Spicy Chicken Bake (Print Version)
Hot, rich comfort dish packed with pulled chicken, zesty jalapeños, and buffalo sauce baked together with riced cauliflower and fresh veggies.
# Ingredients:
01 -
Cooked and pulled chicken breast, 2 pounds
02 -
Frozen riced cauliflower, 20 ounces
03 -
Two diced small jalapeños
04 -
One diced small yellow or white onion
05 -
One diced red bell pepper
06 -
Half a cup of finely chopped or shredded carrots
07 -
Coconut cream from a can, 1/2 cup
08 -
1/2 cup of smooth buffalo sauce
09 -
Ranch dressing, 1/4 cup
10 -
One tablespoon of minced fresh garlic
11 -
Salt, 1 teaspoon
12 -
Ground black pepper, 1/2 teaspoon
13 -
Optional toppings: chopped green onion and extra jalapeños
# Steps:
01 -
Set your oven to 400°F to warm it up.
02 -
Combine the cooked chicken and all the vegetables in a big casserole pan.
03 -
Mix garlic, salt, pepper, coconut cream, ranch dressing, and buffalo sauce in a small bowl. Stir well with a fork until it’s smooth.
04 -
Pour the sauce over the chicken and veggies in the pan. Mix everything well using tongs or forks, then spread it out evenly.
05 -
Pop it in the oven and bake for 45 minutes. Want a crunchier top? Let it cook a bit longer.
06 -
Take the pan out and drizzle on more ranch or buffalo sauce, if you’d like. Sprinkle chopped green onions or jalapeños over the top to finish.
# Notes:
01 -
No cooked chicken on hand? Bake raw chicken breasts at 400°F for 25 minutes while prepping the rest of the ingredients.
02 -
For a cleaner choice, use homemade Whole30-approved ranch dressing.