I’m getting swept up by the one pan movement. One pan means easier prep and clean-up so it’s a great fit for my minimalist approach to low carb.
I call these “battleship meals” because your ingredients rest inside a metallic pan and it makes me think of a battleship.
This Low Carb Prosciutto Wrapped Chicken is my current favorite. I’ve even made it for several friends recently. I only make them clean one pan 🙂
- 4 raw chicken breast halves, defrosted to room temperature.
- 8 slices of prosciutto (about 6 ounces).
- 2 bushels of thick asparagus.
- Provolone cheese
- 4 ounces of olive oil.
- Salt & pepper to taste.
- Optional Sauces:Dijon mustard, ranch dressing, garlic aoli-type sauces or buffalo.
PS Dijon mustard is the one I’m liking most lately (I’ll explain how I use it later)
- Preheat oven to 425F and move oven rack to middle position.
- Line a sheet pan with parchment paper or aluminium foil
- Pat dry chicken and season both sides with salt and pepper
- Layer one side of the chicken with your sauce. (Dijon mustard is my favorite)
- Trim asparagus and place into a gallon size freezer bag.
- Pour in olive oil, salt, and pepper, then seal.
- Shake bag furiously until asparagus is coated (this method is awesome and will make your veggie come out perfectly)
- Lay two to 4 pieces of prosciutto on a cutting board, overlapping just a little.
- Put some provolone cheese over the prosciutto
- Place a chicken breast on top and wrap the prosciutto around the chicken. Place on the pan seam side down.
- Add your asparagus to the pan then roast in the oven for 20-30 minutes depending on how thick your chicken is.
- If you chicken is thick, you may wait 7-10 min before adding the asparagus
Make sure you get some parchment paper if you don’t have any at home. Parchment paper allows you to roast without the ingredients sticking to the pan. Aluminium foil will also work
Get the thicker cuts of asparagus so they cook at the same speed as your chicken breasts.
Any fresh, raw chicken breast halves and pre-package prosciutto slices will do. Set out your chicken early enough so that it can defrost to room temperature.
You can get any brand or style of olive oil, salt, and pepper.
Serving Notes Option 1
While the dish was in the oven, I scrambled to make a quick dipping sauce so that the meal could have some additional flavor and color and not look so boring like this:
I tossed together 5 large spoonfuls of mayo with Frank’s Red Hot buffalo sauce and created a rudimentary creamy buffalo dip. It paired well with the dish.
Serving Notes Option 2
I really like Dijon Mustard and cheese.
I will add a little extra cheese over top of the chicken as soon as it comes out of the oven.
That way it melts as I plate it and it’s ready to go when I eat it.
I will also add a little extra sauce to my plate so I can dip the chicken in it.
Dijon mustard, ranch dressing, or garlic aoli-type sauces would also go well with this.
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Thanks to Kim at Low Carb Maven for the original Prosciutto Wrapped Sheet Pan Chicken recipe which inspired me to create this minimalist version. Check out Kim’s recipe for smart ways to make this dish more delicious & indulgent.
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