Keto Caulipower Chicken
Elevate your dinner game with this flavor-packed Keto Caulipower Chicken recipe—a low-carb, high-protein dish that’s as satisfying as it is wholesome. Perfectly seasoned chicken breast bites pair with tender, spiced cauliflower florets, all crowned with a generous layer of melted cheddar cheese for a rich, comforting finish. Infused with the smoky warmth of paprika, the earthy scent of cumin, and a zesty kick of fresh lemon, this one-pan wonder is both nutritious and bursting with bold flavors. Ready in just 45 minutes, it’s an ideal choice for busy weeknight dinners or meal prep. Garnished with fresh parsley for a vibrant touch, this keto-friendly recipe is a sure crowd-pleaser, delivering big on taste without compromising your low-carb lifestyle.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 4 cups Cauliflower florets
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded cheddar cheese
- 2 tablespoons Fresh parsley, chopped
- 4 pieces Lemon wedges
Instructions
Preheat your oven to 400°F (200°C).
Cut the chicken breasts into bite-sized pieces and set aside.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Once heated, add the cauliflower florets and cook, stirring occasionally, for about 5 minutes until they start to soften.
Add minced garlic, smoked paprika, ground cumin, salt, and black pepper to the skillet with the cauliflower. Mix well to ensure the cauliflower is evenly coated with the spices.
Transfer the spiced cauliflower florets to a large baking dish and spread them out evenly.
In the same skillet, add the remaining 1 tablespoon of olive oil and increase the heat to medium-high. Add the chopped chicken pieces and cook for 5-7 minutes, or until they are browned on all sides but not fully cooked through.
Place the browned chicken pieces on top of the cauliflower in the baking dish.
Sprinkle the shredded cheddar cheese evenly over the chicken and cauliflower.
Bake in the preheated oven for 15 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
Remove from the oven and let it cool for a few minutes before serving.
Garnish with fresh parsley and serve with lemon wedges on the side for an extra hint of freshness.
Nutrition Facts
Calories |
1987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 713 mg | 238% | |
| Sodium | 3742 mg | 163% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 9.2 g | ||
| Protein | 253.6 g | 507% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1044 mg | 80% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3289 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
