Mexican Chicken Vegetable Bake

• 份量: 6 servings
• 活動時間: 15 minutes
• 總時間: 55 minutes

食材

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

步驟

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.

營養

• 卡路里: 548 kcal
• 總脂肪: 30 g
• 飽和脂肪: 14 g
• 不飽和脂肪: 12 g
• 反式脂肪: 0.02 g
• 膽固醇: 187 mg
• 鈉: 581 mg
• 總碳水化合物: 23 g
• 膳食纖維: 6 g
• 總糖: 6 g
• 蛋白質: 47 g