Mexican Chicken Vegetable Bake

• 分量: 6 servings
• 調理時間: 15 minutes
• 総時間: 55 minutes

材料

2 eggs

1 heaping cup cottage cheese

1-2 chipotles in adobo sauce

1/2 large lime, (juiced)

1 tsp honey

2 tbs olive oil (divided)

1 large head cauliflower, (cut into small florets)

1 ½ lbs chicken breasts, (cubed)

garlic powder, onion powder, salt (to taste)

15 oz black beans, (rinsed + drained)

1 pint cherry tomatoes

1 cup corn

8 oz shredded cheddar cheese

1 jalepeno, (sliced)

5 oz shredded colby jack cheese

avocado, cilantro + chili pepper flakes

手順

Sauce:

To a mini food processor, add the eggs, cottage cheese, chipotle peppers, lime juice and honey. Pulse them until smooth. Set aside.

Base:

Preheat oven to 375℉.

In a large skillet, heat 1 tbs olive oil on medium high. Add in small cauliflower florets and sear for 4 minutes flipping halfway through. Season with salt + pepper to taste. Set aside when done.

Season your chicken with salt, garlic powder and onion powder generously. Add the remaining tbs olive oil and chicken pieces to your pan. Cook until golden brown on all sides, about 5-6 minutes.

Assemble:

To a large bowl, add in the chicken, cauliflower, sauce, beans, corn, tomatoes, 8 oz shredded cheese and stir to combine all. Transfer this mixture to an 9x13 inch baking dish and spread out evenly. Top with 5 ounces shredded cheese and sliced jalapeños. Bake for 35 minutes. Garnish with chopped fresh cilantro and chili pepper flakes. Serve with sliced avocado.

栄養

• カロリー: 548 kcal
• 脂肪総量: 30 g
• 飽和脂肪: 14 g
• 不飽和脂肪: 12 g
• トランス脂肪: 0.02 g
• コレステロール: 187 mg
• ナトリウム: 581 mg
• 炭水化物総量: 23 g
• 食物繊維: 6 g
• 糖質総量: 6 g
• タンパク質: 47 g