AuthorTeamKeto
RatingDifficultyIntermediate

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Yields2 Servings
Prep Time35 minsCook Time30 minsTotal Time1 hr 5 mins
Ingredients
 4 slices of bacon, raw
 2 tbsp BBQ seasoning
 12 oz package frozen cauliflower florets
 ½ cup mayonnaise
 ¼ tsp salt
 ¼ tsp pepper
 2 stalks of celery, ends removed, about 6–7" each, diced
 ½ tsp Dijon mustard
 ½ tsp onion powder
Directions
1

Preheat oven to 375ºF.

2

Starting with the thickest ends, cut chicken breasts into 1" x 1" cubes, looking for about 6 large cubes per breast. Season with BBQ seasoning (save thinner parts for another recipe).

3

Cut bacon slices into thirds. Wrap each chicken cube with a cut slice of bacon.

4

Skewer the bacon wrapped chicken pieces, piercing through the side where the two bacon ends meet.

5

Once your two skewers are assembled, spread 1 tbs BBQ sauce over each. Plate each skewer on a baking dish where the skewers can rest above the bottom of the dish.

6

Bake for 30 minutes, turning skewers every 10 minutes. When the chicken goes in the oven, begin to prepare the faux-tato salad.

7

Prepare cauliflower according to package instructions and allow to cool.

8

Meanwhile, prepare the dressing. In a small mixing bowl, combine mayonnaise, apple cider vinegar, salt, pepper, onion powder, and mustard and mix.

9

Add cooled cauliflower, draining as much water as possible, to a bowl along with the celery. Add dressing, toss to coat.

10

When removing chicken from oven, allow to rest 5 minutes. Next, brush 1 tbs of additional BBQ sauce over each.

11

Plate one skewer for each serving with one quarter of the faux-tato salad.

12

Chef's Tip: It is best to make the faux-tato salad in advance to chill and allow the flavors to combine.

Category,
Nutrition Facts

Serving Size 1

Servings 2

6g
Net Carbs

Amount Per Serving
Calories 535
% Daily Value *
Total Fat 40g62%
Total Carbohydrate 6g2%
Protein 33g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Ingredients
 4 slices of bacon, raw
 2 tbsp BBQ seasoning
 12 oz package frozen cauliflower florets
 ½ cup mayonnaise
 ¼ tsp salt
 ¼ tsp pepper
 2 stalks of celery, ends removed, about 6–7" each, diced
 ½ tsp Dijon mustard
 ½ tsp onion powder

Directions

Directions
1

Preheat oven to 375ºF.

2

Starting with the thickest ends, cut chicken breasts into 1" x 1" cubes, looking for about 6 large cubes per breast. Season with BBQ seasoning (save thinner parts for another recipe).

3

Cut bacon slices into thirds. Wrap each chicken cube with a cut slice of bacon.

4

Skewer the bacon wrapped chicken pieces, piercing through the side where the two bacon ends meet.

5

Once your two skewers are assembled, spread 1 tbs BBQ sauce over each. Plate each skewer on a baking dish where the skewers can rest above the bottom of the dish.

6

Bake for 30 minutes, turning skewers every 10 minutes. When the chicken goes in the oven, begin to prepare the faux-tato salad.

7

Prepare cauliflower according to package instructions and allow to cool.

8

Meanwhile, prepare the dressing. In a small mixing bowl, combine mayonnaise, apple cider vinegar, salt, pepper, onion powder, and mustard and mix.

9

Add cooled cauliflower, draining as much water as possible, to a bowl along with the celery. Add dressing, toss to coat.

10

When removing chicken from oven, allow to rest 5 minutes. Next, brush 1 tbs of additional BBQ sauce over each.

11

Plate one skewer for each serving with one quarter of the faux-tato salad.

12

Chef's Tip: It is best to make the faux-tato salad in advance to chill and allow the flavors to combine.

Keto BBQ Bacon Chicken Skewers with Cauli-faux-tato Salad

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