Instructions

Preheat oven to 350 degrees F / 177 degrees C.
Place 1 pound chicken thighs into a medium bowl. Combine 1 teaspoon garlic salt, 2 teaspoons smoked paprika, 2 teaspoons dried oregano and ½ teaspoon ground cumin in a separate small bowl. Season chicken evenly with spice mix on all sides.
1 pound chicken thighs, 1 teaspoon garlic salt, 2 teaspoons smoked paprika, 2 teaspoons dried oregano, ½ teaspoon ground cumin
Heat pan on medium heat for 3 minutes. Add 2 teaspoons butter and melt. Add chicken and sear on both sides, 3 to 5 minutes per side. Place seared chicken in a 9 X 13 inch glass baking dish and set aside.
2 teaspoons butter
Add 1 cup yellow onions to the same pan used for chicken and saute lightly for about 2 minutes. Add 2 cloves garlic and cook for 1 minute.
1 cup yellow onions, 2 cloves garlic
Add 2 cups chicken broth and bring to a simmer. Pour warm broth, onions and garlic over chicken. Cover with aluminum foil and bake 40 minutes.
2 cups chicken broth
On a parchment-lined baking dish, add 2 cups cauliflower florets and break or slice any large pieces into small, bite-size pieces. Top with 2 teaspoon melted butter and season with 1 teaspoon garlic salt. Mix by hand to coat the cauliflower.
2 cups cauliflower florets, 2 teaspoon melted butter, 1 teaspoon garlic salt
Bake cauliflower for 15 to 18 minutes until lightly browned, reserve and cool.
Remove chicken from oven and let it cool 5 to 10 minutes. While warm, shred chicken into fine pieces in a bowl. Mix in sauteed onions and enough broth to hydrate the chicken.
Plate chicken, add cauwliflowerand top with 1 cup white cheddar cheese and 1 avocado. Garnish with 1 teaspoon fresh oregano leaves if desired.
1 avocado, 1 cup white cheddar cheese, 1 teaspoon fresh oregano leaves

Chicken is an excellent choice for people on a healthy keto diet. It’s a lean protein that’s low in carbs and calories, but high in nutrients. And, when combined with healthy fats and vegetables, it can make for a delicious and satisfying meal.

This Keto Chicken and Roasted Cauliflower Enchilada Plate is a perfect example of that.

This Keto Chicken and Roasted Cauliflower Enchilada Plate is a delicious and easy way to enjoy all your favorite Mexican flavors, without the carbs! The chicken and cauliflower are roasted to perfection, then smothered in a homemade enchilada sauce and topped with shredded cheese. Serve with a side of sour cream or guacamole for an extra special treat!

Keto chicken nuggets are another fan favorite. Made with chicken breast, almond flour, and Parmesan cheese, they’re a delicious and easy way to get your keto fix.

For this Keto Chicken and Roasted Cauliflower Enchilada Plate, I used boneless skinless chicken breasts, but you could also use thighs or drumsticks. The enchilada sauce is made with a combination of tomato sauce, diced tomatoes, and green chilies. You could also use a can of red enchilada sauce if you prefer.

To make the cauliflower “rice,” I simply pulsed some raw cauliflower florets in the food processor until they resembled rice. If you don’t have a food processor, you could also grate the cauliflower.

Per serving: 568 calories, 66 g protein, 9 g carbohydrates, 32 g fat