Keto Lemon Rosemary Chicken & Cauliflower Bake

Preheat oven to 400°F.

Toss cauliflower with olive oil, salt, and pepper. Roast 12–15 minutes until lightly golden.

For this step: 3 cups cauliflower florets, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper

Reduce oven heat to 375°F.

Add chicken to a large bowl and season with salt and pepper.

For this step: 1 tsp salt, 1/2 tsp black pepper

In a saucepan, heat heavy cream, cream cheese, broth, lemon zest, lemon juice, garlic powder, and rosemary until smooth. Add Parmesan if using.

For this step: 1 cup heavy cream, 4 oz cream cheese, 1/2 cup chicken broth, 1 tbsp lemon zest, 2 tbsp lemon juice, 1 tsp garlic powder, 1/2 cup grated Parmesan (optional but recommended)

Combine roasted cauliflower, chicken, and the lemon rosemary sauce.

For this step: 3 cups cauliflower florets

Transfer to a greased baking dish and top with mozzarella.

For this step: 1 cup shredded mozzarella

Bake 20–25 minutes until bubbly and chicken is fully cooked.

Optional: garnish with lemon slices and rosemary

For this step: Lemon slices + extra rosemary (optional)