Description
Indulge in the delicious flavors of this BBQ Chicken Cauliflower Rice Casserole. A low-carb, gluten-free dish that’s easy to make and perfect for meal prep!
Ingredients
Scale
For the BBQ Chicken:
- 3 cups cooked shredded chicken
- 1 cup barbecue sauce (plus extra for drizzling)
For the Cauliflower Rice Mixture:
- 4 cups cauliflower rice (fresh or frozen)
- 1/2 cup plain Greek yogurt
- 1/4 cup diced red onion
- 1/4 cup chopped green onions
- 1 cup shredded cheddar cheese (divided)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil spray for the baking dish
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and lightly spray a 9×13-inch casserole dish with olive oil.
- Mix BBQ Chicken: In a large bowl, mix the shredded chicken with the barbecue sauce until fully coated.
- Prepare Cauliflower Mixture: In a separate bowl, combine cauliflower rice, Greek yogurt, garlic powder, salt, and pepper. Add red onion and half of the cheddar cheese.
- Combine Ingredients: Fold the barbecue chicken into the cauliflower mixture and stir until evenly combined. Spread the mixture in the casserole dish.
- Bake: Top with remaining cheddar cheese. Bake for 25–30 minutes until cheese is melted. Rest for 5 minutes.
- Serve: Garnish with green onions and extra barbecue sauce before serving.
Notes
- Use rotisserie chicken for quicker prep.
- Enhance flavor with jalapeños or smoked paprika.
- Great for meal prep and reheats well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 290
- Sugar: 6g
- Sodium: 530mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 75mg
