Keto Tangy Nopales Chicken Casserole Recipe

Gluten Free
Lunch
Main Dishes
4.7/5
(1160 reviews)
Keto Tangy Nopales Chicken Casserole
Zylo Recipes

Description

This satisfying meal comes together quickly, making it perfect for a weeknight dinner. Tender shredded chicken forms the base, mingling with the refreshing crunch of crisp lettuce and hearty cauliflower rice. The star of this dish is the inclusion of nopales, or cactus pads, which offer a distinctive tangy flavor and a pleasantly chewy texture.

The gentle heat of melted pepperjack cheese binds the components, creating a comforting and flavorful experience. The nopales, often found in the international foods section, add a unique dimension to the dish. Their subtle tanginess complements the richness of the chicken and cheese, while their texture provides a delightful contrast to the other ingredients.

A generous squeeze of fresh lime juice brightens the entire dish, adding a zesty note that awakens the palate. Fresh cilantro, with its vibrant aroma and flavor, further enhances the overall freshness of the meal. To prepare, simply sauté the shredded chicken until heated through, then combine it with the cauliflower rice, lettuce, and nopales.

Top with pepperjack cheese and melt until bubbly and golden. Finally, garnish with fresh lime and cilantro for a burst of flavor. This versatile dish can be customized to your liking – add your favorite hot sauce for an extra kick, or include other vegetables like diced bell peppers or onions for added color and nutrients.

Enjoy this vibrant and flavorful meal as a lighter alternative to traditional fare, offering a balance of taste and texture that is sure to please.

Preparation Time

Prep Time
20 min
Cook Time
40 min
Total Time
1 h 0 min

Nutrition Information

Per 1 portion serving
C
Calories
450 Kcal

C
Carbs
12 g
Fi
Fiber
6 g
Sugar
5 g

P
Protein
38 g

C
Fats
28 g
Saturated Fats 10 g
Unsaturated Fats 15 g

Cholestrol 140 mg
Sodium 750 mg
Potassium 600 mg
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Ingredients

    1.
    Boneless Skinless Chicken Breast
    Boneless Skinless Chicken Breast
    18 ounce
    2.
    Salt
    Salt
    ¼ teaspoon
    3.
    Black Pepper, Ground
    Black Pepper, Ground
    ¼ teaspoon
    4.
    Olive Oil
    Olive Oil
    1 tablespoon
    5.
    Tender Cactus Nopalitos by Goya
    Tender Cactus Nopalitos by Goya
    4 ounce
    6.
    Cilantro
    Cilantro
    3 gram
    7.
    Lime Juice, Fresh
    Lime Juice, Fresh
    ½ tablespoon
    8.
    Cauliflower Rice
    Cauliflower Rice
    12 ounce
    9.
    Salt
    Salt
    ¼ teaspoon
    10.
    Black Pepper, Ground
    Black Pepper, Ground
    ¼ teaspoon
    11.
    Onion Powder
    Onion Powder
    ⅛ teaspoon
    12.
    Garlic Powder
    Garlic Powder
    ⅛ teaspoon
    13.
    Shredded Lettuce
    Shredded Lettuce
    2-¾ ounce
    14.
    Pepper Jack Cheese
    Pepper Jack Cheese
    1 cup, shredded

Instructions

    1.
    Start by butterflying your chicken breasts to ensure even cooking. Sprinkle the first portion of salt and pepper evenly over the exposed tops of the chicken.
    2.
    Heat olive oil in a pan over high heat. Place the chicken in the pan, seasoned side down. Cover the pan with a lid and cook for about 5 minutes per side. For a more charred edge, cook for a longer time uncovered.
    3.
    Set the cooked chicken aside to cool. Once cool enough to handle, shred the chicken using two forks. In a mixing bowl, combine the shredded chicken with nopales (cactus), cilantro, and lime juice. Set this mixture aside.
    4.
    In another mixing bowl, combine raw cauliflower rice with the second portion of salt and pepper, onion powder, garlic powder, and shredded lettuce. Mix well to combine all ingredients.
    5.
    Preheat your oven to 375 degrees Fahrenheit. Spray a 9x13 inch glass baking dish with pan spray. Spread the cauliflower mix evenly on the bottom of the dish. Spread the chicken and nopales mixture on top of the cauliflower. Finally, sprinkle shredded pepperjack cheese evenly over the entire top of the casserole.
    6.
    Cover the dish with foil and bake for 20 minutes. Uncover the dish and bake for an additional 10 minutes, or until the edges are golden brown. Allow to cool slightly before serving. Enjoy!