Ingredients
Units
Scale
- 2 12 oz bags of rice cauliflower, slightly thawed or raw
- 4-6 cups of shredded chicken
- 4 cups salsa
- 13.5 oz canned coconut milk (I used Light Coconut Milk from Trader Joe's)
- 6 oz tomato paste
- slice olives (optional)
- 4 oz chopped green chiles (optional)
- 4 oz cheddar cheese (optional)
Instructions
- Preheat your oven to 425 degrees F. Grease a 9 x 11 casserole dish with cooking spray and set it aside.
- In a small mixing bowl, combine your salsa, tomato paste and coconut milk. Stir it all together and set is aside.
- Next, open a bag of riced cauliflower (I actually used bags that were frozen!) and spread it on the bottom of the baking dish. Next, layer your leftover chicken over the "rice".
- Spread another bag of riced cauliflower or the chicken and pour the salsa mixture over the entire dish.
- Add a couple of sliced olives and some diced green chiles over the salsa and place it in the oven for 20-25 minutes or until it starts to bubble on the sides of the casserole.
Notes
- See post for substitutions
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Meals
- Cuisine: Whole30, Keto, Gluten Free, Dairy Free
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 6 g
- Fat: 4 g
- Carbohydrates: 12.8 g
- Fiber: 3.5 g
- Protein: 20.8 g
