Chicken veggie casserole

Chicken veggie casserole 

From your bariatric nutrition team 

 

Servings 6 

Ingredients 

1 yellow bell pepper, chopped 

1 red bell pepper, chopped 

1 green bell pepper, chopped 

1 medium onion, chopped 

2 cloves garlic, minced/chopped 

1 12 oz bag cauliflower rice 

1 cup cheddar cheese, grated (divided) 

1 tbs. of your favorite spice mix – (ex. Taco seasoning, Italian, Garlic and herb, Grill Mates Zesty Herb, etc.) 

1 lb. ground chicken 

2 tsp. olive or avocado oil 

 

Directions 

In a nonstick skillet on medium high heat, add oil then ground chicken and cook until chicken is cooked through.  Remove chicken from pan and set aside.  Add onion and peppers and cook until the onions are translucent.  Add spices and cook for 1 to 2 minutes then add cauliflower rice and cook an additional 1 to 2 minutes.  Add chicken back to the pan or add everything to a bowl and combine. 

Spray a 9×13 pan with cooking spray and add ½ of the chicken veggie mixture.  Sprinkle half of the cheese and then top with the remaining half of the chicken veggie mixture.  Sprinkle the remaining cheese on top and cook in a 350° preheated oven for 30 minutes. 

 

Nutrition Information:  224 calories; 20g protein, 9g carbs, 13g fat