Keto Chicken and Roasted Cauliflower Enchilada Plate

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees F / 177 degrees C.

Step 2

Combine 1 teaspoon garlic salt, 2 teaspoons smoked paprika, 2 teaspoons dried oregano and ½ teaspoon ground cumin in small bowl.

Step 3

Place 1 pound chicken thighs into medium bowl. Season evenly with spice mix.

Step 4

Heat pan on medium heat for three minutes. Add 2 teaspoons butter and melt. Add chicken and sear on both sides. Place seared chicken in 9 X 13-inch glass baking dish and set aside.

Step 5

Add 1 cup yellow onions to same pan used for chicken and saute lightly for about two minutes. Add 2 cloves garlic and cook for one minute.

Step 6

Add 2 cups chicken broth and bring to simmer. Pour warm broth, onions and garlic over chicken. Cover with aluminum foil and bake 40 minutes.

Step 7

Bake cauliflower for 15 to 18 minutes until lightly browned, reserve and cool.

Step 8

Remove chicken from oven and let cool 5 to 10 minutes. While warm, shred chicken into fine pieces in bowl. Mix in sauteed onions and enough broth to hydrate chicken.

Step 9

Plate chicken, then add cauliflower and top with 1 cup white cheddar cheese and 1 avocado. Garnish with 1 teaspoon fresh oregano leaves if desired.

Step 10

On parchment-lined baking dish, add 2 cups cauliflower florets and break or slice any large pieces into small, bite-size pieces. Top with 2 teaspoon melted butter and season with 1 teaspoon garlic salt. Mix by hand to coat cauliflower.

Step 11

Serve and enjoy!