Keto Chicken and Roasted Cauliflower Enchilada Plate

By Dr. Eric Berg DC

11/03/2023

Keto Chicken and Roasted Cauliflower Enchilada Plate

Total Time: 1 hour and 30 minutes, including 1 hour for searing and roasting

Serves: 6

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

Ingredients

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

Directions:

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.

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