Healthy Chicken Cauliflower Rice Casserole
A hearty, flavorful, low-carb dish packed with tender chicken and fresh vegetables.
Equipment
- Oven
- Skillet
- 9x13-inch Casserole Dish
Ingredients
- 1 lb Cooked chicken breast shredded or diced
- 4 cups Cauliflower rice about 480g
- 1 small Small onion diced
- 2 cloves Garlic cloves minced
- 1 cup Broccoli florets about 90g
- 0.5 cup Shredded carrots about 60g
- 0.5 cup Plain Greek yogurt or sour cream about 120g
- 0.5 cup Shredded mozzarella about 50g
- 0.5 cup Shredded cheddar about 50g
- 0.25 cup Grated Parmesan about 25g
- 0.5 tsp Dried thyme
- 0.5 tsp Smoked paprika
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish and set aside.
- In a large skillet, warm a drizzle of olive oil over medium heat. Sauté the onion for 3–4 minutes until soft. Add garlic, broccoli, and carrots; cook for 5–6 minutes until slightly tender. Remove from heat.
- In a large bowl, mix cauliflower rice, chicken, sautéed vegetables, Greek yogurt, mozzarella, cheddar, Parmesan, thyme, paprika, salt, and pepper. Combine thoroughly, adding a splash of milk or broth if too dry.
- Transfer the mixture into the prepared casserole dish, spreading evenly. Top with extra cheese if desired. Bake uncovered for 25–30 minutes until bubbling and golden.
- Let cool slightly before serving. Garnish with parsley or a squeeze of lemon for extra brightness.
Notes
Feel free to customize with additional herbs or vegetables. This dish is versatile and easy to adapt to your preferences.
