Keto Chicken and Roasted Cauliflower Enchilada Plate
Per serving: 568 calories, 66 g protein, 9 g carbohydrates, 32 g fat
TOTAL TIME: 1 hour and 30 minutes, including 1 hour for searing and roasting
- 1 lb / 315 g boneless skinless chicken thighs
- 1 tsp garlic salt
- 2 tsp smoked paprika
- 2 tsp dried oregano
- ½ tsp ground cumin
- 2 tsp butter
- 1 cup / 52 g yellow onions, sliced
- 2 cloves garlic, chopped
- 2 cups / 488 mL low-sodium chicken broth
- 2 cups / 212 g cauliflower florets
- 2 tsp melted butter
- 1 tsp garlic salt
- 1 medium avocado, diced
- 1 cup / 83 g white cheddar cheese, shredded
- fresh oregano leaves for garnish
Preheat oven to 350 degrees F / 177 degrees C.
Place chicken into a medium bowl. Combine garlic salt, smoked paprika, oregano and cumin in a separate small bowl. Season chicken evenly with spice mix on all sides.
Heat pan on medium heat for 3 minutes. Add 2 tsp 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.
Add onions to the same pan used for chicken and saute lightly for about 2 minutes. Add garlic and cook for 1 minute.
Add chicken broth and bring to a simmer. Pour warm broth, onions and garlic over chicken. Cover with aluminum foil and bake 40 minutes.
On a parchment-lined baking dish, add cauliflower florets and break or slice any large pieces into small, bite-size pieces. Top with melted butter and season with garlic salt. Mix by hand to coat the cauliflower.
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.
*Any comments on our blog or websites relating to weight loss results may or may not be typical and your results will vary depending on your diet and exercise habits.
***Always consult a professional before making any significant changes to your health.