Mexican Chicken and Cauliflower "Rice" Casserole
- Number of Servings: 2
Ingredients
2 1/2 cups grated cooked cauliflower1/2 cup mild rotel diced tomatoes 1/4 cup salsa1/8 tsp salt 1/8 tsp pepper 1/8 tsp garlic powder 1 cup reduced fat Mexican cheese, grated 9 oz chicken breast (should yield 6 oz cooked), cooked and chopped 1/2 tsp low sodium taco seasoning - I used 2 grams of the Medifast Fajita mix 1 tsp olive oil
Season chicken with taco seasoning and toss with olive oil. Marinate for at least 4 hours. Grill, bake or broil. Chop chicken into pieces into bite size pieces. Set aside.
In a large bowl, combine grated cauliflower, rotel tomatoes, salsa, salt, pepper and garlic powder. Pour into a casserole dish (I used a 9 inch pie plate), layer with chicken and then cover with cheese. Bake in a 350°F oven for 25 minutes or until cheese is melted. Divide into 2 equal portions
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user STEPHDTYLER.
In a large bowl, combine grated cauliflower, rotel tomatoes, salsa, salt, pepper and garlic powder. Pour into a casserole dish (I used a 9 inch pie plate), layer with chicken and then cover with cheese. Bake in a 350°F oven for 25 minutes or until cheese is melted. Divide into 2 equal portions
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user STEPHDTYLER.
Nutritional Info Amount Per Serving
- Calories: 388.2
- Total Fat: 16.0 g
- Cholesterol: 109.0 mg
- Sodium: 1,101.4 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 4.2 g
- Protein: 45.9 g
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