Mexican Chicken Vegetable Bake
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 9x13 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