Chicken and Cauliflower Bake with Fewer Carbs

Ingredients 0/9

Step 1

Heat your oven to 350°F and lightly grease an 8x8-inch baking dish. Cook the bacon in a large skillet over medium-high heat, turning it every now and then until it’s nicely browned, which should take about 10 minutes. Once cooked, set the bacon on some paper towels to drain.

Step 2

Season the chicken breasts with a bit of salt and pepper. Bring a large pot of salted water to a boil, then add the chicken. Lower the heat and let it simmer gently until the chicken is cooked through and no longer pink inside, about 15 minutes.

Step 3

While the chicken is cooking, pop the cauliflower rice in the microwave (still in its package) on high for about 5 minutes, then let it cool a bit. In a bowl, mix together the milk and ranch dressing mix, then stir in the cooked cauliflower rice along with half a cup of Mexican cheese and the cream cheese.

Step 4

Chop up the bacon and chicken, then toss them into the bowl with some sliced green onions. Give everything a good mix before transferring it all to your prepared baking dish. Sprinkle the remaining Mexican cheese on top, then bake for about 30 minutes, until the cheese is melted and bubbly.