Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 lb fresh or frozen riced cauliflower, thawed and squeezed dry
  • 2 cups fresh broccoli florets, chopped small
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup plain full-fat Greek yogurt
  • 4 oz cream cheese, softened
  • 1.5 cups sharp shredded cheddar cheese
  • 1/4 cup low-sodium chicken bone broth
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup sliced green onions

Instructions:

  1. Preheat your oven to 375°F (190°C). If using frozen cauliflower, place it in a kitchen towel and wring out every drop of excess moisture to prevent a soggy texture.
  2. Heat a skillet with a splash of oil and add the 1.5 lbs cubed chicken breast. Cook until the edges are golden and opaque. Remove chicken, then add the diced yellow onion and 2 cups broccoli to the same pan. Sauté until the onions are translucent and fragrant.
  3. Stir in the 3 minced cloves. Cook for 60 seconds until you smell the toasted aroma.
  4. In a large mixing bowl, whisk together the Greek yogurt, softened cream cheese, and chicken bone broth until the mixture is completely smooth and velvety.
  5. Fold in the 1 tsp smoked paprika, 1 tsp onion powder, 1/2 tsp sea salt, and 1/2 tsp black pepper. Mixing spices into the wet ingredients ensures even distribution.
  6. Toss the seared chicken, sautéed veggies, and dried cauliflower rice into the bowl with the sauce. Fold gently until every piece is coated.
  7. Transfer the mixture to a 9x13 baking dish or keep in the oven-safe skillet. Top evenly with shredded cheddar cheese.
  8. Bake for 25 minutes until the cheese is bubbling and golden brown. Let the casserole rest for 5 minutes before serving to allow the sauce to set.