Slow Roasted Chicken with Cauliflower Bake
9.0g
Net Carbs
45.5g
Protein
22.6g
Fat
4.6g
Fiber
440
Calories
Ingredients:
- 2 tablespoons Olive Oil
- 1 cup shredded Mozzarella Cheese (Whole Milk)
- 32 oz with bone and skins Chicken Breast
- 1 teaspoon Thyme
- 3 cloves Garlic
- 1 head, medium (5-6" dia) Cauliflower
- 1 cup Tomato Sauce
- 1/4 teaspoon Crushed Red Pepper Flakes
Directions:
- Preheat oven to 300°F. Prepare a sheet pan with aluminum foil. Set aside.
- Mince 1 clove of garlic and fresh thyme then blend together with olive oil, salt and freshly ground black pepper to make a paste. Coat the chicken breasts with the paste then roast for one hour on the sheet pan. Allow to cook then remove the bone and slice.
- While the chicken cooks, cut the cauliflower into pieces and boil or steam until tender; drain well and set aside.
- Combine the tomato sauce, 2 minced garlic cloves, mozzarella cheese, chili pepper flakes, the chicken slices and the cauliflower to a baking dish. Bake for 40 minutes uncovered until hot and bubbly.
