Serving: 8, Preparation time: 45 minutes, Cook Time 30 minutes
- 2 skinless chicken breasts with rib
- 2 cloves garlic, smashed
- 1/2 medium onion, sliced
- 1 tbsp salt
- 4 cups riced cauliflower
- 1 tbsp olive oil
- 1/2 tsp chili powder
Seasoned Shredded Chicken
- shredded chicken
- 1 cup leeks, finely chopped
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1 cup red enchilada sauce
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 cup reserved broth
- 10 oz reduced fat cream cheese, softened
- 1 packet low-sodium taco seasoning mix
- 1 cup diced tomatoes
- 1 can diced green chiles
- 1/4 cup fresh cilantro, chopped
- 2 cups reduced-fat Mexi-blend shredded cheese
- 4 bell peppers, seeded and chopped into large pieced
This fresh fiesta of flavors will elevate any family dinner.
Preheat oven to 350 F.
Place chicken, sliced onion, smashed garlic, and salt in a pot. Add just enough water to cover the chicken. Bring to a boil, cover, and lower heat to simmer. Cook until tender, approximately 30 minutes. Drain, cool, and shred. Reserve 1/2 cup broth.
Combine cauliflower, olive oil, chili powder, salt, and pepper in a bowl and toss to coat. Transfer to foil-lined baking sheet and bake until toasted (about 20 minutes).
Heat 1 tbsp olive oil in saucepan over medium heat. Add leeks and cook until softened (about 5 minutes). Add garlic, cumin, chili poweder and stir to combine. Mix in chicken, reserved broth, and enchilada sauce. Simmer for about 15 minutes until sauce reduces and chicken is moist.
In a large bowl, combine cream cheese, taco seasoning, tomatoes, and green chiles.
Coat a casserole dish with nonstick spray. Layer half of the peppers, followed by half each of the cauliflower rice, chicken mixture, cheese filling, and shredded cheese. Repeat the layers with the remaining ingredients.
Bake for 30 minutes until cheese is warm and bubbly.
Note: This recipe makes 8 servings of a full lean and green meal on the OptaVia 5 & 1 Optimal Health Plan.