Broccoli and Cauliflower Chicken Rice Casserole

Broccoli and Cauliflower Chicken Rice Casserole


  • 2 lbs skinless, boneless chicken breasts
  • 1 tbsp olive oil
  • 1 bag cauliflower rice (Trader Joe’s or Archer Farms)
  • 8 oz bag frozen broccoli cuts
  •  1 bag broccoli rice (Trader Joe’s)
  • 1.5 tsp coarse sea salt or pink Himalayan salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp grass-fed, melted
  • 1 cup mozzarella cheese, shredded
  • 1 cup Italian 5 cheese (provolone and Parm), shredded


  1. Preheat oven to 400 degrees.
  2. Slice chicken breasts in half horizontally, lightly coat in olive oil and place on baking sheet. Liberally season with salt and pepper. Bake for 20 minutes.
  3. While chicken is baking, add riced cauliflower to a large bowl. Add frozen broccoli cuts, chopping some of the larger pieces in half.  Then add the bag of fresh broccoli rice.
  4. Remove chicken from oven and let cool for 5 minutes.
  5. While chicken is cooling, add sea salt, melted butter, onion powder, garlic powder, shredded mozzarella cheese and 1 cup of the shredded Italian five cheese blend to the large bowl.
  6. Mix everything together.
  7. Carefully cut baked chicken into cubes. Toss with broccoli/cauliflower mixture and transfer to 9 x 13 inch (3 quart) baking dish or larger.
  8. Top with ½ cup shredded Italian mix cheese.
  9. Bake in oven for 50 minutes.
  10. Let cool for 10 minutes before serving.
  11. Top with some diced chives, a dollop of plain Greek yogurt, and enjoy!
No Comments

Sorry, the comment form is closed at this time.