Keto Lemon Rosemary Chicken & Cauliflower Bake
A bright, creamy lemon-herb chicken bake with roasted cauliflower — comforting, flavorful, and fully keto.
Ingredients
For the Bake
- 3 cups cauliflower florets
- 1.5 lb chicken breast (cut into cubes)
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
For the Lemon Rosemary Sauce
- 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 tsp fresh rosemary (finely chopped (or 1/2 tsp dried))
- 1/2 cup grated Parmesan (optional but recommended)
For Topping
- 1 cup shredded mozzarella
- Lemon slices + extra rosemary (optional)
Instructions
- Preheat oven to 400°F.
- Toss cauliflower with olive oil, salt, and pepper. Roast 12–15 minutes until lightly golden.
- Reduce oven heat to 375°F.
- Add chicken to a large bowl and season with salt and pepper.
- In a saucepan, heat heavy cream, cream cheese, broth, lemon zest, lemon juice, garlic powder, and rosemary until smooth. Add Parmesan if using.
- Combine roasted cauliflower, chicken, and the lemon rosemary sauce.
- Transfer to a greased baking dish and top with mozzarella.
- Bake 20–25 minutes until bubbly and chicken is fully cooked.
- Optional: garnish with lemon slices and rosemary