Even picky eaters will love this casserole! From the seasoning to the salsa, it’s a fiesta in your mouth. Not to mention a great way to get in all your veggies. Add a scoop of guacamole or sour cream for a little more fat.
MAKES: 5 servings
1 SERVING: 428 Calories, 30 g Fat, 7 g Carbs, 30 g Protein
1 lb (454 g) chicken breast
1 cup (240 ml) sour cream
3 tbsp (45 g) taco seasoning
18 oz (510 g) cauliflower rice, steamed, strained and squeezed of excess water
1 cup (113 g) Cheddar cheese, divided
1 cup (200 g) Roma tomatoes, diced
¼ cup (40 g) red onion, diced
1 jalapeño pepper, diced
2 cloves garlic, minced
2 tbsp (7 g) cilantro
3 tbsp (45 ml) lime juice
¼ cup (60 ml) olive oil
½ tsp salt
¼ tsp black pepper
Sliced avocado
Chopped cilantro
Lime wedges
To cook the chicken, bring a large pot of water to a boil, add the chicken and boil for 12 minutes. Once cooked, use a mixer or two forks to shred the chicken.
To prepare the salsa, combine the tomatoes, red onion, jalapeño, garlic, cilantro, lime juice, olive oil, salt and black pepper. Mix well and set aside.
Preheat the oven to 350°F (176°C). Prepare a 9 x 13–inch (23 x 33–cm) baking dish with cooking spray and set aside.
In a large mixing bowl, combine the sour cream, taco seasoning and prepared salsa. Add the cauliflower rice and stir to combine. Add the chicken and half of the cheese. Stir to combine. Pour the mixture into the baking dish and sprinkle with the remaining cheese. Cover with aluminum foil and cook until the cheese is bubbling, about 20 minutes. If desired, garnish the casserole with sliced avocado, chopped cilantro and lime wedges.
TIP: The optional garnishes are not included in the calculation of the macros. If you choose to use them, make sure to adjust the macros accordingly.