Place the chicken breasts in the bottom of a large pot.

Cover the chicken with 1 inch of water.

Place the pot on the stove and bring the water to a boil.

Once the liquid is boiling, reduce the heat and let simmer until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer or is no longer pink in the center, about 8 to 16 minutes, which will depend on the size of the chicken breasts.

Remove the chicken from water and let rest until cool enough to handle.

Dice, slice, or shred the chicken as desired.

Preheat oven to 400º F.

In a large bowl, combine and mix the grated cauliflower and eggs.

Stir in the remaining ingredients and pour into a casserole dish.

Bake for 45-60 minutes depending on the size of the dish.

Cut casserole into 4 equal squares or servings to come close to the given macros.