Keto Grilled Chicken with Cauli Mac and Cheese
5.8g
Net Carbs
30.5g
Protein
32.6g
Fat
3.6g
Fiber
448
Calories
Ingredients:
- 1 1/2 teaspoons Ground Mustard
- 1 clove Garlic
- 1/4 teaspoon White Pepper
- 1/4 teaspoon Original Pepper Sauce
- 1 cup Heavy Cream
- 1 teaspoon Salt
- 1 head large (6-7" diameter) Cauliflower
- 2 ounces Cream Cheese
- 1 1/2 cups shredded Cheddar Cheese
- 32 ounces raw Chicken Breast
Directions:
- Preheat oven to 375°F and prepare a baking dish with olive oil spray. Heat a large pot of water to boiling and add 1/2 tsp salt. Remove stem and leaves from cauliflower. Cut into small bite sized pieces and place in the boiling water; cook until crisp-tender; about 5 minutes. Drain well then pat between paper towels to remove all moisture.
- In a medium sauce pan over medium heat bring the cream to a simmer, whisk in the cream cheese and powdered mustard until smooth. Add 1 cup shredded Cheddar, minced garlic, 1/2 tsp salt, white pepper and pepper sauce (Tabasco®, to taste) whisking until the cheese melts; about 1-2 minutes. Remove from the heat and stir in the cauliflower. Pour into the baking dish and top with remaining 1/2 cup of cheese. Bake for 15 minutes until browned and bubbly.
- While the mac and cheese is cooking, heat a charcoal or gas grill to medium or heat a grill pan. Season chicken with salt and freshly ground black pepper or add any sugar-free rub desired to the chicken.
- Grill chicken, turning occasionally, until it is no longer pink in the center and juices run clear, about 5-6 minutes per side. Serve sliced over the Cauli Mac and Cheese.
