Description
Enjoy a healthy and cheesy Chicken Caprese Cauliflower Rice Casserole. This low-carb, flavorful dinner combines tender chicken, fresh tomatoes, mozzarella, and basil over a bed of cauliflower rice.
Ingredients
2 8-ounce boneless skinless chicken breasts
2 tablespoons olive oil
1 trimmed head of cauliflower
28-ounce can crushed tomatoes
1 pound shredded mozzarella
4 packed cups baby spinach
8 ounces sliced mozzarella (Tillamook or similar)
1 ounce shredded Parmesan cheese (Cabot or Tillamook)
½ cup cherry tomatoes, halved
2 vine-ripened tomatoes, sliced
8-10 fresh basil leaves
3-4 tablespoons pesto
Kosher salt and fresh cracked pepper to taste
Instructions
1. Preheat the oven to 375°F.
2. Season chicken breasts with salt and pepper. Sauté in 1 tablespoon olive oil over medium-high heat until golden brown, 5-7 minutes per side. Remove and roughly chop.
3. Pulse cauliflower in a food processor until rice-sized. Sauté in 1 tablespoon olive oil for 4-6 minutes.
4. Fold chopped chicken, cauliflower rice, cherry tomatoes, 8 ounces shredded mozzarella, spinach, salt, and pepper into a pan until combined.
5. Transfer mixture to a 13×9 casserole dish. Top with remaining 8 ounces shredded mozzarella, sliced mozzarella, Parmesan-style cheese, tomato slices, and basil leaves.
6. Bake at 375°F for 35-45 minutes until cheese is golden brown.
7. Remove from oven, drizzle with pesto, and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze for up to 2 months, thaw overnight before reheating.
For extra flavor, add garlic powder or roasted vegetables.
Use vegetarian rennet or certified cheese brands for the best melt and flavor.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Main Course
- Method: Baking
- Cuisine: Italian