Herbed Chicken and Cauliflower Breakfast Bake

A light and hearty breakfast casserole made with lean ground chicken, riced cauliflower, bell peppers, and fresh Italian herbs.

• Prep: 10 min
• Cook: 25 min
• Total: 35 min
• Servings: 2
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $5.05/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• Low-Sugar
• Low-Carb
• Paleo
• Keto
• Whole30

Tags

• bake
• healthy
• comfort food
• crowd-pleaser
• fresh

Ingredients

• 1 pound ground chicken breast (lean)
• 1 tablespoon avocado oil
• 2 cup riced cauliflower (fresh)
• 1 red bell pepper (medium, finely diced)
• 1 teaspoon Italian seasoning
• 0.25 teaspoon onion powder
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper (ground)
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Preheat the oven to 375 degrees Fahrenheit and grease an 8-inch square baking dish with cooking spray.
2. Heat 1 tablespoon avocado oil in a large skillet over medium heat.
3. Add 1 pound ground chicken breast, 1 finely diced red bell pepper, 1 teaspoon Italian seasoning, 1/4 teaspoon onion powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the skillet.
4. Cook while crumbling the chicken until fully browned, about 6 minutes, then stir in 2 cups riced cauliflower and cook for 2 minutes more.
5. Transfer the mixture to the prepared baking dish, press down firmly into an even layer, and bake at 375 degrees Fahrenheit for 15 minutes until set and hot throughout.
6. Garnish with 2 tablespoons chopped fresh parsley and slice into 2 equal portions for serving or storing.

Notes

Portions slice cleanly once slightly cooled. Reheats exceptionally well in the oven at 350 degrees Fahrenheit or in a microwave.

Nutrition (per serving)

• Calories: 463
• Protein: 45.5 g
• Carbohydrates: 11.3 g
• Fat: 26.1 g
• Fiber: 5.1 g
• Sodium: 492 mg
• Saturated Fat: 6.4 g
• Sugar: 6.9 g
• Cholesterol: 200 mg