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BBQ Chicken and Cheesy Cauliflower Rice Casserole Recipe

BBQ Chicken and Cheesy Cauliflower Rice Casserole recipe


This is a yummy chicken dish with cheesy cauliflower rice. It's like a warm hug on a plate. You cook chicken and veggies, add cheese, and bake it. It's easy and so good!


1 kg boneless skinless chicken breasts
2 (340 g) bags frozen riced cauliflower
2 red bell peppers
1 bunch green onions (scallions)
3/4 cup shredded cheddar cheese
1/2 cup barbecue sauce
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
2 tablespoons extra virgin olive oil
1/4 teaspoon garlic powder
1/2 teaspoon salt


Preheat oven to 220°C (425°F).
Cut the chicken breasts in half horizontally to make thin fillets. Place them in a baking dish, drizzle with 1 tablespoon olive oil, and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Bake the chicken in the preheated oven for 12 minutes or until almost cooked through.
While the chicken is baking, wash, dry, and dice the red bell peppers. Wash, dry, and slice the green onions, reserving a few for garnish.
Heat a large skillet over medium heat with the remaining 1 tablespoon olive oil. Add the diced bell peppers, most of the green onions, 1/4 teaspoon garlic powder, 1/4 teaspoon crushed red pepper, and a pinch of salt. Cook for about 3 minutes until softened.
Stir in the frozen riced cauliflower and cook for another 7-8 minutes until the cauliflower is tender and the liquid has evaporated.
Remove the chicken from the oven. Spread 1/2 cup barbecue sauce over the chicken fillets, then sprinkle with 3/4 cup shredded cheddar cheese.
Return the dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the chicken is fully cooked.
Serve the BBQ chicken on top of the cheesy cauliflower rice. Garnish with the reserved green onions.

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