Ingredients
6 boneless, skinless chicken thighs (approx. 4-5oz each)
2 cups cauliflower florets
1 cup heavy cream
1 cup shredded cheddar cheese
3 cloves garlic (minced)
1 tbsp smoked paprika
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
Instructions
Preheat oven to 400°F (200°C). Toss cauliflower florets with 1 tbsp olive oil, salt, pepper, and half the paprika. Spread evenly on a baking sheet.
Place chicken thighs over the cauliflower, brush with remaining olive oil, and sprinkle with remaining paprika. Bake for 20 minutes.
Remove from oven, pour heavy cream and garlic over the chicken and cauliflower, top with cheddar cheese. Return to oven for 15 minutes until bubbly and golden. Let cool slightly before serving.
Notes
Use a glass baking dish for even heat distribution. Add diced onions or mushrooms for extra flavor and texture. Leftovers store well in the fridge (up to 3 days) or freezer (up to 2 months).
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 12g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg