CURRY CHICKEN THIGHS + CAULIFLOWER (KETO)

4 Servings | 5 Minutes Prep Time | 35 Minutes Total Time

Ingredients

1-2 Lb. Chicken Thighs (bone in)

4 Tbsp Avocado Oil OR ½ Cup Heavy Cream

2 Tbsp Garlic (chopped)

4 Cups Cauliflower Florets OR Broccoli Florets

Spices – Salt, Pepper, Cumin, Curry Powder and Grated Ginger

Directions

1. Either the night before or morning-of, add the spices (use a heavy hand and add how much you want) chicken, garlic and either the oil or cream into a resealable bag or covered bowl and leave in fridge.
2. Heat up a cast iron skillet on the stove and then preheat the oven to 475 degrees.
3. Take chicken out of the bag or bowl and add the chicken (skin side down) with all the sauce into that pan.
4. Cook for 2-3 minutes. Then reduce heat and rearrange chicken on each side and rotate the pan for 12 minutes.
5. Add florets of the cauliflower or broccoli (or even a combo) into the pan.
6. When chicken is golden brown, transfer skillet into the oven and cook for 13 more minutes. Flip chicken and cauliflower and cook another 5 minutes in oven.
7. Make sure to let rest and enjoy!

Notes:

Cream vs Oil: Either way is delicious, depends on what you want.

Chicken: If counting macros, the chicken is hard to weigh beforehand because of the bone. Measure after cooked and after removing the bone. Then multiply those ounces by 1.25 to get the number.

Veggies: You can pan-fry/steam the cauliflower/broccoli separately if you like.

Nutritional Info Per Serving: (with Avocado Oil)
24g Fat
3g Net Carbs
21g Protein
305 Calories

Nutritional Info Per Serving: (with Heavy Cream)
20g Fat
3g Net Carbs
21g Protein
285 Calories