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Chicken with Peppers and Cauliflower

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  • 4 4- to 6-oz. boneless skinless chicken breast halves
  • 1 tablespoon almond flour
  • 1 0.97-oz. envelope dry Italian salad dressing mix, divided
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil divided
  • 1 medium red bell pepper seeded, deribbed and thinly sliced
  • 1 medium yellow bell pepper seeded, deribbed and thinly sliced
  • 1 cup chopped onion
  • 2 cups fresh cauliflower florets
  • 3/4 cup water
  • 1/2 cup shredded Parmesan cheese


  • On a plate, combine almond flour, half of salad dressing mix and pepper; coat chicken on both sides.
  • In a large skillet with a tight-fitting lid over medium heat, heat 1 tablespoon of the oil; add chicken and cook for 4 to 5 minutes per side or until cooked through.
  • Remove from skillet and keep warm.
  • Add remaining oil to pan drippings.
  • Add peppers and onion and saute for 3 minutes or until lightly browned. Stir in remaining salad dressing mix, cauliflower and water.
  • Bring to a boil then reduce heat, cover and simmer for 2 to 3 minutes or until cauliflower is tender-crisp.
  • Add chicken and sprinkle with cheese.
  • Cover and cook just until cheese melts.
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