Mexican Chicken and Cauliflower "Rice" Casserole

 Mexican Chicken and Cauliflower
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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Mexican Chicken and Cauliflower "Rice" Casserole calories by ingredient

Number of Servings: 2


    2 1/2 cups grated cooked cauliflower
    1/2 cup mild rotel diced tomatoes
    1/4 cup salsa
    1/8 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


2 servings with 1 Lean, 3 Greens, and 3 Condiments per serving (No additional Healthy Fat required)


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 350F 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.

TAGS:  Poultry |