Mexican Chicken Vegetable Bake

• servings: 6 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

2 eggs

1 heaping cup cottage cheese

1-2 chipotles in adobo sauce

1/2 large lime, (juiced)

1 tsp honey

2 tbs olive oil (divided)

1 large head cauliflower, (cut into small florets)

1 ½ lbs chicken breasts, (cubed)

garlic powder, onion powder, salt (to taste)

15 oz black beans, (rinsed + drained)

1 pint cherry tomatoes

1 cup corn

8 oz shredded cheddar cheese

1 jalepeno, (sliced)

5 oz shredded colby jack cheese

avocado, cilantro + chili pepper flakes

Directions

Sauce:

To a mini food processor, add the eggs, cottage cheese, chipotle peppers, lime juice and honey. Pulse them until smooth. Set aside.

Base:

Preheat oven to 375℉.

In a large skillet, heat 1 tbs olive oil on medium high. Add in small cauliflower florets and sear for 4 minutes flipping halfway through. Season with salt + pepper to taste. Set aside when done.

Season your chicken with salt, garlic powder and onion powder generously. Add the remaining tbs olive oil and chicken pieces to your pan. Cook until golden brown on all sides, about 5-6 minutes.

Assemble:

To a large bowl, add in the chicken, cauliflower, sauce, beans, corn, tomatoes, 8 oz shredded cheese and stir to combine all. Transfer this mixture to an 9x13 inch baking dish and spread out evenly. Top with 5 ounces shredded cheese and sliced jalapeños. Bake for 35 minutes. Garnish with chopped fresh cilantro and chili pepper flakes. Serve with sliced avocado.

Nutrition

• Calories: 548 kcal
• Total Fat: 30 g
• Saturated Fat: 14 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.02 g
• Cholesterol: 187 mg
• Sodium: 581 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 6 g
• Total Sugars: 6 g
• Protein: 47 g