Description
This nutrient-dense chicken cauliflower rice is the ultimate comfort meal for busy weeknights. By swapping traditional starchy grains for riced cauliflower, you create a keto-friendly, protein-packed casserole that is creamy, savory, and satisfying. Featuring tender shredded chicken, aromatic herbs, and a layer of melted cheese, this one-pan dish simplifies healthy eating. It offers the perfect balance of flavors and textures, ensuring that you stay fueled and energized without the heavy impact of a traditional starch-heavy casserole.
Ingredients
2 lbs chicken breasts, cooked and shredded
4 cups cauliflower florets, processed into rice
1 cup Greek yogurt or cream cheese
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp onion powder
1/2 tsp sea salt
1/4 tsp black pepper
2 tbsp olive oil
Fresh parsley for garnish
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large oven-safe skillet over medium heat and sauté the riced cauliflower for 5-7 minutes to remove excess moisture.
Stir in the minced garlic, dried herbs, salt, pepper, and Greek yogurt until well combined.
Fold in the shredded chicken and half of the mozzarella and parmesan cheese.
Smooth the top of the mixture and sprinkle with the remaining cheeses.
Bake for 20-25 minutes until the cheese is melted and bubbling.
Garnish with fresh parsley before serving.
Notes
You can prep the cauliflower rice and shredded chicken up to 3 days in advance to save time.
For extra crispiness, broil the dish for the final 2 minutes of baking.
Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15
- Cook Time: 25
- Category: Meals
- Method: Baking
- Cuisine: American Fusion