Zero Waste Keto Charred Chicken with Carrots and Chimichurri

Nothing beats a healthy, delicious, and quick dinner recipe, especially if it happens to be waste-free and environmentally friendly. This Keto dinner recipe consists of charred chicken breasts paired beautifully with sweet roasted carrots, and a zesty carrot tops chimichurri sauce. You can prepare this low-carb recipe using a handful of staple ingredients in under 45 minutes.

How is this recipe zero waste?

In this recipe, we are using 2 main ingredients: boneless skinless chicken breasts and carrots. The carrots are the star of this dish and are utilized to the last bit. The root is roasted until golden brown, and the peel and tops are used to make a chimichurri sauce. First, start by scrubbing the carrots to remove any mud and dirt. Cut off the tops and rinse them thoroughly. Peel the carrots and place the peel in the food processor with the tops and the remaining chimichurri ingredients. This way, the whole carrot has been used, leaving no waste behind.

Are carrot tops edible?

Carrot tops are highly nutritive and contain up to 6 times the vitamin C of the root. They are delicious when added to salads, pesto, stocks, or when sauteed with other greens.

Is this recipe suitable for meal prep?

This recipe is also an excellent addition to your next meal-prep session. You can prepare a large portion, divide it into airtight containers, and store them in the fridge for up to 4 days. Keep the chimichurri sauce in smaller separate containers. When you’re ready to eat, heat one portion in the microwave until warm, then top with the chimichurri sauce.

Is this recipe budget-friendly?

In fact, this recipe is one of the most affordable out there. Like most zero waste recipes, this recipe uses the ingredients to the last bit. This way, you are eliminating waste and saving money.

Net Carbs

5.4 g
Fiber

2.2 g
Total Carbs

7.7 g
Protein

49.4 g
Fats

41.3 g

595 cals

Quantity

Serving Size

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Chicken Breast Boneless Skinless Raw

4 breast
Extra virgin olive oil

4 tbsp
Tomato paste

1 tbsp
Chili Powder

0.5 tsp
Garlic, fresh

2 clove
Lemon juice, fresh

3 tbsp
Carrots, raw

2 large - 7 1/4" to 8 1/2" long
Salt

0.5 tsp
Black pepper

0.75 tsp
Carrot Tops ( leaves)

0.5 cup
Jalapeno peppers, raw

0.5 regular - approx 2" long
Lemon Peel Or Zest Raw

1 tbsp
Walnuts

2 tbsp, chopped
Avocado oil

0.33 cup

Step 1

To a bowl, add 2 Tbsp olive oil, tomato paste, chili powder, 1 minced garlic clove, 1 tbsp lemon juice, ½ tsp salt, and ¼ tsp black pepper. Whisk until combined, then add the chicken breasts. Coat the chicken in the marinade, cover the bowl with plastic wrap, and place it in the fridge for 30 minutes.
Step 2

Preheat your oven to 200C / 400 F and line a baking sheet with baking paper. Meanwhile, thoroughly wash the carrots and their tops, scrub them, peel them, and set the peel and tops aside. Cut carrots on a diagonal into ½-inch ( 1 cm) thick pieces.
Step 3

Transfer the carrots to the lined baking sheet. Add 1 tbsp of olive oil, ¼ tsp salt, ¼ tsp black pepper, and toss to combine. Bake for 15-20 minutes until golden brown and tender, then set the pan aside to cool.
Step 4

To make the chimichurri, add the carrot peel, carrot tops, jalapeno, lemon zest, walnuts, avocado oil, 2 tbsp lemon juice, 1 garlic clove, ½ tsp salt, and ¼ tsp black pepper to a food processor. Pulse a few times until the veggies until chunky. Taste and adjust seasoning, then transfer to a bowl.
Step 5

Place a cast-iron skillet over medium-high heat and drizzle 1 tbsp of olive oil. When the oil starts smoking, add the chicken breasts to the skillet and cook for 4 minutes until charred around the edges. Drop the heat to medium, flip the chicken, and cook for another 3-4 minutes until cooked through. Take off the heat and transfer the chicken breasts to a plate.
Step 6

To serve, divide the roasted carrots into 4 plates. Place 1 chicken breast on top or next to the carrots. Top with 3 tbsp of the chimichurri sauce and serve.