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prep time
15 min
cook time
20 min
ready time
35 min
Low Carb Chicken Caprese w Cheddar Mashed Cauliflower
Start your meal with a delicious blend of fresh grape tomatoes, whole milk mozzarella, and juicy chicken bites. The blend is dressed in a homemade pesto sauce that you can make in your food processor in less than a minute. You can enjoy it hot or cold, both taste great! Served on the side of the caprese chicken is a Keto mashed potato made with cauliflower. Don’t worry, you’d never know the difference, and neither will anyone else sitting at the dinner table! Some butter, spices, and shredded cheddar cheese make the cauliflower taste just like mom’s cheesy mashed potatoes. At your discretion, you can add other yummy mashed potato ingredients like green onion, sour cream, or bacon.
How Should I Store This Meal?
For storage, keep your finished caprese chicken and mashed cauliflower separate from each other. You’ll need to reheat the mashed cauliflower for longer to heat it through. However, you can also eat the caprese chicken mixture as cold leftovers! Both components of the meal can be stored in your refrigerator for up to 5 days.
Add More To Your Potatoes
If you’re a fan of potatoes and missing them on the Keto diet, bulk up your mashed cauliflower with lots of yummy flavors! If you like loaded potatoes, you can top your mashed cauliflower with cheddar sauce, sour cream, bacon bits, and chopped chives. You can substitute the cheddar cheese with other Keto-friendly cheese like blue cheese, gouda, or smoked white cheddar. You can even stir some of the pesto sauce you make in this recipe into your side dish!
Jessica L.
Net Carbs
9.2 g
Fiber
4.4 g
Total Carbs
13.7 g
Protein
54.4 g
Fats
61.1 g
805 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chicken Breast Boneless Skinless Raw
12 oz
Olive Or Extra Virgin Olive Oil
1 tsp
Salt
0.5 tsp
Black pepper
0.25 tsp
Garlic powder
0.25 tsp
Italian seasoning
0.5 tsp
Basil
0.75 oz
Parmesan cheese, fresh (hard)
0.13 cup, grated
Walnuts
1 oz
Garlic
0.75 tsp, chopped
Salt
0.5 tsp
Lemon juice
0.5 tsp
Extra virgin olive oil
0.25 cup
Fresh Mozzarella Ciliegine
4 oz
Grape Tomatoes
4 oz
Cauliflower, raw
8 oz
Salt
0.5 tsp
Black pepper
0.25 tsp
Onion powder
0.13 tsp
Butter, unsalted
0.5 tbsp
Cheddar cheese, natural
0.13 cup, shredded
Recipe Steps
steps 5
35 min
Step 1
Prepare chicken breast by cutting it into bite-sized cubes and toss them in a mixing bowl. Toss the chicken pieces with olive oil, salt, pepper, garlic powder, and italian seasoning. Once the chicken is coated in oil and spices, heat a wide pan over high heat on your stove. Cook the chicken in the hot pan until the chicken is golden brown to charred on all sides. You can adjust the heat as necessary to make sure your chicken is cooked through.Step 2
Leave the chicken aside to cool. In your food processor, pulse together whole basil leaves, parmesan cheese, chopped walnuts, raw garlic, salt, lemon juice, and extra virgin olive oil. You can adjust the seasonings in your pesto sauce to your taste and add more olive oil as needed. Pulse until you have a beautiful green pesto sauce.Step 3
Add the chicken bites and pesto sauce to a new, large mixing bowl. Add whole ciligiene mozzarella balls and grape tomatoes to the mixing bowl as well. However, if you find the mozzarella and tomatoes too large to your liking, you can cut these ingredients in half. Stir all the ingredients together in your mixing bowl until you have an even, green, saucy pesto mix. Set the bowl of caprese chicken aside and wipe your food processor clean for the next step.Step 4
Bring a pot of water to a boil on the stove. Once the water is boiling, add raw cauliflower cut into 2 or 3 large pieces. Boil the cauliflower until it’s soft enough to pierce easily with a fork in the thickest parts. Then, transfer your soft cauliflower to your food processor. Let the excess steam coming from the cauliflower evaporate for 1-2 minutes before you add more ingredients close your lid on the food processor.Step 5
Add salt, pepper, onion powder, and butter to the food processor. Pulse until your cauliflower blends with the seasonings and butter into a smooth, creamy mashed potato mixture. Then, pulse the shredded cheese into the cauliflower. Blend the mashed cauliflower just enough to melt the cheese but still see flecks of orange. Serve about 10 oz of your caprese chicken mixture with about 4 oz of cheddar mashed cauliflower.
