Cauliflower Rice Chicken Caprese Casserole
Servings: 1
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
INSTRUCTIONS
- Preheat the oven to 375°.
- 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.
- Remove the chicken and roughly chop. Set aside.
- 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.
- Fold the chopped chicken, tomatoes, 8 ounces of shredded mozzarella, spinach, and salt and pepper into the cooked cauliflower until combined.
- 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.
- Drizzle some pesto over the top of the casserole and serve!