Preparation Time: 5 minutes
Cooking Time: 20 minutes
• 1 large cauliflower, cut into small florets
• 2 cups coconut milk
• 1/4 cup coconut flour
• 6 chicken breasts, skinless
• 50g butter
• 100g cheddar cheese, grated
• 3 teaspoon rosemary seasoning
• 3 teaspoon basil seasoning
• 5 teaspoon paprika
1 tablespoon coconut oil
1 Preheat your oven to 400F.
2 Rub the chicken breasts with paprika, basil and rosemary. Drizzle the coconut oil over the chicken. Place in a baking tray
3 Boil the cauliflower florets until soft and drain the excess water. Place in a baking tray.
4 In a saucepan, add the milk and flour. Add small portions of the butter while continuing to whisk vigorously. Keep whisking for a couple minutes after adding all the butter as the sauce bubbles.
5 Once it thickens, remove from heat and pour over the cauliflower in the baking tray.
6 Place both the chicken and the cauliflower in the oven.
7 Bake until well done. The chicken should be cooked fully through and should be white throughout without any pink left in it. The cheese sauce will bubble when fully cooked.
8 Serve together and enjoy!
Nutrition: Calorie count- 3550 Protein- 222g Carbs- 90g Fat- 267g