Macro Perfect Buffalo Chicken Casserole
Prep: 15 min
Cook: 25 min
Makes: 6 servings
Calories: 416 g/serv
- Protein: 35g, (34%)
- Carb: 42g, (40%)
- Fat: 12g, (26%)
Ingredients
- 1 Tbsp cooking oil or fat
- 4 cups frozen cauliflower rice
- 4 carrots, diced
- 3 sweet potatoes, diced
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 4 cloves garlic, minced
- salt and pepper to taste
- 2 lbs cooked chicken, shredded
- 3/4 cup buffalo sauce
Optional toppings (not included in nutrition counts for this recipe): ranch drizzle,
sliced green onion
Instructions
- Preheat the oven to 375°. Grease a 9x13 casserole dish and set aside.
- Heat cooking oil or fat in a large skillet over medium-high heat. Once hot, add in the cauliflower rice, carrots, sweet potato, bell pepper, onion, garlic, salt and pepper. Sauté until onions are translucent and veggies are mostly cooked through (about 8 minutes).
- In the baking dish, mix together the cooked vegetables, shredded chicken, and sauce until well combined. Spread evenly in the dish before baking.
- Bake for 20-25 minutes or until the center is set and the top is starting to brown.
- Let cook before serving.
