Creamy chicken, bacon and cauliflower bake

 

Creamy chicken, bacon and cauliflower bake

Combine chicken, bacon and cauliflower for a creamy bake that's completely gluten free.

 

10 Ingredients

• 1 tbsp olive oil
• 10g butter
• 1 small (900g) cauliflower, trimmed, cut into small florets
• 2 rashers (120g) bacon, chopped
• 1 bunch English spinach, trimmed, chopped
• 125ml (1/2 cup) pouring cream
• 2 tsp fresh thyme leaves (optional)
• 2 green shallots, trimmed, sliced
• 500g Lilydale Free Range Chicken Thigh, fat trimmed
• 55g (1/2 cup) 3-cheese mix

10 - Minute Easy to Make, Delicious Keto Recipes

5 Method Steps

Step 1

Preheat oven to 200C/180C fan forced. Lightly grease a 2L (8-cup) capacity ovenproof baking dish.

Step 2

Heat the oil and butter in a large frying pan over medium heat until the butter is foaming. Add the cauliflower and bacon. Cook, stirring occasionally, for 8-10 minutes or until light golden.

Step 3

Add the spinach to the pan. Cook, stirring, for 2 minutes or until wilted. Remove from heat and add the cream, thyme and half the shallot. Stir to combine. Transfer to the prepared dish.

Step 4

Wipe the pan clean and spray with oil. Add the chicken to the pan and cook for 2 minutes each side or until golden. Place on top of the cauliflower mixture.

Step 5

Sprinkle cheese around the chicken. Bake for 20-25 minutes or until golden. Stand for 5 minutes before serving topped with the remaining shallot.

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