Mexican Chicken Vegetable Bake (Gluten Free)

This Mexican Chicken Bake is high protein and high fiber which leaves you full and satisfied. Its an all in one flavor explosion.
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Mexican Chicken Vegetable Bake🔥 full recipe is on: HungryHappens.Net

♬ original sound – Stella Drivas

This recipe is one of the most heartiest dinners you will make. The combination of chicken, beans and vegetables in this creamy and spicy sauce will keep you full and happy!

Mexican Chicken Vegetable Bake

You can easily make this a Vegetarian Dinner by leaving out the chicken and assembling as normal. As a side note, I would consider adding in more beans or veggies to account for the loss of the chicken. Another popular recipe on our blog is the Easy Vegetable Bake.

Mexican Chicken Vegetable Bake

These chicken bakes are very popular on our website because its a great dinner to serve to family and friends. A similar recipe to this is my Tuscan Chicken Broccoli Bake which uses broccoli as the base and pesto for the sauce.

Mexican Chicken Vegetable Bake

If you don’t have the vegetables we have listed below, you can easily sub in others. Our LOW CARB Chicken Zucchini Bake has also been widely received by readers. This dish implements mushroom and zucchini as its base. My Chicken Broccoli Alfredo Bake is also a creamy and delicious dinner recipe your whole family will love!

Mexican Chicken Vegetable Bake

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Mexican Chicken Vegetable Bake

Mexican Chicken Vegetable Bake

5 from 2 votes
Servings: 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
This Mexican Chicken Bake is high protein and high fiber which leaves you full and satisfied. Its an all in one flavor explosion.

Ingredients 

Sauce:

  • 2 eggs
  • 1 heaping cup cottage cheese
  • 1-2 chipotles in adobo sauce
  • 1/2 large lime, juiced
  • 1 tsp honey

Base:

  • 2 tbs olive oil (divided)
  • 1 large head cauliflower, cut into small florets
  • 1 ½ lbs chicken breasts, cubed
  • garlic powder, onion powder, salt to taste

Add ins:

  • 15 oz black beans, rinsed + drained
  • 1 pint cherry tomatoes
  • 1 cup corn
  • 8 oz shredded cheddar cheese

Toppings:

  • 1 jalepeno, sliced
  • 5 oz shredded colby jack cheese

Garnish:

  • avocado, cilantro + chili pepper flakes

Instructions

Sauce:

  • To a mini food processor, add the eggs, cottage cheese, chipotle peppers, lime juice and honey. Pulse them until smooth. Set aside.

Base:

  • Preheat oven to 375℉.
  • In a large skillet, heat 1 tbs olive oil on medium high. Add in small cauliflower florets and sear for 4 minutes flipping halfway through. Season with salt + pepper to taste. Set aside when done.
  • Season your chicken with salt, garlic powder and onion powder generously. Add the remaining tbs olive oil and chicken pieces to your pan. Cook until golden brown on all sides, about 5-6 minutes.

Assemble:

  • To a large bowl, add in the chicken, cauliflower, sauce, beans, corn, tomatoes, 8 oz shredded cheese and stir to combine all. Transfer this mixture to an 9×13 inch baking dish and spread out evenly. Top with 5 ounces shredded cheese and sliced jalapeños. Bake for 35 minutes. Garnish with chopped fresh cilantro and chili pepper flakes. Serve with sliced avocado.

Notes

Make this a Vegetarian Dinner by leaving out the chicken and assembling as normal and it is a delicious Mexican veggie and bean casserole!
You can use broccoli florets instead of cauliflower as the base in this recipe.
Instead of cottage cheese, you can use ricotta cheese.
Store leftovers in an airtight container in your fridge for up to 5 days. Reheat in a covered pan.

Nutrition

Calories: 548kcal | Carbohydrates: 23g | Protein: 47g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 187mg | Sodium: 581mg | Potassium: 1137mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1207IU | Vitamin C: 70mg | Calcium: 483mg | Iron: 3mg

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