Slow Roasted Chicken with Cauliflower Bake Recipe


Atkins Slow Roasted Chicken with Cauliflower Bake
9g
Net Carbs
Prep Time: 10 Minutes
Style:American
Cook Time: 110 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

45.5g

Protein

22.6g

Fat

4.6g

Fiber

440cal

Calories

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How to Calculate Atkins Net Carbs

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INGREDIENTS

  • 3 clove GARLIC Iberia Foods Corporation
  • 0 1/4 tsp Crushed Red Pepper Flakes
  • 1 tsp THYME Sugar 'N Spice, Inc.
  • 1 cup, shredded Mozzarella Cheese (Whole Milk)
  • 2 tablespoon OLIVE OIL Salov North America Corp.
  • 1 cup TOMATO SAUCE Cardenas Markets
  • 32 oz with bone and skin CHICKEN BREAST Tony Downs Foods Co
  • 1 head, medium (5-6" dia) Cauliflower Tops Markets, LLC

DIRECTIONS

  1. Preheat oven to 300°F.  Prepare a sheet pan with aluminum foil. Set aside.
  2. 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.
  3. While the chicken cooks, cut the cauliflower into pieces and boil or steam until tender; drain well and set aside. 
  4. 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. 

Cooking Tip

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