Keto Dutch Oven Roasted Chicken with Herb Stuffed Zucchini Boats & Garlic Mashed Cauliflower

Allergens

None

Ingredients

• 2 bone
• in, skin
• on chicken breasts
• 4 medium zucchini
• 1 head of cauliflower
• 4 cloves garlic
• 1/2 cup chopped parsley
• 1/4 cup chopped basil
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 4 tablespoons butter
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F (190°C).
2. Wash and dry the zucchini, chicken breasts, and cauliflower.
3. Slice the zucchini lengthwise without cutting all the way through, creating boats. Remove excess liquid with paper towels.
4. Stuff each boat with a mix of parsley, basil, salt, pepper, and 1 tablespoon of olive oil.
5. Season chicken breasts with salt and pepper on both sides. Place them in a greased Dutch oven, skin side up.
6. Surround the chicken with stuffed zucchini boats. Drizzle remaining olive oil over the chicken and zucchini.
7. Bake for 30 minutes. Remove from oven and let rest for 5 minutes.
8. While the chicken is resting, steam the cauliflower and garlic until tender. Mash with butter, Parmesan cheese, salt, and pepper to taste.
9. Carve the chicken and serve it alongside the zucchini boats and garlic mashed cauliflower.

Chef’s Insight

For a more aromatic experience, add rosemary or thyme to the zucchini stuffing.

Notes

To add more color to the dish, sprinkle paprika or smoked paprika on the chicken before baking.