This salsa verde casserole is one of my husband’s favorite low-starch recipes–and he doesn’t even need to be eating low-carb! Of course, he doctors his up by adding the optional starch ingredients, below. Brown rice can easily be substituted for the cauliflower rice. When we previously made this recipe with brown rice we made ahead just about 2 servings’ worth, which equates to 1 to 1 1/2 cups cooked, and then spread it out over approximately 4 servings the rest of the recipe will make. If you cook and shred the chicken ahead of time then the rest of the recipe is an incredibly quick and easy one-dish meal perfect for a weeknight.
1 lb organic chicken breast
1/2 medium (or 1/4 if large) whole sweet onion, diced
1 medium (or 1/2 if large) whole red bell pepper, diced
1 tsp cumin
Frozen cauliflower rice (equivalent to 6 servings), thawed
1/2 cup jarred salsa verde
2/3 cup shredded light cheddar cheese
Toppings: fresh cilantro, avocado, and plain yogurt or sour cream
Optional: 1/2 cup corn and/or 1/2 can drained and rinsed black beans
- Bake the chicken ahead of time (approximately 30-40 min in preheated 350 degree F oven.) Cool and shred.
- Heat a very small amount of olive oil in a very large skillet on medium-high. Saute the onion, bell pepper, cumin, and optional corn and beans for 5 minutes, or until the onion is translucent.
- Mix in the thawed cauliflower rice, cooked chicken, salsa verde, and cheese, stirring until all flavors are combined.
- Serve with fresh cilantro, avocado, and plain yogurt for topping.