This dish is very tasty and can feed a crowd. No one will ever guess it is healthy. You can make it with or no heat. I made it with some heat. Okay, a little more than some heat, more like fire. Maybe next time a little less fire.
- 5 c roughly chopped cauliflower
- avocado oil
- 1 lb. raw boneless skinless chicken breast
- smokey southwestern seasoning (see website)
- 1 c onion, diced
- 2 garlic cloves, minced
- 1 c orange pepper, chopped
- 1/2 c cilantro, fresh, chopped
- 1 c Monterey jack, shredded, divided
- 1/4 c BBQ sauce
Preheat oven to 375 degrees. Grease 9 x 13 baking pan.
Pulse cauliflower in a food processor until reduced to rice-sized pieces.
Pound chicken to about 1/2-inch thickness. Season with smokey southwestern seasoning.
Drizzle avocado into a large skillet. Over medium heat cook chicken breast for about 4 minutes on each side. Remove chicken breast and set aside.
Add cauliflower, onion, garlic and orange pepper. Sprinkle veggies with seasoning. Cook for about 8-10 minutes, stirring occasionally. Transfer to a large bowl.
Chop chicken and add 1/2 c cheese, BBQ sauce, cilantro; stir. Combine veggies with chicken mixture, stir. Transfer to baking dish and spread evenly. Top with remaining cheese. Bake in oven for 20-25 minutes.
