Preparation Time: 5 minutes
Cooking Time: 20 minutes
Servings: 6

1 large cauliflower, cut into small florets
2 cups coconut milk
1/4 cup coconut flour
6 chicken breasts, skinless
50g butter
100g cheddar cheese, grated
3 tsp. rosemary seasoning

3 tsp. basil seasoning
5 tsp. paprika
1 tbsp. coconut oil


  1. Preheat your oven to 400F.
  2. Rub the chicken breasts with paprika, basil and rosemary. Drizzle the coconut oil over the chicken. Place in a baking tray
  3. Boil the cauliflower florets until soft and drain the excess water. Place in a baking tray.
  4. In a saucepan, add the milk and flour. Add small portions of the butter while continuing to whisk vigorously. Keep whisking for a couple minutes after adding all the butter as the sauce bubbles.
  5. Once it thickens, remove from heat and pour over the cauliflower in the baking tray.
  6. Place both the chicken and the cauliflower in the oven.
  7. Bake until well done. The chicken should be cooked fully through and should be white throughout without any pink left in it. The cheese sauce will bubble when fully cooked.
  8. Serve together and enjoy!

Calorie count- 3550
Protein- 222g
Carbs- 90g
Fat- 267g