Keto Paprika Chicken with Cauliflower & Chorizo
This simple dish is a show stopper. Perfect for entertaining a group, serve it up on a large serving platter and let everyone go to town! Easily doubled or tripled and perfect for a flavoursome weeknight meal.
Ingredients
- 4 chicken thighs
- 1/2 head cauliflower chopped into small florets
- 1 spicy chorizo 1/2 cm slices
- 1/2 cup walnuts
Sauce
- 1/4 cup olive oil
- 1 tablespoon sweet smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 tablespoon garlic powder
- 1/2 lemon juiced
To Serve
- 1 lemon cut into wedges
- 200 grams rocket
- 1/2 cup greek yoghurt
Instructions
- Preheat the oven to 200C / 392F and grease a medium sized baking dish.
- Whisk together the sauce ingredients in a medium bowl and add the chicken thighs to marinate while you prepare the remaining ingredients.
- Cut the cauliflower into small florets and slice the chorizo in half lengthways, and then in 1/2 cm pieces.
- Scatter the cauliflower and chorizo in the bottom of the baking dish, then add the chicken and sauce to the dish and toss all to coat everything with the paprika marinade. Sprinkle the walnuts over the top.
- Bake for 30 - 35 minutes until the chicken is cooked through.
- Serve on top of a bed of rocket with fresh lemon wedges and dollops of greek yoghurt.
Nutrition
Calories: 626kcalCarbohydrates: 15gProtein: 30gFat: 51gSaturated Fat: 11gCholesterol: 139mgSodium: 915mgPotassium: 935mgFiber: 5gSugar: 5gVitamin A: 2175IUVitamin C: 63.6mgCalcium: 172mgIron: 3.3mg
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