I seem to eat a lot of chicken on this diet. I always wondered how I can spice it up a bit and I have made a perfect recipe that gives me that something different. I’m sure you guys will enjoy this one!
This keto chicken recipe is wrapped with bacon and fried to perfection. It is then served with cauliflower puree, which tastes so good against the salty but crispy bacon! It is filling, very satisfying, and might become a weekly dinner for me!
Yields 4 servings of Keto Bacon Wrapped Chicken with Cauliflower Puree
The Preparation
Cauliflower Puree:
- 4 teaspoon fresh garlic, pressed
- 2 ounce butter
- 12 ounce cauliflower
- 1/3 cup heavy whipping cream
- Salt and pepper to taste
Bacon Wrapped Chicken:
- 24 ounce boneless + skinless chicken thighs
- 10 ounce bacon
- 2 tablespoon olive oil
- Salt and pepper to taste
- 12 ounce spinach
The Execution
1. Measure out and prepare all the ingredients.
2. Peel off the skin of the garlic cloves and press the fresh garlic with the handle of a knife.
3. Fry the pressed fresh garlic in butter for 1-2 minutes.
4. Rinse the cauliflower and cut into small florets. Cook the cauliflower for 2-3 minutes in a pan of lightly salted water.
5. Put the slightly tender cauliflower in a food processor with the fried garlic and butter. Then, add the heavy whipping cream.
6. Pulse the food processor until the mixture is smooth. Add water as needed to achieve your desired consistency for the cauliflower puree.
7. Wrap each chicken breast in 1-2 pieces of bacon and fry in olive oil over medium-high heat until bacon looks thoroughly cooked. Use a food thermometer to ensure chicken is cooked thoroughly (165 F). You may put in the oven if chicken has not reached 165 F by frying. Use this same pan to fry the spinach for 1-3 minutes.
8. Plate the cauliflower puree with the chicken breast and fried spinach. Enjoy!
This makes a total of 4 servings of Keto Bacon Wrapped Chicken with Cauliflower Puree. Each serving comes out to be 893 calories, 74.3g fat, 4.1g net carbs, and 52.7g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 4.00 teaspoon fresh garlic | 17 | 0.1 | 3.8 | 0.2 | 3.5 | 0.7 |
| 2.00 ounce butter | 407 | 46 | 0 | 0.0 | 0.0 | 0.5 |
| 12.00 ounce cauliflower | 78 | 2 | 14.0 | 7.8 | 6.1 | 6.1 |
| 0.33 cup heavy whipping cream | 267 | 28.3 | 2.2 | 0 | 2.2 | 2.2 |
| 0.00 none salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 24.00 ounce boneless, skinless chicken thighs | 973 | 60.8 | 0 | 0 | 0 | 115.4 |
| 10.00 ounce bacon | 1511 | 132.3 | 0 | 0 | 0 | 75.6 |
| 2.00 tablespoon olive oil | 239 | 27 | 0 | 0 | 0 | 0 |
| 0.00 none salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 12.00 ounce spinach | 78 | 0.9 | 12.8 | 8.2 | 4.6 | 10.1 |
| Totals | 3570 | 297 | 32.6 | 16.2 | 16.4 | 210.7 |
| Per Serving (/4) | 893 | 74.3 | 8.2 | 4.1 | 4.1 | 52.7 |
Keto Bacon Wrapped Chicken with Cauliflower Puree
Ingredients
Cauliflower Puree:
- 4 teaspoon fresh garlic pressed
- 2 ounce butter
- 12 ounce cauliflower
- ⅓ cup heavy whipping cream
- Salt and pepper to taste
Bacon Wrapped Chicken:
- 24 ounce boneless + skinless chicken thighs
- 10 ounce bacon
- 2 tablespoon olive oil
- Salt and pepper to taste
- 12 ounce spinach
Instructions
- Measure out and prepare all the ingredients.
- Peel off the skin of the garlic cloves and press the fresh garlic with the handle of a knife.
- Fry the pressed fresh garlic in butter for 1-2 minutes.
- Rinse the cauliflower and cut into small florets. Cook the cauliflower for 2-3 minutes in a pan of lightly salted water.
- Put the slightly tender cauliflower in a food processor with the fried garlic and butter. Then, add the heavy whipping cream.
- Pulse the food processor until the mixture is smooth. Add water as needed to achieve your desired consistency for the cauliflower puree.
- Wrap each chicken breast in 1-2 pieces of bacon and fry in olive oil over medium-high heat until bacon looks thoroughly cooked. Use a food thermometer to ensure chicken is cooked thoroughly (165 F). You may put in the oven if chicken has not reached 165 F by frying. Use this same pan to fry the spinach for 1-3 minutes.
- Plate the cauliflower puree with the chicken breast and fried spinach. Enjoy!
