Slow Roasted Chicken with Cauliflower Bake Recipe
9g
Glucides nets Atkins™
Glucides nets Atkins™
Prep Time:10 Minutes
Style:American
Cook Time:110 Minutes
Phase:Phase 2
Difficulty:Difficult
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.
Comment sont calculés les glucides nets?INGREDIENTS
- 32oz with bone and skinChicken Breast
- 3cloveGarlic
- 1tspThyme
- 2tablespoonOlive Oil
- 1head, medium (5-6" dia)Cauliflower
- 1cupTomato Sauce
- 1cup, shreddedMozzarella Cheese (Whole Milk)
- 0 1/4tspCrushed 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.
Cooking Tip
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