This is a Ridiculously Big Skillet, rather than an Ridiculously Big Salad. Unfortunately, I forgot to take a picture of this, but you can use your imagination as long as you make it totally scrumptious!
A bit of time invested, but I eat on this for days!
INGREDIENTS
- 24 oz frozen cauliflower rice, thawed
- 2 lbs boneless chicken breasts, cut into bite-sized pieces
- 1 1/2 tsp dried parsley (or 1 1/2 TB fresh)
- 1 tsp dried chives (or 1 TB fresh)
- 1 tsp dried dill
- 1 tsp garlic powder
- 3/4 tsp onion powder
- 2 TB coconut oil (or olive oil)
- 5 cloves garlic, minced
- 1 cup heavy whipping cream
- 1 cup shredded cheddar, divided
- 1/2 cup shredded whole milk mozzarella
- 6 slices thick bacon, cooked and crumbled
- 3 TB Parmesan cheese
METHOD
- Preheat oven to 350.
- Place cauliflower in large casserole dish (9×13).
- Mix chicken with parsley, chives, dill, garlic powder and onion powder.
- In skillet, heat the oil. Fry chicken until cooked through.
- Add garlic and stir until just fragrant (usually less than a minute) and remove from heat.
- Place chicken in casserole with cauliflower.
- Deglaze skillet with cream. Cook for a few minutes until it begins to thicken.
- Melt 1/2 cup of cheddar and all of mozzarella into cream. Add salt and pepper to taste.
- Add sauce to casserole dish, toss well to mix.
- Sprinkle remaining cheddar, bacon and Parmesan over top.
- Bake for 20 minutes.
NOTES
This makes 4 servings @ 73 g protein, 52 g fat, 59 total carbs (10 net carbs) and 804 calories.
You could make this much simpler by using precooked chicken tenders, replacing parsley, chives, dill, garlic and onion powder with 1 TB ranch dressing mix, and replacing bacon with bacon bits. You’d have to calculate the macros on your own though, but I don’t expect they’d be much different.
