from 1 vote
Skinny Chicken Scarpariello
A lighter take on Chicken Scarpariello that's not just delicious, it also happens to be gluten-free, low-carb, whole30 compliant and paleo-friendly.
large chicken breast halves
(bone in, skin removed)
kosher salt and pepper to taste
link cooked sweet Italian chicken sausage
(sliced thinly on a bias (I used Aidells))
medium head of cauliflower
(cut into florets (about 4 cups))
jarred hot cherry peppers
(sliced plus 1 tbsp liquid (optional for extra heat))
dry white wine
(omit for whole30, paleo and replace with chicken stock)
reduced-sodium chicken stock
(needles removed and roughly chopped, plus additional for garnish)
Pre-heat oven to 375°F.
Cut chicken in half to make 4 pieces, leaving the bone on.
Heat oil in a large, oven safe sauté pan with straight sides over medium-high heat.
Season the chicken with salt and pepper and brown 2-3 minutes per side.
Remove chicken and set aside.
Lower heat to medium and add onion, chicken sausage, cauliflower florets, garlic and cherry peppers.
Sauté, stirring frequently, for 2-3 minutes until vegetables and sausage start to brown.
Add the white wine, cherry peppers and additional optional liquid.
Raise heat and allow to boil for about 2 minutes before adding chicken stock.
Add chicken breasts back into pan, bone side down, sprinkle rosemary on top, bring to a boil and then place the pan in the oven, uncovered.
Cook for 20-25 minutes or until chicken reaches 165°F.
Remove from oven carefully, with towel or kitchen gloves, serve and enjoy!
piece chicken, 1 cup vegetables
WW Points Plus:
Printed from Skinnytaste: https://www.skinnytaste.com/skinny-chicken-scarpariello/