Description
This nutrient-dense casserole combines tender shredded chicken, zesty green salsa, and fiber-rich cauliflower rice into a satisfying, macro-friendly meal. Perfectly compliant with Paleo and Whole30 guidelines, this one-dish wonder uses ghee for a rich flavor and eggs as a natural binder, ensuring a cohesive texture that is perfect for busy weeknights or healthy meal prepping.
Ingredients
3 cups cooked shredded chicken
4 cups cauliflower rice
2 cups thawed hash browns
1.5 cups green salsa
4 oz chopped green chilis
2 large eggs, beaten
2 tbsp ghee, melted
1 tbsp avocado oil
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp salt
0.5 tsp black pepper
Fresh cilantro for garnish
Sliced avocado for serving
Instructions
Preheat your oven to 375°F (190°C) and grease a 9×13 baking dish with ghee or avocado oil.
Heat avocado oil and 1 tablespoon of ghee in a large skillet over medium heat.
Add cauliflower rice and hash browns to the skillet, seasoning with half of the onion powder, garlic powder, salt, and pepper.
Sauté for 5-7 minutes until moisture evaporates and vegetables are golden.
In a large bowl, mix the sautéed vegetables with shredded chicken, green salsa, green chilis, and the remaining spices.
Pour in the beaten eggs and stir thoroughly to combine.
Spread the mixture evenly into the prepared baking dish.
Bake for 30-35 minutes until the center is set and edges are slightly browned.
Let the casserole rest for 5-10 minutes before serving with fresh cilantro and avocado.
Notes
To make this even more keto-friendly, you can replace the hash browns with an equal amount of additional cauliflower rice or chopped broccoli. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Baking
- Cuisine: American