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Keto Prosciutto Wrapped Asparagus with Feta 

There is nothing better than a delicious home-cooked meal that’s both delicious and easy to make. Luckily, you can have your cake and eat it too with this easy, delicious, and KETO family-friendly dinner. Aunt Ger’s One Pan Italian Chicken with Sausage and Zucchini and Prosciutto Wrapped Asparagus with Feta will be sure to please all the guests at your dinner table, and shave some time off your preparation time. So, go ahead and grab that glass of Pinot Noir and that new book- you earned some R & R. 
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Ingredients Method Notes

Ingredients
  

  • 4 bone-in and skin-on chicken breasts
  • 4 or 5 medium zucchinis
  • 5 mild Italian sausages.
  • Three minced garlic cloves
  • 1 tablespoon of olive oil.
  • 1 Tablespoon Italian sausage seasoning.
  • 1 Teaspoon of salt
  • 2 tablespoons parmesan cheese
  • Two bunches asparagus
  • 3 oz prosciutto
  • 1 tablespoon of olive oil
  • 1/2 cup feta cheese

Method
 

  1. To make this dinner as effortless as possible, I covered a half sheet pan with heavy-duty aluminum foil for a quick and easy cleanup! Then, I dumped out my sausage and zucchini, and laid the chicken on my sheet pan, and sprinkled liberally with my new spice mix- a good tablespoon did the trick. Then I garnished the pan (also liberally) with parmesan cheese, because duh, parmesan cheese makes everything better. Am I right? My spice mix didn't have any salt in it, but the parmesan does, so I sprinkled a touch of kosher salt on top of the entire pan.
  2. I popped the pan in a preheated 375° oven for 45 minutes. Then, I turned the heat up to 425° and let it crisp up for another 15 minutes. The chicken should test 165° on a meat thermometer or when the juices run clear.
  3. Because it sometimes feels like I'm feeding the starving a starving army, I threw together some veggies!
  4. I bought a bundle of asparagus and a package of prosciutto. After I trimmed the ends of the asparagus, I cut each slice of prosciutto in half, and wrapped it around the stalk end of the asparagus. On another foil-lined sheet tray, I lined up the asparagus and sprinkled with a tablespoon or so of olive oil. I popped this tray in the oven, when I turned up the oven for the chicken pan and let the asparagus roast on high heat for 15 minutes along with the chicken pan.  Then, I put them in an ovenproof serving dish. I sprinkled the ovenproof serving dish with half a cup of good feta, and put it back in the oven for five minutes. The result? Amazing.
  5. Voila! You now have a hearty and delicious dinner completed in an hour with no dishes!

Notes

NotesI usually start with the ingredients and the recipe, but since this is a no-recipe, recipe, I'm going to start with a little background story.Last week, I ordered some spice mixes from World Spice Merchants. They came in the mail yesterday and I was BEYOND excited. So, what I decided to do for this recipe, was play around with my new spices and hopefully get everybody's creative juices churning. However, I know how busy you all are, so I am going to make this recipe juicy, delicious, and simple for weeknights all at the same time.The first spice I opened was the Italian Sausage Mix. This mixture has fennel, Turkish oregano, basil, marjoram, black pepper, sage, rosemary, and chili flakes. (Definitely the next free weekend  I have, I'm going to try my hand at fresh sausage!- So stay tuned!)The spice mixture is definitely fennel forward so I decided to bake chicken breasts with Italian sausages chopped in 1-inch chunks, minced garlic, and zucchini roughly chopped into 1-inch chunks. I tossed it all in a big bowl with a tablespoon or so of olive oil.

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