Yield 4 servings
My version of a healthy comfort food that I grew up on in the Midwest packed with chicken and veggies. It's so delicious and easy!
Begin by preheating the oven to 450 degrees. Then heat the oil in a pan over medium heat. Season the chicken with salt and pepper on both sides and cook for 2-3 minutes on each side just to start browning it.
Spray a baking dish with cooking spray, and spread half of the can of stewed tomatoes on the bottom of the pan.
Place the chicken on the bottom of the pan on top of the tomatoes. Then top each chicken breast with 1/4 to 1/2 cup of cauliflower rice followed by 1 slice of onion, 1 piece of roasted red pepper, and 1 slice of green onion. Finally spoon the remaining stewed tomatoes over the top and cover the pan with foil.
Bake for 25-35 minutes or until the chicken is fully cooked (about 165 degrees internal temperature).
Remove from the oven and let it sit for about 5 minutes, and then serve while still warm. Serve 1 top heavy chicken breast per person and spoon extra tomatoes over the top. Enjoy!
Serving Size 1 chicken breast with toppings
Amount Per Serving
% Daily Value
Total Fat 5 g
Saturated Fat 1 g
Unsaturated Fat 3 g
Cholesterol 77 mg
Sodium 570 mg
Total Carbohydrates 13 g
Dietary Fiber 4 g
Sugars 9 g
Protein 31 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Can Cook, Will Travel at https://cancookwilltravel.com/top-heavy-cauliflower-rice-chicken/