This chicken and goat cheese skillet is a great family dinner recipe, double it and you have dinner for a family of four!
The sauce really makes this recipe, the heavy cream, chopped plum tomatoes, and melted crumbled goat cheese engulf the chicken pieces for a flavorful bite every single time!
Yields 2 servings of Keto Chicken & Goat Cheese Skillet
The Preparation
Chicken:
- 10 ounce boneless, skinless chicken thighs
- Salt and pepper to taste
- 2 tablespoon olive oil
- 8 ounce asparagus spears, cut into 1″ piece
- 2 teaspoon fresh garlic, minced
- 4 ounce plum tomato, chopped
- 3 tablespoon heavy cream
- 3 tablespoon goat cheese, crumbled
Cauliflower:
- 240 gram cauliflower, riced
- 2 tablespoon butter
- 1 teaspoon fresh garlic
- Salt and pepper to taste
The Execution
1. Measure out and prepare all the ingredients. Dice up the chicken.
2. In a skillet add the diced chicken pieces to a pan with olive oil and salt and pepper. Heat over medium to high heat and cook until done. Remove chicken from pan.
3. Add asparagus spears to the pan. Cook for 1-2 minutes.
4. Add in the minced garlic, stir together, and cook for another minute.
5. Add in plum tomatoes, heavy cream, and crumbled goat cheese. Cook this covered just until the goat cheese starts to melt.
6. Add the chicken back to the pan. Stir until mixed thoroughly. Remove from pan and set aside.
7. Add butter, riced cauliflower, and fresh garlic to the pan. Stir until combined well and let cook for 4-6 minutes.
8. Serve the chicken with the cauliflower rice. Season with salt and pepper.
This makes a total of 2 servings of Keto Chicken & Goat Cheese Skillet. Each serving comes out to be 650 calories, 54.2g fat, 8.9g net carbs, and 32.7g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 10.00 ounce boneless, skinless chicken thighs | 405 | 25.3 | 0 | 0 | 0 | 48.1 |
| 0.00 none salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 2.00 tablespoon olive oil | 239 | 27 | 0 | 0 | 0 | 0 |
| 8.00 ounce asparagus spears | 45 | 0.3 | 8.8 | 4.8 | 4 | 5 |
| 2.00 teaspoon fresh garlic | 8 | 0 | 1.9 | 0.1 | 1.8 | 0.4 |
| 4.00 ounce plum tomato | 118 | 10 | 7.3 | 1.8 | 5.4 | 0.9 |
| 3.00 tablespoon heavy cream | 152 | 16.1 | 1.2 | 0 | 1.2 | 1.3 |
| 3.00 tablespoon goat cheese | 69 | 5.5 | 0 | 0 | 0 | 5 |
| 240.00 gram cauliflower | 55 | 1.2 | 9.8 | 5.5 | 4.3 | 4.3 |
| 2.00 tablespoon butter | 203 | 23 | 0 | 0 | 0 | 0.2 |
| 1.00 teaspoon fresh garlic | 4 | 0 | 0.9 | 0.1 | 0.9 | 0.2 |
| 0.00 none salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 1300 | 108 | 29.9 | 12.3 | 17.7 | 65.3 |
| Per Serving (/2) | 650 | 54.2 | 15 | 6.2 | 8.9 | 32.7 |
Keto Chicken & Goat Cheese Skillet
Ingredients
Chicken:
- 10 ounce boneless, skinless chicken thighs
- Salt and pepper to taste
- 2 tablespoon olive oil
- 8 ounce asparagus cut into 1" pieces
- 2 teaspoon fresh garlic minced
- 4 ounce plum tomato chopped
- 3 tablespoon heavy cream
- 3 tablespoon goat cheese crumbled
Cauliflower:
- 240 gram cauliflower riced
- 2 tablespoon butter
- 1 teaspoon fresh garlic
- Salt and pepper to taste
Instructions
- Measure out and prepare all the ingredients. Dice up the chicken.
- In a skillet add the diced chicken pieces to a pan with olive oil and salt and pepper. Heat over medium to high heat and cook until done. Remove chicken from pan.
- Add asparagus spears to the pan. Cook for 1-2 minutes.
- Add in the minced garlic, stir together, and cook for another minute.
- Add in plum tomatoes, heavy cream, and crumbled goat cheese. Cook this covered just until the goat cheese starts to melt.
- Add the chicken back to the pan. Stir until mixed thoroughly. Remove from pan and set aside.
- Add butter, riced cauliflower, and fresh garlic to the pan. Stir until combined well and let cook for 4-6 minutes.
- Serve the chicken with the cauliflower rice. Season with salt and pepper.
