1/8 of Recipe
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
1 cup onion (diced)
2 bell peppers (diced)
2 1/2 cup cauliflower rice
4 cup rotisserie chicken (shredded)
2 tbsp butter
1/2 cup primal kitchen mayo
2 tbsp tomato paste
1 tbsp sriracha
1/2 cup chicken broth
2 tbsp chili powder
1/2 tbsp oregano
1/2 tbsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder
Preheat oven to 400º F.
In a small pan over low heat, add and mix 2 tbsp butter, 2 tbsp tomato paste, 1 tbsp chili powder, 1/2 tbsp oregano, 1/2 tbsp cumin, 1/2 tsp onion powder, and 1/2 tsp garlic powder, broth, and sriracha.
Continue to cook and mix for around 5 minutes or until it starts to thicken then remove from heat.
In another pan over medium heat, add a little bit of butter and onions.
Once onions are soft and golden, add and mix in peppers.
Once pepper start to become soft, add and mix in cauliflower rice and continue to cook for another few minutes.
Add and mix in shredded chicken and 1 tbsp chili powder then remove from heat.
Add all chicken mixture, sauce mixture, and mayo into a baking dish and mix well.
Bake for around 20 minutes or until your desired consistency.
Evenly divide casserole into 8 servings to come as close as possible to the given macros.