High Protein Mexican Chicken Veggie Bake
High Protein Mexican Chicken Veggie Bake
Ingredients
For the Bake
- 2 tablespoons olive oil
- 2 pounds cauliflower florets
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 can black beans, 15-ounce, drained and rinsed
- 1 can corn, 15-ounce, drained
- 1 pint grape tomatoes, halved
- 2 cups shredded sharp cheddar cheese
- 1 jalapeño, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 375°F. Prepare a 9x13-inch baking dish by lightly greasing it.
⏱️ 5 min•🌡️ 375
- 2
In a food processor, combine the cottage cheese, eggs, drained chipotle peppers in adobo sauce, honey, and lime juice. Blend until the mixture is smooth and creamy. Set this mixture aside.
⏱️ 5 min
- 3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cauliflower florets, salt, and black pepper. Sauté the cauliflower for 8 to 10 minutes, or until it is tender-crisp and lightly browned. Transfer the cooked cauliflower to a large mixing bowl.
⏱️ 10 min
- 4
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the cubed chicken breasts and sauté for 5 to 7 minutes, or until the chicken is cooked through and golden brown. Transfer the cooked chicken to the mixing bowl with the cauliflower.
⏱️ 7 min
- 5
To the mixing bowl containing the cauliflower and chicken, add the drained and rinsed black beans, drained corn, halved grape tomatoes, and 1 cup of shredded sharp cheddar cheese.
⏱️ 3 min - 6
Pour the prepared cottage cheese mixture (from step 2) over all the ingredients in the mixing bowl. Mix everything well to combine thoroughly.
⏱️ 3 min
- 7
Transfer the entire mixture into the prepared 9x13-inch baking dish.
⏱️ 2 min
- 8
Top the mixture in the baking dish with the remaining 1 cup of shredded sharp cheddar cheese. If desired, arrange the thinly sliced jalapeño on top.
⏱️ 2 min
- 9
Bake in the preheated oven for 25 to 30 minutes, or until the bake is bubbly and golden brown on top.
⏱️ 30 min•🌡️ 375
- 10
Serve hot.
Kitchen Tools
Nutrition Facts (per serving)
High Protein Mexican Chicken Veggie Bake
For the Bake
- 2 tablespoons olive oil
- 2 pounds cauliflower florets
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 can black beans, 15-ounce, drained and rinsed
- 1 can corn, 15-ounce, drained
- 1 pint grape tomatoes, halved
- 2 cups shredded sharp cheddar cheese
- 1 jalapeño, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 375°F. Prepare a 9x13-inch baking dish by lightly greasing it.
⏱️ 5 min•🌡️ 375 - 2
In a food processor, combine the cottage cheese, eggs, drained chipotle peppers in adobo sauce, honey, and lime juice. Blend until the mixture is smooth and creamy. Set this mixture aside.
⏱️ 5 min - 3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cauliflower florets, salt, and black pepper. Sauté the cauliflower for 8 to 10 minutes, or until it is tender-crisp and lightly browned. Transfer the cooked cauliflower to a large mixing bowl.
⏱️ 10 min - 4
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the cubed chicken breasts and sauté for 5 to 7 minutes, or until the chicken is cooked through and golden brown. Transfer the cooked chicken to the mixing bowl with the cauliflower.
⏱️ 7 min - 5
To the mixing bowl containing the cauliflower and chicken, add the drained and rinsed black beans, drained corn, halved grape tomatoes, and 1 cup of shredded sharp cheddar cheese.
⏱️ 3 min - 6
Pour the prepared cottage cheese mixture (from step 2) over all the ingredients in the mixing bowl. Mix everything well to combine thoroughly.
⏱️ 3 min - 7
Transfer the entire mixture into the prepared 9x13-inch baking dish.
⏱️ 2 min - 8
Top the mixture in the baking dish with the remaining 1 cup of shredded sharp cheddar cheese. If desired, arrange the thinly sliced jalapeño on top.
⏱️ 2 min - 9
Bake in the preheated oven for 25 to 30 minutes, or until the bake is bubbly and golden brown on top.
⏱️ 30 min•🌡️ 375 - 10
Serve hot.