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Salsa Verde Chicken and Cauliflower Bake

Servings: 0
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Ingredients 

  • 1 pound chicken breasts, cooked and chopped
  • 1 cup brown rice, cooked
  • 3 cups cauliflower rice
  • 1 12 oz. bottle salsa verde
  • ½ 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
  • ½ cup lime juice
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • dash - 1/4 teaspoon cayenne pepper, optional for more heat
  • guacamole, optional topping

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: 1/8 of dish, Calories: 218kcal, Fat: 6.1g
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