Description
Today’s Paleo chicken cauliflower casserole is a delicious choice for food prepping because it reheats really well.
Ingredients
Scale
- one head of cauliflower
- 3 cloves of garlic, chopped
- one red bell pepper, chopped
- one green bell pepper, chopped
- 1 cup green onions (white and green parts), chopped
- 1 tsp chile powder
- 1 tablespoon Southwest Chipotle seasoning
- ½ tsp cumin
- salt, as desired
- 3 chicken breasts, chopped
- 6 strips bacon, cooked and crumbled
- 1 Roma tomato, chopped
- 3 Tbs cilantro
- EVOO or bacon fat for sauteing
Instructions
- Preheat oven to 375 degrees.
- Cut cauliflower into florets. Steam for 5-7 minutes.
- While cauliflower is cooking, cook chicken in skillet over medium-high heat, using drizzled EVOO to cook. (You can also use previously baked chicken)
- Cook 6 strips of bacon. Set aside, and use small amount of grease from bacon to saute red pepper. Saute for 3 minutes, then add green onion and garlic. Saute additional 2 minutes.
- Into a mixing bowl, stir cauliflower, chili powder, cumin, chipotle seasoning, and salt. Once stirred, add sauteed veggies, chicken, bacon, tomato, and cilantro.
- Grease a 9 x 9 baking dish, and pour mixture into dish. Bake for 20 minutes. Serve. (Makes about 4 servings)
- Prep Time: 25 mins
- Cook Time: 20 mins
- Category: Dinner, Casserole
Nutrition
- Serving Size: ¼ dish
- Calories: 241
- Sugar: 5.1 g
- Sodium: 229 mg
- Fat: 9.7 g
- Saturated Fat: 2.3 g
- Unsaturated Fat: 4
- Trans Fat: 0 g
- Carbohydrates: 9.3 g
- Fiber: 4.4 g
- Protein: 26.3 g
- Cholesterol: 12.2