Green Chili Chicken and Cauliflower Rice Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 lb Cauliflower, riced16.0 oz boneless, skinless chicken breast, pounded thin1 10oz can Green Chili enchilada sauce1.0 cup, chopped peppers, red, yellow or green1.0 Leeks thinly sliced2.0 tbsp Extra Virgin Olive Oil3.0 cup, chopped Kale1.0 cup Kraft 2% Shredded Cheddar Cheese
Put cauliflower rice in the bottom of a casserole dish. Microwave for three minutes (not sure if this step is needed or not but I wanted to make sure the cauliflower wasn't crunchy). Pour half the can of green chili sauce over the rice and mix well.
Saute the peppers and leeks over medium high heat in 1tbsp olive oil. Season with salt and pepper. Add the kale and saute for a few minutes more. Turn the heat down, cover, and simmer for about 5-10 min so the kale gets tender. Layer the vegetables on top of the rice.
Season the chicken with salt, pepper, cumin, and chili powder. Saute over medium high heat in 1tbsp olive oil for 3-4 min each side until browned. Layer the chicken on top of the veggies. Pour over the rest of the sauce. Sprinkle the cheese on top, and bake at 400° for 15-20 minutes.
Serving Size: 6 servings
Saute the peppers and leeks over medium high heat in 1tbsp olive oil. Season with salt and pepper. Add the kale and saute for a few minutes more. Turn the heat down, cover, and simmer for about 5-10 min so the kale gets tender. Layer the vegetables on top of the rice.
Season the chicken with salt, pepper, cumin, and chili powder. Saute over medium high heat in 1tbsp olive oil for 3-4 min each side until browned. Layer the chicken on top of the veggies. Pour over the rest of the sauce. Sprinkle the cheese on top, and bake at 400° for 15-20 minutes.
Serving Size: 6 servings
Nutritional Info Amount Per Serving
- Calories: 309.9
- Total Fat: 14.2 g
- Cholesterol: 68.0 mg
- Sodium: 301.3 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 4.7 g
- Protein: 30.3 g
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