Grilled Chicken-Cauli Bake


Some items in the refrigerator came together to make a very tasty, quick lunch today.  As my cauliflower was leftover, prep was a cinch.  This dish took all of 10 minutes to get into the oven. If cooking your cauliflower from scratch, you’ll need to allow an extra 10 minutes to cook that.  The dish has a Latino flavor you’ll LOVE!  This dish is Atkins Induction friendly and Keto suitable as well.  It’s not however acceptable for Primal or Paleo due to the cheese and I don’t think that can be omitted here.


1½ c. leftover, grilled chicken, skin on (any cooked chicken is OK, but won’t have the great smoky flavor)

¼ large head cauliflower (or 2 c. cooked cauliflower)

2 T. Ro-Tel tomatoes and green chiles (solids only)

1 T. my Sofrito sauce:

4 oz. Cheddar cheese, shredded

Dash ground cumin

DIRECTIONS:  Cut up or shred the chicken into small bite-sized pieces into a medium bowl.  Boil or steam the cauliflower until just tender if you don’t have any leftover on hand.  Drain your cauliflower well and add to the bowl.  Add the Ro-Tel tomatoes, sofrito and cumin.  Stir to mix well.

Lightly oil a medium baking dish (mine was 6×8).  Spoon half the mixture into the dish.   Spread half the cheese on next.  Spoon the rest of the chicken mixture into the dish and top with the rest of the cheese.

NUTRITIONAL INFO:  Makes 2 servings, each contains:

407 calories

23.2 g  fat

9.2 g  carbs, 2.9 g  fiber, 6.35 g  NET CARBS

40 g  protein

1000 mg sodium

653 mg potassium

20% RDA Vitamin A, 37% B6, 30% B12, 71% C, 28% calcium, 22% iron, 17% magnesium, 12% manganese, 60% niacin, 60% phosphorous, 36% riboflavin, 54% selenium, 35% zinc

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