Ingredients
Scale
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cooked & shredded
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium zucchini, grated
- 5 cups riced cauliflower (fresh or frozen)
- 1 tsp Italian seasoning
- ½ tsp salt & black pepper
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup heavy cream or unsweetened almond milk
- 2 tbsp butter
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large skillet, melt butter over medium heat. Sauté onion and garlic until soft (3–4 min).
- Add zucchini and riced cauliflower; cook 5 minutes until tender. Stir in Italian seasoning, salt, and pepper.
- Push veggie mix to one side. Add shredded chicken and toss to combine.
- Stir in mozzarella, Parmesan, and cream. Mix gently until cohesive.
- Transfer mixture to baking dish. Bake 12–15 minutes until bubbly and top is golden.
- Garnish with parsley and serve warm.
Notes
- For extra crispiness, broil 2–3 minutes at the end.
- Meal prep tip: Stores well for up to 4 days refrigerated or frozen for 2 months.
- Vegetarian option: Swap chicken for mushrooms or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Low Carb, Keto
Nutrition
- Serving Size: 1 cup
- Calories: 298 kcal Kcal
- Sugar: 3 g
- Sodium: 584 mg
- Fat: 21 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 95 mg
