This Keto Chicken and Roasted Cauliflower Enchilada Plate combines tender chicken and roasted cauliflower in a richly seasoned enchilada-style sauce, creating a flavorful, low-carb dinner that feels hearty and satisfying.
Instructions
- Preheat oven to 350 degrees F / 177 degrees C.
- Combine 1 teaspoon garlic salt, 2 teaspoons smoked paprika, 2 teaspoons dried oregano and ½ teaspoon ground cumin in small bowl.
- Place 1 pound chicken thighs into medium bowl. Season evenly with spice mix.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 three minutes. Add 2 teaspoons butter and melt. Add chicken and sear on both sides. Place seared chicken in 9 X 13-inch glass baking dish and set aside.2 teaspoons butter
- Add 1 cup yellow onions to same pan used for chicken and saute lightly for about two minutes. Add 2 cloves garlic and cook for one minute.1 cup yellow onions, 2 cloves garlic
- Add 2 cups chicken broth and bring to simmer. Pour warm broth, onions and garlic over chicken. Cover with aluminum foil and bake 40 minutes.2 cups chicken broth
- On 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 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 cool 5 to 10 minutes. While warm, shred chicken into fine pieces in bowl. Mix in sauteed onions and enough broth to hydrate chicken.
- Plate chicken, then add cauliflower and 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
- Serve and enjoy!
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