This chicken pesto cauliflower bake is another one of those recipes I just made up. I got the idea for flavors from one of the low-carb pizza options we make, which uses chicken, pesto, a mix of cheeses, and tomatoes. As usual, roasted cauliflower stands in for pasta, making it a wonderful low-starch casserole for those following a diabetes or prediabetes diet. Also note this dish is fast to throw together if you pre-bake both the chicken and cauliflower. I’m telling you: Healthy eating really can taste supremely flavorful, which makes for the base of a satisfying healthy weight program. Please contact Truce today to help reshape your own food relationship!
Serves 8
Chicken Pesto Ingredients
1 x-large (or 2 medium) head cauliflower
1 lb organic chicken breast
4 medium cloves garlic, minced
1 small sweet onion, diced
1/4 cup store-bought pesto
3 large eggs
3/4 cup plain Greek fat-free yogurt
1/2 cup grated Parmesan cheese
1/4 tsp ground black pepper
2-3 slices light provolone, cut into small pieces
1/2 cup organic or light shredded mozzarella
1 medium tomato, diced
Optional: Additional pesto or grated Parmesan for topping
Chicken Pesto Directions
- Roast the cauliflower ahead of time: Preheat oven to 450 degrees F and lightly grease a large roasting dish. Cut the cauliflower into bite-size florets and sprinkle with sea salt. Roast for 15 mins, stir, and roast 5-15 min more. Place in a large mixing bowl.
- Bake the chicken ahead of time (approximately 30-40 min in preheated 350 degree F oven.) Cool, shred, and place in the mixing bowl with the cauliflower.
- Preheat oven to 425 degrees F, and lightly grease a 9×13-inch glass casserole baking dish.
- Saute the garlic and onion with just a tiny bit of olive oil in a skillet over medium-high heat, until translucent. Add to the mixing bowl.
- Mix the pesto in with the cooked cauliflower, chicken, garlic, and onion, and stir to combine well.
- Whisk the eggs in a bowl. Stir in the yogurt, Parmesan cheese, and black pepper. Add to the cauliflower-chicken mixture and stir to combine well.
- Spread into the greased baking dish, and sprinkle with both the provolone and mozzarella cheeses.
- Bake in the preheated oven for 15 minutes, top with the diced tomato, and return the dish to the oven until the casserole is lightly browned, about 10 more minutes.
- Serve with additional pesto or grated Parmesan for topping, if desired.
