Caribbean Jerk Chicken with Creamy Mashed Cauliflower and Garlic Roasted Asparagus – Keto-Friendly & Low-Carb

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 bone
• in, skin
• on chicken thighs
• 2 cups riced cauliflower
• 1 lb fresh asparagus
• 4 cloves garlic
• 1/4 cup jerk seasoning
• 2 tbsp olive oil
• 1/4 cup almond milk
• Salt and pepper, to taste

Instructions

1. In a large bowl, mix the jerk seasoning with olive oil to create a paste. Rub the chicken thighs generously with the jerk paste, ensuring even coverage.
2. Preheat your oven to 375°F (190°C). Place the coated chicken on a baking sheet and bake for 40 minutes or until cooked through.
3. While the chicken is baking, steam riced cauliflower in a microwave safe bowl for 2 minutes. Add almond milk, salt, and pepper to taste, then mash until creamy.
4. Toss asparagus with olive oil, salt, and pepper. Spread on a separate baking sheet and roast for 10 15 minutes or until tender and slightly charred.
5. Remove the chicken from the oven, allow it to rest for 5 minutes, then serve alongside the mashed cauliflower and garlic roasted asparagus.

Chef’s Insight

Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).

Notes

This dish is high in protein and low in carbohydrates, making it an excellent choice for keto diets.