Name: Salsa Verde Chicken and Cauliflower Bake
Ingredients: 1 pound chicken breasts, cooked and chopped; 1 cup brown rice, cooked; 3 cups cauliflower rice; 1 12 oz. bottle salsa verde; 1/2 cup Greek yogurt; 1 cup Mexican cheese blend; 1 cup frozen roasted corn, thawed; 1 cup frozen roasted onions & peppers, thawed; 2 tablespoons honey; 1/2 cup lime juice; 2 teaspoons chili powder; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/2 teaspoon smoked paprika; 1/2 teaspoon cumin; dash – 1/4 teaspoon cayenne pepper (optional for more heat); guacamole (optional topping)

Ingredients

Scale

1 pound chicken breasts, cooked and chopped
1 cup brown rice, cooked
3 cups cauliflower rice
1 12 oz. bottle salsa verde
1/2 cup Greek yogurt
1 cup Mexican cheese blend
1 cup frozen roasted corn, thawed
1 cup frozen roasted onions & peppers, thawed

10 Minute Marinade

2 tablespoons honey
1/2 cup lime juice
2 teaspoons chili powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
dash – 1/4 teaspoon cayenne pepper (optional for more heat)
guacamole (optional topping)

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Instructions

Preheat oven to 350 degrees Fahrenheit.
In a large bowl, whisk together the 10 Minute Marinade ingredients. Add cooked chopped chicken and let marinate 10 minutes.
Then add 1/2 cup of cheese, salsa verde, brown rice, cauliflower rice, greek yogurt, peppers & onions, and corn to the chicken and marinade. Stir until evenly combined. It will seem a little “wet” which is normal. Add chicken/rice mixture to a 9 x 13 casserole dish and top with remaining cheese.
Bake for 30 minutes or until hot in the center then broil until cheese is golden.
Serve with guacamole if desired!

Nutrition

Serving Size: 1/8 of dish
Calories: 218 per serving
Fat: 6.1