Garlic-Herb Chicken Skillet

This one was deceptively easy to make and hit the spot for something creamy and flavorful. Could easily add zucchini spirals or your favorite keto-friendly pasta option.

INGREDIENTS:

0.5 oz sundried tomatoes, chopped

1 oz roasted red peppers, chopped, with juices

2 garlic cloves

7 oz cauliflower

2.5 oz fresh or canned peas

5 oz spinach

1 tbsp Tuscan spice mix (can use store bought or you can create your own with basil, oregano, rosemary, marjoram, sage, thyme, fennel seeds, and garlic powder)

10 oz chopped chicken breast

1 tbsp umami stock concentrate or coconut aminos

0.75 oz shredded parmesan cheese

2 tbsp butter

2 oz cream cheese

DIRECTIONS:

1. Preheat oven to 425 degrees.

2. Cut cauliflower into bite-sized pieces. Place them onto a lightly oiled, foil-lined baking sheet and drizzle with olive oil, half of the Tuscan spice mix, salt, and pepper. Stir to coat. Roast for 20 minutes, stirring halfway.

3. Heat a drizzle of olive oil in a medium saute pan over medium-high heat. Add chopped chicken breast, remaining Tuscan spice mix, salt, and pepper. Cook, stirring frequently, for 4-6 minutes until chicken is fully cooked. Transfer chicken to a plate.

4. To the pan used for the chicken, drizzle with olive oil. Add spinach, garlic, and roasted red peppers. Cook for 2-3 minutes or until spinach is fully wilted. Add sundried tomatoes, cream cheese, umami stock, half the Parmesan cheese, 1/3 cup water, and 2 tbsp of butter. Cook for 1-2 minutes until combined, stirring often.

5. Remove pan from heat. Return chicken to the pan. Add peas. Stir everything together, coating with sauce. Top skillet with the roasted cauliflower and garnish with remaining Parmesan cheeese.

This recipe services 2.

MACRO INFO:

520 Calories, 44g Protein, 31g Fat, 18g Net Carbs