Salsa Verde Chicken & Cauliflower Bake

Okay I warned you on Monday about my cauliflower obsession.  It’s one of those things that I can’t believe I hadn’t done sooner and don’t see an end in sight!  Matt and I have been making cauliflower rice with out food processor for months now and go through at least 2 heads of the stuff a week.  A weekly staple is cauliflower “fried rice” because it comes together so quickly and is packed with veggies and good nutrition!  Large quantities of tamari help too!!  But a couple of weeks ago I saw this salsa verde rice casserole situation on pinterest that looked divine!   Only problem was that it was packed with rice, sour cream and TONS of cheese.  I thought I would attempt to recreate it with every healthy swap I could think of.  Assuming it would turn out just okay or even really bad, I went for it anyways!  To my surprise it was SUPER tasty, full of flavor and the cauliflower made a perfect substitute for most of the rice.  I still kept 1 cup of brown rice in the whole dish just to keep its substance.  The chicken marinates in this sweet honey lime sauce, then all you do is add everything into a bowl and mix!  This makes for a perfect weeknight dinner.  I made this on a Sunday and we actually had leftovers for a few lunches throughout the week.  Best part?  Aside from being tasty and nutritous, it is only 218 calories a serving!!  I made a serving be 1/8 of the 9×13 pan too!  Hallelujah.

  Most of the ingredients I used:

Salsa Verde Chicken & Cauliflower Bake

Chopped and already cooked chicken is added to this marinade.  You can use leftover chicken from another meal, or even a rotisserie!

Salsa Verde Chicken & Cauliflower Bake

Cauliflower, brown rice, greek yogurt, corn, fajita veggies & a little cheese!

Salsa Verde Chicken & Cauliflower Bake

Stir and add to a baking dish topped with a bit more cheese.

Salsa Verde Chicken & Cauliflower Bake

Bake until golden and bubbly!!

Salsa Verde Chicken & Cauliflower Bake


Salsa Verde Chicken & Cauliflower Bake

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Salsa Verde Chicken and Cauliflower Bake


  • 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)


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl, whisk together the 10 Minute Marinade ingredients. Add cooked chopped chicken and let marinate 10 minutes.
  3. 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.
  4. Bake for 30 minutes or until hot in the center then broil until cheese is golden.
  5. Serve with guacamole if desired!


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