Mexican Chicken and Cauliflower "Rice" Casserole

Monday, February 4, 2013

I love Mexican rice and I thought hmmm... fried rice from grated cauliflower tastes yummy so why not Mexican rice? Well, it turned out yummy too! I decided to try it as a casserole by layering the Mexican rice with grilled cut up chicken that was marinated in olive oil and fajita seasoning. Then layered was shredded Mexican cheese of course! It definitely fulfilled my craving for Mexican food! Enjoy this dish!

You can see the Mexican cauliflower "rice" mixed with rotel tomatoes, salsa and a combination of spices below!

It was even better the second day! After re-heating it, I just mixed it all up together and it became a big bowl of spicy goodness!

Yummy! Yum-Yum!

Mexican Chicken and Cauliflower "Rice" Casserole
(Medifast Approved)

2 1/2 cups grated cooked cauliflower (5 Greens)
1/2 cup mild rotel diced tomatoes (1 Green)
1/4 cup salsa (4 Condiments)
1/8 tsp salt (1/2 Condiments)
1/8 tsp pepper (1/4 Condiment)
1/8 tsp garlic powder (1/4 Condiment)
1 cup reduced fat Mexican cheese, grated (1 Lean)
9 oz chicken breast (should yield 6 oz cooked), cooked and chopped (1 Lean)
1/2 tsp low sodium taco seasoning - I used 2 grams of the Medifast Fajita mix (1 Condiment)
1 tsp olive oil (1 Healthy Fat)

Season chicken with taco seasoning and toss with olive oil. Marinate for at least 4 hours. Grill, bake or broil. Chop chicken into pieces into bite size pieces. Set aside.

In a large bowl, combine grated cauliflower, rotel tomatoes, salsa, salt, pepper and garlic powder. Pour into a casserole dish (I used a 9 inch pie plate), layer with chicken and then cover with cheese. Bake in a 350°F oven for 25 minutes or until cheese is melted. Divide into 2 equal portions

2 servings with 1 Lean, 3 Greens, and 3 Condiments per serving (No additional Healthy Fat required)

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