This meal was super easy and quick to throw together! While the chicken was baking, I fried three pieces of bacon in two different frying pans. Once the bacon was finished cooking I removed the bacon and set aside. I left the remaining bacon fat in both pans and made the creamy bacon mushroom thyme sauce in one and threw a head of cauliflower, riced, in the other pan. Note, since I used the leftover bacon fat I didn't use olive oil to make the sauce. The only other ingredient I added to the cauliflower rice was some salt since I knew the sauce would be flavorful enough. With that being said though, I should have made sure I used a cup of coconut milk or maybe a little more. I could have used just a tiny bit more sauce to cover the cauli rice. Either way though, I really enjoyed this meal! I'm always a fan of a creamy mushroom sauce, but the bacon and thyme in this particular sauce really made it stand out from others that I've had and was so delicious. Let me know if you like this one!
Creamy Bacon Mushroom Thyme Chicken
Original recipe found here
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