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Cauliflower Rice Chicken Bake

by Kahnita Wilkerson • featured in Lighter Dinner Bakes 4 Ways

Ingredients

for 8 servings

  • 4 cups
    cauliflower rice (400 g)
  • 2 cups
    broccoli floret (300 g)
  • 2 cups
    chicken, cooked, cubed (300 g)
  • ½ cup
    shredded mozzarella cheese (50 g)
  • 1 cup
    shredded cheddar cheese, divided
  • 1 teaspoon
    garlic powder
  • 1 teaspoon
    onion powder
  • salt, to taste
  • fresh parsley, optional, to serve

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Preparation

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl add the cauliflower rice, broccoli, chicken, mozzarella, cheddar, garlic powder, onion powder, and salt. Stir well to combine.
  3. Add mixture to a baking pan then cover with aluminum foil.
  4. Bake for 40 minutes.
  5. Uncover then top with remaining cheddar.
  6. Bake for 10 minutes.
  7. Remove and allow to cool for 5-10 minutes.
  8. Garnish with parsley, if desired and serve.
  9. Enjoy!
 

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