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Keto Chicken and Roasted Cauliflower Enchilada Plate

Course Mains
Cooking time Over 1 Hour
Main Ingredient Chicken
Skill Level Intermediate
Roasting time 40 minutes
Total Time 1 hour 30 minutes
Servings 6 people
Calories 349123123kcal

Ingredients

  • 1 pound chicken thighs boneless, skinless
  • 1 teaspoon garlic salt
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • ½ teaspoon ground cumin
  • 2 teaspoons butter
  • 1 cup yellow onions sliced
  • 2 cloves garlic minced
  • 2 cups chicken broth low-sodium
  • 2 cups cauliflower florets
  • 2 teaspoon melted butter
  • 1 teaspoon garlic salt
  • 1 avocado diced
  • 1 cup white cheddar cheese shredded

Garnish (optional)

  • 1 teaspoon fresh oregano leaves

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

Nutrition

Calories: 349kcal | Net carbs: 2g | Fat: 27g | Protein: 19g