Baked Chicken with Cheesy Cauliflower
· 50 min · Chicken · gluten-free, keto, low-carb, high-protein
458 cal
38g protein
9g carbs
30g fat
per serving · estimated
Ingredients
- 3/4 lb boneless skinless chicken thighs
- 3/4 lb cauliflower florets
- 2 oz cheddar cheese, shredded
- 1/4 cup sour cream
- 3/4 tbsp olive oil
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Method (tap to check — screen stays awake)
- Heat the oven to 425°F for 10 minutes, until the oven reaches temperature.
- Cut the cauliflower into bite-size florets so they cook at about the same rate.
- Pat the chicken dry with paper towels, then season it all over with paprika, garlic powder, 1/2 tsp salt, and pepper.
- Toss the cauliflower with olive oil and the remaining salt on a rimmed baking sheet until coated.
- Arrange the chicken among the cauliflower and bake at 425°F for 25-30 minutes, until the chicken reaches 165°F at its thickest part and cauliflower is fork-tender.
- Stir the sour cream with 2 tbsp water in a small bowl for 20 seconds, until pourable.
- Sprinkle cheddar over the cauliflower and bake for 3-5 more minutes, until melted and lightly bubbling.
- Serve the chicken with the cheesy cauliflower and spoon the thinned sour cream over the vegetables.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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