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KETO SALSA VERDE CHICKEN CASSEROLE
12 oz of Cauliflower florets
1 tsp of Olive oil
1 lb of Chopped boneless chicken thighs
1 tsp of Ground cumin
1/2 tsp of Ground coriander
1 Cup of Low sugar salsa verde
3/4 Cup of Sour cream
1/2 Cup of Softened cream cheese
1 Cup of Divided shredded cheddar cheese
Salt and pepper as seasoning to taste
Preheat the oven to 350F/175C then grease a baking dish with oil and set aside.
Place a medium saucepan over medium heat then add in an inch of water and bring to boil.
Once the water boils, add in the cauliflower and cook for about 8-10 minutes until it becomes tender and sets.
Place a non-stick skillet over medium heat then add in the oil.
Once the oil is hot, add cumin, coriander, salt, and pepper as seasonings to the chicken then place the chicken into the hot oil and sauté for about 5 - 6 minutes until it becomes brown.
Using a medium mixing bowl, add in the salsa verde, sour cream, and cream cheese then mix to combine.
Next, add in half of the shredded cheese, stir and add in the cauliflower, chopped chicken, salt, and pepper then add everything into the greased baking dish.
Add the rest of the cheese on top then place the baking dish into the preheated oven and bake for about 30 minutes until it bubbled.
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