Description
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
Ingredients
Scale
- 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)
Instructions
- 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.