Ingredients
Scale
- 2 pounds cooked shredded chicken breast
- 20 ounces frozen cauliflower rice
- 2 small jalapeños, finely diced
- 1 small onion, diced
- 1 red bell pepper, diced
- ½ cup canned coconut cream
- ½ cup buffalo sauce
- 1 tablespoon minced garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: Green onion for garnish, Extra jalapeños to garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large casserole dish, combine shredded chicken, cauliflower rice, diced jalapeños, onion, red bell pepper, and carrots.
- In a bowl, whisk together coconut cream, buffalo sauce, minced garlic, salt, and black pepper until smooth.
- Pour the sauce over the chicken mixture and mix thoroughly.
- Bake in the preheated oven for 45 minutes or until bubbly and golden on top.
- Serve garnished with green onions or extra jalapeños if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg