This one pan Tuscan Chicken over Cauliflower Risotto with Vegetables recipe is the perfect comfort meal to warm you up. Keto, low carb, gluten free
I really can’t believe the weather in California this year.
For so long of being in a drought with very little rain, it’s been crazy to see so much rain falling from the sky! The mountains are covered in snow and we seem to have at least one or two rainy days a week.
There was even snow right near where we live and I’ve woken up multiple times with ice on my windshield. It’s been crazy to say the least! Despite spending time in New York in college, I’ll never truly be used to the cold that just seems to seep into your bones (and it’s not even that bad here!).
I’m warm blooded and used to living in the sunshine.
In any case, all this cold weather has made me crave all the warm fires, all the cozy clothes and all the warm meals. Usually in summer, we tend to eat a little lighter because heavy meals just don’t sit as well but in the winter, I really find I’m craving things a little bit heavier.
They’re very satisfying.
So this is one of those meals that will definitely satisfy your it’s-so-cold-and-I’m-pretty-much-over-it soul. I promise. It’s also full to the brim with good for you vegetables so you can feel good about it as well.
I used cauliflower for the “risotto” because I traditionally eat lower carb but feel free to change that out for something else if you’re so inclined. It will still be delicious.
I hope that wherever you are, you are warm and well cared for with a warm meal on the table!
Tuscan Chicken over Cauliflower Risotto with Vegetables
- 2 Boneless Skinless Chicken Breasts if they’re really thick, pound them out some. you can use whatever size chicken breast you like, just adjust cooking times accordingly.
- 2 cups riced cauliflower
- 1/2 cup heavy cream
- 1/2 yellow onion chopped
- 1 medium zucchini
- 1 cup chopped tomatoes
- 1 cup chopped green beans
- 1 cup chopped artichoke hearts
- 1 tbsp minced garlic
- 1/2 tbsp Italian seasoning or a mix of seasonings like oregano, sage, basil, rosemary, thyme, red pepper flakes
- 1 tbsp red wine vinegar
- salt and pepper
- olive oil
- Parmesan cheese for topping
- Parsley for topping
Season chicken with Italian seasoning and salt and pepper, to taste. In a pan over medium heat, add olive oil then add in chicken breasts. Cook for 5-6 minutes to get a good sear, then flip and then continue to cook until it’s no longer pink. The time will largely depend on how big your chicken breasts are so if needed, use an instant thermometer to check.
Once chicken is cooked, remove from pan and set aside, keeping all of the little bits in the pan.
Add the red wine vinegar to the pan to deglaze then add in onion and let sweat for 2-3 minutes. Then add in garlic, zucchini, artichoke hearts and green beans and let cook for another 2-3 minutes until starting to caramelize. Add in tomatoes.
Once the veggies have some good color, add in the riced cauliflower. Let cook for 2-3 minutes and then add in heavy cream. Let simmer on the stove for about 10 minutes on medium-low heat. Season with salt and pepper to taste.
Once the cauliflower risotto has thickened a bit, add chicken back to pan. Top with parsley and Parmesan cheese. Serve immediately.
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