Keto Chicken Skillet with Jalapeño Cheddar Cream and Cilantro Cauliflower

Instructions

1. 1

   1. Season the chicken breasts on both sides with 4 g (3/4 tsp) salt, black pepper, onion powder, smoked paprika, and ground cumin.

2. 2

   2. Heat a large heavy skillet over medium-high heat. Add 1 tbsp olive oil and sear the chicken for 4 to 5 minutes per side until well browned. Transfer to a plate. If checking doneness later, the center should reach 165°F/74°C.

3. 3

   3. In the same skillet, add the butter and remaining olive oil. Add the small cauliflower florets with a pinch of salt and sauté for 6 to 8 minutes, stirring, until tender with golden edges. Remove the cauliflower and keep warm.

4. 4

   4. Reduce heat to medium. Add the chopped jalapeño and half of the garlic to the skillet. Cook for 1 minute until fragrant. Pour in the chicken broth and scrape the bottom of the pan to release the browned bits.

5. 5

   5. Add the heavy cream and cook for 2 minutes over gentle heat. Stir in the shredded cheddar a little at a time until the sauce is smooth and creamy.

6. 6

   6. Return the chicken to the skillet along with any accumulated juices. Cook over low heat for 4 to 6 minutes, spooning sauce over the chicken, until fully cooked and the sauce thickens slightly. The chicken should reach 165°F/74°C.

7. 7

   7. Meanwhile, toss the warm cauliflower with the remaining garlic, fresh cilantro, lime juice, and another small pinch of salt. Cook 1 additional minute to blend the flavors.

8. 8

   8. Serve the chicken covered with the jalapeño cheddar cream alongside the cilantro cauliflower. Adjust salt if needed and serve immediately.