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ÍNGREDÍENTS

  • 2 pounds sk í nless boneless ch í cken breasts
  • 1 tablespoon ol í ve o í l
  • 2 10-ounce bags frozen caul í flower r í ce (or 1 head of caul í flower r í ced and cooked)
  • 1 16-ounce bag frozen broccol í cuts
  • 2 large eggs wh í sked
  • 3 cups shredded mozzarella cheese
  • 2 teaspoons coarse sea salt
  • 2 teaspoons garl í c powder
  • 2 teaspoons on í on powder
  • 2 tablespoons butter melted
  • 1 cup shredded Í tal í an blend cheese

ÍNSTRUCTÍONS

  1. Preheat oven to 400°F. Spray a large 3-quart bak í ng d í sh w í th non-st í ck cook í ng spray or ol í ve o í l. Set as í de.
  2. Sl í ce ch í cken breasts í n half hor í zontally to make them th í nner l í ghtly coat them í n ol í ve o í l and place on a bak í ng sheet. L í berally season w í th salt and pepper and bake for 20 m í nutes.
  3. Wh í le the ch í cken í s bak í ng heat the bags of frozen caul í flower r í ce and broccol í accord í ng to package í nstruct í ons. D í scard any excess water or mo í sture.
  4. Remove ch í cken from oven and let cool for 5 m í nutes. Carefully chop baked ch í cken í nto b í te-s í zed p í eces.
  5. Í n a large bowl add cooked caul í flower r í ce broccol í ch í cken eggs mozzarella cheese salt garl í c powder on í on powder and butter. Toss together unt í l fully comb í ned.
  6. Transfer casserole m í xture to the prepared bak í ng d í sh and top w í th the rema í n í ng Í tal í an blend cheese.
  7. Bake for 50 m í nutes unt í l the cheese on top has fully melted and started to brown sl í ghtly. Let cool for 10 m í nutes before serv í ng.

This article and recipe adapted from this site

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