Mexican Chicken and Cauliflower "Rice" Casserole
(Medifast Approved, created by Sandy's Kitchen)
Ingredients:
2 1/2 cups grated cooked cauliflower (5 Greens)
1/2 cup mild rotel diced tomatoes (1 Green)
1/4 cup salsa (4 Condiments)
1/8 tsp salt (1/2 Condiments)
1/8 tsp pepper (1/4 Condiment)
1/8 tsp garlic powder (1/4 Condiment)
1 cup reduced fat Mexican cheese, grated (1 Lean)
9 oz chicken breast (should yield 6 oz cooked), cooked and chopped (1 Lean)
1/2 tsp low sodium taco seasoning - I used 2 grams of the Medifast Fajita mix (1 Condiment)
1 tsp olive oil (1 Healthy Fat)
Season chicken with taco seasoning and toss with olive oil. Marinate for at least 4 hours. Grill, bake or broil. Chop chicken into pieces into bite size pieces. Set aside.
In a large bowl, combine grated cauliflower, rotel tomatoes, salsa, salt, pepper and garlic powder. Pour into a casserole dish (I used a 9 inch pie plate), layer with chicken and then cover with cheese. Bake in a 350°F oven for 25 minutes or until cheese is melted. Divide into 2 equal portions
2 servings with 1 Lean, 3 Greens, and 3 Condiments per serving (No additional Healthy Fat required)