This Mexican Chicken Bake Is Taking Over the Internet! High Protein & Fiber 🔥

Ingredients

• 1.5 lb Cauliflower (cut into small florets)
• 2 Tbsp Olive Oil (extra virgin)
• to taste Salt
• 1 tsp Garlic Powder (generous)
• 1 tsp Onion Powder
• to taste Black Pepper (freshly ground)
• 1 lb Chicken Breast (cut into bite‑sized pieces)
• 8 oz Shredded Cheddar Cheese (shredded from a block for best melt)
• 1 cup Cottage Cheese (full‑fat or low‑fat, heaping)
• 2 large Eggs (room temperature)
• 1 Tbsp Frank's Red Hot Sauce (or any hot sauce you like)
• 1 Tbsp Tomato Paste
• 0.5 tsp Smoked Paprika
• 1 tsp Honey
• 0.5 large Lime (juice only, freshly squeezed)
• 15 oz Cooked Black Beans (drained and rinsed)
• 1 cup Corn Kernels (frozen or canned, drained)
• 10 oz Cherry Tomatoes (halved)
• 5 oz Mixed Cheese (KBY Jack or similar) (shredded, for topping)
• 0.25 cup Cilantro (chopped, for garnish)
• 1 fruit Avocado (sliced, optional garnish)
• 1 slice Hot Pepper (remove seeds for milder heat, optional garnish)

Instructions

1. Chop and sear cauliflower

   Trim the cauliflower and cut into small florets. Heat 1 Tbsp olive oil in a large skillet over medium‑high heat, add the florets, and sauté for about 5 minutes until they develop brown spots. Season lightly with salt and pepper, then remove and set aside.

   Time: PT10M

   Temperature: medium-high

2. Cut and season chicken

   Pat the chicken breasts dry with paper towels, cut into bite‑sized pieces, then season with salt, 1 tsp garlic powder, and 1 tsp onion powder. Toss to coat evenly.

   Time: PT7M

3. Sear chicken pieces

   Add the remaining 1 Tbsp olive oil to the same skillet, arrange chicken pieces in a single layer, and cook for 6‑7 minutes, flipping halfway, until golden on all sides and cooked through. Transfer to a plate and set aside.

   Time: PT7M

   Temperature: medium

4. Blend creamy sauce

   In a mini food processor combine 1 heaping cup cottage cheese, 2 eggs, 1 Tbsp Frank's Red Hot sauce, 1 Tbsp tomato paste, 0.5 tsp smoked paprika, 1 tsp honey, and the juice of half a lime. Pulse until the mixture is silky and smooth.

   Time: PT5M

5. Combine vegetables, beans, cheese, and sauce

   Return the seared cauliflower to the skillet. Add the cooked black beans, corn kernels, halved cherry tomatoes, and shredded cheddar cheese. Pour the blended sauce over everything and stir gently until all ingredients are evenly coated.

   Time: PT5M

6. Transfer to baking dish and top with cheese

   Pour the entire mixture into a 9x13‑inch baking dish, spreading it out evenly. Press lightly with a spatula to compact. Sprinkle the shredded mixed cheese (KBY Jack or similar) over the top.

   Time: PT3M

7. Bake casserole

   Preheat the oven to 375°F (190°C). Bake the casserole for 35 minutes, or until the top cheese is melted and lightly golden. If the cheese browns too quickly, loosely cover with foil for the last 10 minutes.

   Time: PT35M

   Temperature: 375°F

8. Garnish and serve

   Remove the casserole from the oven, let it rest for 5 minutes, then sprinkle chopped cilantro over the top. Add optional hot‑pepper slice and avocado slices before serving.

   Time: PT5M

Nutrition Facts

Calories

540

Protein

42g

Carbohydrates

20g

Fat

27g

Fiber

3.5g