Go Back

Top Heavy Cauliflower Rice Chicken

Kelli - Can Cook, Will Travel
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!
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 236 kcal

Ingredients
  

Top Heavy Chicken Ingredients:

  • 4 Chicken Breasts trimmed
  • 1 Onion sliced into 1/2” slices
  • 1 Green Pepper sliced into 1/2” slices
  • Roasted Red Peppers
  • 1 can of Stewed Tomatoes
  • 1-2 cups of Cauliflower Rice
  • 1 tablespoon of Grapeseed Oil or olive oil
  • Salt & Pepper to taste
  • Cooking Spray
  • Fresh Basil for topping

Instructions
 

  • 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!