can also add a tablespoon of olive oil to the water for extra flavour.

Add the green beans, cover the pan, and cook until they are tender, which should take about 3 to 5 minutes, depending on how crisp you like them.

In the meantime, melt the butter in a separate non-stick frying pan over medium heat. Add the lemon zest and cook for about 1 minute.

Once the green beans are tender, drain them and rinse under cold water until they are completely cooled.

Put the green beans back into the pan and pour the lemon butter over them. Add the lemon juice, salt, and pepper, and toss to combine.

Finally, transfer the green beans to a serving plate and garnish with the grated parmesan cheese.

This simple and tasty side dish is a great keto-friendly option to accompany your bacon-wrapped chicken. Enjoy!

Almond Flour Keto Biscuits

These keto biscuits are a great side to go with bacon-wrapped chicken. They are tender, fluffy, and easy to make. Here's a recipe to make them in just 30 minutes.

Ingredients:

• 1/4 cup sour cream
• 1/4 teaspoon sea salt (or a pinch, if serving with jam or honey)
• 1 cup almond flour (4 ounces or 113 grams) - blanched, super-fine
• 2 teaspoons baking powder (fresh; gluten-free if needed)
• 2 large eggs (at room temperature)
• 1/3 cup unsalted butter (measured solid, then melted; use ghee or coconut oil for paleo or dairy-free)
• Optional: 1/4 cup sour cream (at room temperature; omit or use coconut cream for paleo or dairy-free)

Method:

• Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper.
• In a medium bowl, whisk together the eggs, sour cream, and salt.
• Using a rubber spatula, mix in the almond flour followed by the baking powder. The batter should be thick. If it's too thin, add 1/2 ounce (2 tablespoons) of almond flour.
• Using a 2-tablespoon scoop, place six mounds of the batter on the prepared baking sheet, spacing them 2 inches apart. Do not flatten the mounds.
• Bake until golden, for 15-17 minutes. Don't overbake, or they will be dry.

Tips:

• It's best to measure almond flour by weight rather than volume.
• Don't try to shape these biscuits by hand. The dough is too sticky. Treat them as drop biscuits and use a scoop to drop them onto the baking sheet.
• Flat biscuits are usually the result of batter that is too thin. The batter should be thick, and the biscuits should hold their shape on the pan and not spread before baking.
• These biscuits are best when eaten warm. If you have leftovers, keep them in an airtight container in the fridge for up to three days. Briefly reheat them in the microwave before enjoying.
• You can easily double this recipe and make 12 biscuits. They freeze well.

Variations:

• Make cheese biscuits by adding parmesan and spices.
• Make sweet biscuits by adding vanilla extract and a sweetener.
• Make plain biscuits by leaving out the shredded cheese and adding an extra 1/4 teaspoon of salt.
• Make ham and cheese biscuits by folding through 1/2 cup of finely chopped ham and chopped chives.
• Make buttermilk biscuits by replacing the milk with buttermilk.
• Make Red Lobster-style cheddar biscuits by using hand-grated shredded cheddar cheese.

Garlic Parmesan Zucchini

Ingredients:

• Zucchini (medium-sized, about 1.5 pounds)
• Olive oil
• Lemon juice
• Lemon zest (grated lemon peel)
• Minced garlic
• Oregano
• Parmesan cheese (grated and shredded)
• Salt and pepper to taste

Instructions:

Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with aluminum foil and spray it with cooking spray.

Cut the zucchini lengthwise into quarters, and then cut each quarter in half widthwise. This will give you nice-sized spears. Place the zucchini on the prepared baking sheet and sprinkle with salt and pepper.

In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, and oregano. Drizzle this flavorful mixture over the zucchini spears.

Sprinkle grated parmesan cheese generously over the zucchini. The cheese will melt and form a delicious, crispy coating.

Baking Instructions:

Bake the zucchini in the oven for about 15 minutes, or until they are lightly golden brown. For an even crispier texture, you can broil them for the last 3 minutes of cooking.

And that's it! You now have a delicious and healthy side dish to accompany your bacon-wrapped chicken. Enjoy the combination of the savory, crispy zucchini with the juicy, bacon-wrapped chicken.

Variations and Tips:

• To prevent soggy zucchini, ensure good airflow while baking by not overcrowding the baking sheet.
• Avoid overcooking, as this can also lead to soggy zucchini.
• If your zucchini is particularly watery, sprinkle it with salt before cooking to draw out excess moisture.
• For extra flavor, try adding Cajun seasoning, lemon pepper, or a pinch of red pepper flakes.
• Fresh herbs like rosemary, dill, or basil can also enhance the dish.
• For a dip, serve these zucchini spears with garlic aioli or whipped feta dip.

This recipe is a tasty way to enjoy your zucchini, and it pairs perfectly with the bacon-wrapped chicken for a satisfying keto-friendly meal.

Frequently asked questions