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This recipe is a hybrid of one I used to make that had red potatoes. I now use cauliflower (and I think broccoli might work here also) in place of the red potatoes.
I really love this one because it's a meal in one dish! The Parmesan cheese makes a nice crust on the chicken and cauliflower.
--4-6 Boneless Chicken Breasts (about 3 lbs) - NOTE: This recipe originally called for a whole fryer chicken cut up, so the time to cook it was based on that. I use those frozen, individually-wrapped breasts from Costco that you can cook from frozen. By cooking them from frozen, the time is about the same. If you are using fresh, thawed chicken breasts, you'll need to cut back on cooking time to prevent your chicken from drying out.
--Fresh cauliflower florets, cut into chunks (I use about 4 cups). If you like your cauliflower soft or very well done, you may want to cook them a bit in boiling water first to get them started.
--LS, LC italian dressing (I use Ken's Light Italian - 1 gm. of sugar, 1 gm. of carbs) - This is to taste. I use about 3/4 cup
--Italian seasoning (to taste)
--3/4 cup grated Parmesan (I've used more or less - again, to taste)
How To Prepare:
Preheat oven to 400. Place chicken in a greased baking dish. Arrange cauliflower around the chicken. Drizzle with dressing. Sprinkle on Italian seasoning and Parmesan cheese.
Cover with foil and bake at 400 for 20 min.
Uncover - Bake 15-20 min. longer or until cauliflower is as tender as you like it and chicken juices run clear.