On the table in: 55 minutes
Serves: 4
Origin: Italian
Ingredients:
Nutritional Information
Per serving: 484 calories; 6g net carbs; 34g protein; 34g fat; 9g fibre
Instructions:
- Preheat oven to 200C/180C fan forced. Lightly grease a 2L (8-cup) capacity ovenproof baking dish.
- Heat the oil and butter in a large frying pan over medium until the butter is foaming. Add the cauliflower and bacon. Cook, stirring occasionally, for 8-10 minutes or until light golden.
- Add the spinach to the pan. Cook, stirring, for 2 minutes or until wilted. Remove from heat and add the cream, thyme and half the shallot. Stir to combine. Transfer to the prepared dish.
- Wipe the pan clean and spray with oil. Add the chicken to the pan and cook for 2 minutes each side or until golden. Place on top of the cauliflower mixture.
- Sprinkle cheese around the chicken. Bake for 20-25 minutes or until golden. Stand for 5 minutes before serving topped with the remaining shallot.
We would like to acknowledge that this recipe was sourced from Taste.com.au on 22 April 2019.
Author: Alison Adams Image credit: Guy Bailey Publication: Taste Magazine
https://www.taste.com.au/recipes/creamy-chicken-bacon-cauliflower-bake-recipe/k5cbt2ej