Keto Nigerian Jollof-Stuffed Chicken Breast with Creamy Vegetable Medley

Allergens

Gluten, Dairy (optional)

Ingredients

• 1. 2 boneless skinless chicken breasts 2. 1 cup cauliflower rice 3. 1/2 cup chicken broth 4. 1/2 cup diced tomatoes 5. 1 tablespoon vegetable oil 6. 1 teaspoon ground ginger 7. 1 teaspoon ground garlic 8. 1 teaspoon curry powder 9. Salt and pepper to taste 10. 2 cups mixed vegetables (broccoli, carrots, bell peppers) 11. 1/2 cup heavy cream 12. Fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper.
3. In a pan, heat oil over medium high heat. Add ginger, garlic, and curry powder, cook for 1 minute.
4. Stir in cauliflower rice, diced tomatoes, and chicken broth. Cook until the mixture is well combined and heated through.
5. Cut a pocket into each chicken breast and stuff with the prepared jollof rice mixture.
6. Place the stuffed chicken breasts in a baking dish, and bake for 25 30 minutes or until cooked through.
7. In the meantime, steam the mixed vegetables until tender. Stir in heavy cream and season with salt and pepper. Cook for an additional 2 minutes.
8. Remove chicken from oven and let rest for 5 minutes before slicing.
9. Serve the jollof stuffed chicken alongside the creamy vegetable medley, garnished with fresh parsley.

Chef’s Insight

The secret to a perfect Keto Nigerian Jollof-Stuffed Chicken Breast lies in using spices that complement each other, creating a flavorful blend that enhances both the chicken and jollof rice.