How To Make Keto Paprika Creamed Chicken

Here is a recipe for making Keto Paprika Creamed Chicken:

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The Ingredients

2 tablespoon avocado oil

24-ounce boneless, skinless chicken thighs

1/2 teaspoon herbes de Provence

2 teaspoon fresh garlic, chopped

1 tablespoon paprika

1 cup chicken stock

1/2 cup heavy cream

3 tablespoon olive oil

16-ounce cauliflower florets

1 1/2 teaspoon paprika

Salt and pepper to taste

The Preparation

1. Measure out and prepare all of the ingredients. Preheat the oven to 425F.

2. Season the chicken with herbs de Provence, salt, and pepper.

3. In a frying pan over medium heat, add the avocado oil.

4. Add the seasoned chicken thighs to the pan. Cook for about 5 minutes per side or until internal temp reaches 165F. Add in the paprika and sliced garlic. Make sure the chicken is coated with these seasonings.

5. On a baking sheet lined with parchment paper, add the cauliflower florets. Season with olive oil, paprika, salt, and pepper. Bake in the oven for 15-20 minutes.

6. Add the chicken stock into the frying pan along with the heavy cream and salt and pepper. Let simmer for 3-5 minutes.

7. Serve the paprika chicken with the roasted cauliflower. Enjoy!

The Serving

This makes a total of 4 servings of Keto Paprika Creamed Chicken. Each serving comes out to be 552 calories, 44.5g fat, 6g net carbs, and 33.7g protein.

IF YOU WANT TO GET A CUSTOM KETO DIET MADE UP FOR YOU,
CLICK HERE FOR MORE RECIPES - https://tinyurl.com/custom-keto-diett