Cauliflower Rice Chicken Caprese Casserole

Cauliflower Rice Chicken Caprese Casserole

www.theinspiredhome.com
SERVINGS

9

INGREDIENTS
  • 2 8-ounce boneless skinless chicken breasts
  • 2 tablespoons of olive oil
  • 1 trimmed head of cauliflower
  • 28 ounce can of crushed tomatoes
  • 1 pound of shredded mozzarella
  • 4 packed cups of baby spinach
  • 8 ounces of sliced mozzarella
  • 1 ounce of shredded parmesan cheese
  • ½ cup of cherry tomatoes sliced in half
  • 2 sliced vine ripe tomatoes
  • 8-10 fresh basil leaves
  • 3-4 tablespoons of pesto
  • Kosher salt and fresh cracked pepper to taste
DIRECTIONS
  1. Preheat the oven to 375°.
  2. Season the chicken breasts on both sides with salt and pepper and cook them in a sauté pan with 1 tablespoon of olive oil over medium-high heat until golden brown on each side and cooked throughout, about 5 to 7 minutes per side.
  3. Remove the chicken and roughly chop.  Set aside.
  4. Next, add the cauliflower to a food processor and pulse on high speed until it resembles the size of rice.  Remove and gently saute in a large frying pan over medium heat with 1 tablespoon of olive oil for 4-6 minutes.
  5. Fold the chopped chicken, tomatoes, 8 ounces of shredded mozzarella, spinach, and salt and pepper into the cooked cauliflower until combined.
  6. Transfer the mixture to a 13x9 casserole pan and top off with remaining 8 ounces of shredded mozzarella cheese, sliced mozzarella cheese, parmesan cheese, tomatoes and basil leaves, and bake in the oven at 375° for 35 to 45 minutes or until the cheese is golden brown on top.
  7. Drizzle some pesto over the top of the casserole and serve!