Cheesy Zucchini and Chicken Casserole

Mar 16, 2022


1 tbsp avocado oil

1 lb boneless, skinless chicken breast cut into 1-inch pieces

¼ tsp Himalayan Sea salt

¼ tsp ground pepper

2 cloves garlic, minced

1 medium zucchini, sliced into ¼ inch pieces

½ cup low sodium chicken bone broth

4 cups cauliflower rice

3 cups fresh spinach

1 ½ cups light n fit plain Greek yogurt

½ cup shredded skim mozzarella cheese


  1. Preheat oven to 375ºF. Use olive oil spray to lightly coat a 9×13 inch baking dish.
  2. Heat oil in a large pot over medium high heat. Add chicken, sprinkle with salt and pepper and cook, stir until opaque on all sides, about 4 minutes.
  3. Add garlic and cook for 1 minute, continue stirring. Add zucchini and bone broth and stir until liquid is reduced and chicken is cooked through, 3-4 minutes. Remove from heat and stir in cauliflower rice, spinach, yogurt, and ¼ cup mozzarella cheese.
  4. Transfer mixture to the baking dish and sprinkle remaining cheese on top. Bake until the cheese is melted and starting to brown, 20-25 minutes. Let sit for at least 5 minutes before serving.

Nutritional info per serving: serves 6

Calories: 164

Protein: 20 g

Fat: 5 g

Carbs: 11 g

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