Keto Dutch Herbed Chicken with Cauliflower Mash and Roasted Brussels Sprouts

Allergens

Soy (in chicken broth, check labels)

Ingredients

• 4 bone
• in, skin
• on chicken breasts 2 tablespoons fresh rosemary, finely chopped 2 tablespoons fresh thyme leaves 1 tablespoon smoked paprika 1 teaspoon ground black pepper 1 teaspoon salt 1 large head of cauliflower, cut into florets 4 cups Brussels sprouts, trimmed and halved 3 tablespoons olive oil 2 cloves garlic, minced 1/2 cup chicken broth

Instructions

1. a. Preheat oven to 375°F (190°C). In a small bowl, mix together rosemary, thyme, smoked paprika, black pepper, and salt. b. Pat chicken breasts dry with paper towels and rub each breast generously with the herb mixture, ensuring an even coating on both sides. c. Heat 2 tablespoons of olive oil in a large oven safe skillet over medium heat. Sear chicken breasts, skin side down, until golden brown, about 4 minutes per side. Transfer skillet to the preheated oven and bake for 15 20 minutes or until cooked through. Remove from oven and let rest for 5 minutes before slicing. d. In a separate large pot, bring water to a boil. Add cauliflower florets and cook for 5 minutes. Drain well and return to the pot. Add 1 tablespoon of olive oil and garlic mash until smooth, season with salt and pepper to taste. e. On a baking sheet, toss Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Roast in the oven for 20 25 minutes or until tender and slightly caramelized.

Chef’s Insight

To enhance the aroma, add a few drops of lavender or rosemary essential oil in the skillet during cooking.

Notes

Ensure chicken is cooked to an internal temperature of 165°F (74°C).