One Skillet Chicken Cauliflower

Hello everyone, I have another recipe that I would like to share with all of you. As some of you may already know, I love one skillet recipes. So lately I have come up with different variations of one skillet recipes. Today I am sharing you this One Skillet Chicken Cauliflower. If you are like us who watch what we eat or have changed the food intake then you will love this recipe.

The ingredients are pretty simple, and most of these items are probably in your pantry already. If you noticed I have some lemongrass included. This is just an optional ingredient, you can substitute this with a different herb such as rosemary or basil. However, I just love the taste and smell of lemongrass. It added such a delicious flavor to this one skillet chicken cauliflower.

What I do with my marinated chicken is I always sear them before I bake it. Especially if I have it over something such as this one-skillet chicken cauliflower recipe. Searing the meat helps keeps that flavors, I have noticed since I started searing my chicken or beef the meat itself is more flavorful. I brown each side of the chicken for about 2 -3 minutes.

This one skillet chicken cauliflower is so delicious and the flavor is just amazing. My husband and kids always enjoy it each time I make a one skillet recipe like this. The leftovers you can simply store it in a tight container and put it in the refrigerator.

I baked this one skillet chicken cauliflower for about 30 minutes, and it was so moist. The cauliflower is pretty a substitute for rice. If you don’t want to eat any rice, using the cauliflower is a way to go.

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One Skillet Chicken Cauliflower
Print Recipe
This is a healthy dish that you can make ahead of time.
  • CourseMain Course, Main Dish
Servings Prep Time
6 people 15 minutes
Cook Time
40 - 45 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
40 - 45 minutes
One Skillet Chicken Cauliflower
Print Recipe
This is a healthy dish that you can make ahead of time.
  • CourseMain Course, Main Dish
Servings Prep Time
6 people 15 minutes
Cook Time
40 - 45 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
40 - 45 minutes
Ingredients
Main Ingredients
  • 3 tbsp olive oil
  • 1 Stalk lemongrass cut into 1½ inch
  • 2 Large sweet potatoes peeled, & cut into cubes
  • cups Kale
  • 1 Head Cauliflower grated,into rice texture
  • 4 Chicken thights
  • 2 Boneless Chicken Bread cut into halves
  • ½ cup Almond Milk
  • ½ cup white onions
  • ½ cup Tomates
  • 1 tbsp minced garlic
  • 2 tbsp worcestershire sauce
  • 2 tbsp gluten-free flour
For Marinating The Chicken
  • 4 tbsp dale sauce
  • 1 tbsp garlic salt
  • ½ tsp ground black pepper
  • 1 tsp Italian seasoning
  • 2 tbsp worcestershire sauce
Servings: people
Instructions
  1. In a big bowl add your chicken and all the marinating ingredients. Let the chicken marinate for about 15 minutes or longer
  2. Pre-heat the oven to 400 degrees.
  3. In your big iron skillet (or any big skillet) add the oil, let it get hot temperature to get the sizzling sound.
  4. Slowly add some of your chicken pieces in the skillet, and let it sear for about 2 - 3 minutes on each side until you get that golden brown or light brown color. Repeat this procedure until all the chicken are done searing. Once it's done put them aside.
  5. In the same skillet add the onions and lemongrass, let this saute for about 3- 4 minutes. After 4 minutes, add the tomatoes, garlic, Worcestershire sauce, and four. Mix well until all the ingredients are well combined.
  6. Add the almond milk, and 1 cup of water. Bring to boil, and let it boil for 2 minutes. After boiling add the remaining sauce that you use to marinate the chicken.
  7. Add the rest of the ingredients, mix well until all the ingredients are well combined. If you need to add salt and pepper now is the time to it. Bring this to boil, and let it boil for about 3 - 4 minutes, then add the chicken backs to the skillet.
  8. Put the skillet in the oven and let it bake for 30 minutes or until the chicken is completely cooked.
  9. Serve and enjoy.
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