Keto Hungarian Chicken Paprika with Cauliflower Rice and Garlic Herb Mashed Cauliflower

Allergens

Dairy (for those with lactose intolerance, use a lactose-free cream alternative)

Ingredients

• 2 large boneless, skinless chicken breasts (600g)
• 4 tbsp butter, divided
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp sweet paprika
• 1/2 cup chicken broth
• Salt and pepper to taste
• 1 medium cauliflower, riced or grated (3 cups)
• 4 cups riced cauliflower for mashed cauliflower
• 1/2 cup heavy cream
• 2 tbsp chopped fresh parsley
• 1 tsp dried dill
• 1 tsp dried basil
• 1/2 tsp garlic powder
• Optional: 1 tsp hot paprika for added spice

Instructions

1. In a large skillet, melt 2 tbsp of butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add minced garlic to the skillet and cook for an additional minute, stirring frequently to prevent burning.
3. Stir in sweet paprika, hot paprika (if using), salt, and pepper, coating the onions and garlic evenly. Cook for another minute.
4. Add chicken breasts to the skillet and pour chicken broth over them. Cover and reduce heat to low, allowing the chicken to cook through, about 15 20 minutes.
5. While the chicken is cooking, prepare the cauliflower rice by either using a food processor with a grating attachment or purchasing pre riced cauliflower from your local grocery store.
6. For the mashed cauliflower, steam the 4 cups of riced cauliflower until tender, then drain well. In a large bowl, combine the steamed cauliflower with heavy cream, 2 tbsp butter, parsley, dill, basil, and garlic powder, mashing until smooth and creamy. Season to taste with salt and pepper.
7. Once the chicken is cooked through, remove it from the skillet and slice into strips. Return the chicken strips to the skillet and stir to coat in the sauce.
8. Serve the chicken paprika over a bed of cauliflower rice, and top with mashed cauliflower. Garnish with additional fresh parsley if desired.

Chef’s Insight

To ensure the chicken is cooked through, use a meat thermometer and aim for an internal temperature of 165°F (74°C).

Notes

For an extra flavor boost, consider marinating the chicken breasts in a mixture of sweet paprika, garlic, salt, and pepper for 30 minutes before cooking.