If you’re looking for something fairly quick, easy, and family-friendly - you found it.
It’s easy to leave it boring or kick up the heat if you prefer something a bit spicier.
I used chicken breast but for ease, you could grab a rotisserie chicken and use as much of it as you can.
If you’re using full chicken breasts, cut them down into bite-size pieces so they are easy to mix into the rest of the ingredients once the chicken is cooked. I shredded them for this particular recipe and it was a bit time-consuming. Next time, I'll just cut the pieces down to bite-size to save time. Chicken thighs could also be used. They would probably be easier to shred.
Cooking spray plus 2 tbsp of butter or ghee
4 chicken breasts
Sea salt and pepper for light seasoning
1 bell pepper
1 bag frozen riced cauliflower
1 tbsp Mexican Seasoning blend
1 cup sour cream
2 cups (divided) shredded mexican or pepper jack cheese
Preheat the oven to 425 degrees
Grease a 9x13 glass baking dish
Put the cut chicken into the dish and dash over with salt and pepper
Bake for about 15 minutes or until cooked through
While the chicken is in the oven, on the stovetop add to a large pan the butter, onion, pepper, riced cauliflower, and seasoning
Stir on medium to low heat until they are cooked through
Take the chicken out of the oven and add it to the stovetop mixture
Add the sour cream and 1 cup of shredded cheese
Stir together until well blended
Put the stovetop mixture back into the baking pan
Add the rest of the cheese and any chives or other toppings you wish
Bake again for about 10 minutes just until the cheese melts
Makes 8 servings of 6 oz each
Total Fat: 28.3 g
Cholesterol: 79.9 mg
Sodium: 197 mg
Total Carbs: 7.8 g
Dietary Fiber: 2.2 g
Sugar: 3.9 g
Protein: 26.3 g