Keto Crispy Sesame-Crusted Chicken with Garlic Cauliflower Mash

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   Place the cauliflower in a pot with water and 1/2 teaspoon salt. Cook for 10-12 minutes until very tender. Drain thoroughly to prevent a watery mash.

3. 3

   Meanwhile, mix in a bowl the almond flour, sesame seeds, 40 g (about 1.5 oz) of the grated parmesan, smoked paprika, black pepper, fresh thyme, and 2 minced garlic cloves.

4. 4

   Brush or rub the chicken breast fillets with 1 tablespoon olive oil and dip them into the beaten egg. Then coat them with the almond flour, sesame, and parmesan mixture, pressing well so it sticks.

5. 5

   Heat a large oven-safe skillet over medium-high heat with the remaining 1 tablespoon olive oil. Sear the chicken for 2 minutes per side until the crust starts to turn golden.

6. 6

   Transfer the skillet to the oven, or move the chicken to the prepared tray, and bake for 10-12 minutes at 220 °C / 425 °F until the chicken is fully cooked.

7. 7

   For the mash, place the drained cauliflower in a food processor or blender with the heavy cream, butter, the remaining 2 garlic cloves, the remaining 20 g (about 0.7 oz) grated parmesan, and the remaining 1/2 teaspoon salt. Blend until creamy and smooth.

8. 8

   Taste and adjust the seasoning if needed. For an even silkier texture, warm the mash for 1-2 minutes over low heat, stirring.

9. 9

   Serve a layer of garlic cauliflower mash on each plate, top with the crispy chicken, and finish with optional lemon zest and any extra fresh thyme leaves if desired.