Cajun Chicken and Cauliflower with Chimichurri
Serves 435 mins prep55 mins cook
Perfectly crisp chicken thighs and cauliflower topped with a fresh and herbaceous Chimichurri sauce. This dinner is low carb, Keto, and full of fresh ingredients that have tons of vitamins, minerals, and antioxidants!
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Instructions
Instructions Baking the Cajun Chicken and Cauliflower Preheat your oven to 450° F and center the rack in the middle of your oven. Spray a large sheet pan or baking dish with non-stick cooking spray. Place cauliflower and chicken thighs on your sheet pan. Pour olive oil over everything and coat evenly. In a small bowl mix together your salt, pepper, Cajun seasoning, and 21 Season Salute. Sprinkle over your olive oil coated chicken and cauliflower. Toss together until evenly coated. Add 1 teaspoon of butter to the top of each chicken thigh. Place in oven for 30 minutes total. Halfway through flip your cauliflower to promote even browning. Once removed from the oven allow your chicken to rest for 5 minutes. Blending the Chimichurri To a food processor add your parsley, oregano, garlic, salt, and Chili powder. Chop until blended but not completely pulverized. Add the olive oil and red wine vinegar. Stir until incorporated. Serve Chimichurri over both the Cajun chicken and cauliflower.View original recipe