Spinach & Artichoke Casserole with Chicken and Cauliflower R

Ingredientes

1 tablespoon extra-virgin olive oil

1 pound boneless, skinless chicken breasts, cut into bite-size pieces

¼ teaspoon salt

¼ teaspoon ground pepper

2 cloves garlic, minced

1 (14 ounce) can artichoke hearts, rinsed and chopped

4 cups fresh or frozen cauliflower rice (see Tip)

3 cups coarsely chopped fresh spinach

4 ounces reduced-fat cream cheese

1 cup shredded dill Havarti cheese, divided

1 tablespoon chopped fresh dill

Instrucciones

Preheat oven to 375°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.

Heat oil in a large pot over medium heat. Add chicken, sprinkle with salt and pepper and cook, stirring, until opaque on all sides, about 8 minutes. Add garlic and cook, stirring, for 1 minute. Remove from heat.

Pat artichokes dry. Add to the pot along with cauliflower rice, spinach, cream cheese and ½ cup dill Havarti. Mix until the cream cheese is melted.

Transfer the mixture to the prepared baking dish and sprinkle with the remaining ½ cup dill Havarti. Bake until the cheese is melted, about 20 minutes. Remove from oven and let stand for 5 minutes. Sprinkle with dill before serving.

Nutrición

• Calorías: 428 kcal
• Grasa Total: 22 g
• Grasa Saturada: 11 g
• Grasa No Saturada: 0 g
• Colesterol: 136 mg
• Sodio: 776 mg
• Carbohidratos Totales: 14 g
• Fibra Dietética: 5 g
• Azúcares Totales: 3 g
• Proteína: 39 g