Description
One Pan Chicken Scarpariello made with cauliflower instead of potatoes—high-protein, gluten-free, low-carb, and just as delicious!
Yield: 4servings | Serving Size: 1piece chicken, 1 cup vegetables
Ingredients
1 1/2tbspolive oil
2large chicken breasts, bone in, skin removed
kosher salt, and black pepper to taste
1link cooked sweet Italian chicken sausage, sliced thinly on a bias (I used Aidells)
1/2medium headcauliflower, cut into florets (about 4 cups)
1medium onion, sliced thinly
4clovesgarlic, sliced thinly
4jarred hot cherry peppers, sliced plus 1 tbsp liquid (optional for extra heat)
1/3cupdry white wine, omit for whole30, paleo and replace with chicken stock
1cupreduced-sodium chicken stock
1sprig rosemary, needles removed and roughly chopped, plus additional for garnish
Instructions
- Preheat oven to 375°F.
Cut chicken in half to make 4 pieces, leaving the bone on.
- Heat oil in a large, oven safe sauté pan or cast iron skillet with straight sides over medium-high heat.
- Season the chicken with salt and pepper and brown 2-3 minutes per side.
Remove chicken and set aside.
- Lower heat to medium and add onion, chicken sausage, cauliflower florets, garlic and cherry peppers.
- Sauté, stirring frequently, for 2-3 minutes until vegetables and sausage start to brown.
- Add the white wine, cherry peppers and additional optional liquid.
- Raise heat and allow to boil for about 2 minutes before adding chicken stock.
- Add chicken breasts back into pan, bone side down, sprinkle rosemary on top, bring to a boil and then place the pan in the oven, uncovered.
- Cook for 20-25 minutes or until chicken reaches 165°F.
Remove from oven carefully, with towel or kitchen gloves, serve and enjoy!
Last Step:
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Nutrition
Serving: 1piece chicken, 1 cup vegetables, Calories: 283kcal, Carbohydrates: 9g, Protein: 32g, Fat: 12g, Saturated Fat: 0.7g, Cholesterol: 83mg, Sodium: 465mg, Fiber: 3g, Sugar: 1g
