Creamy Mexican Chicken Bake


  • 2 small eggplants

  • 1/3 cup Zubi's Crema

  • 1 1/2 cups cauliflower rice

  • 1 cup frozen spinach

  • 1 red bell pepper, chopped

  • 1/4 onion, chopped

  • 1 shredded chicken breast

  • 1/2 cup Zubi's Salsa


  1. Slice the eggplants lengthwise and roast (face down on a baking sheet) at 425 for about 25 minutes.
  2. Blend the cooled eggplant with the Crema.
  3. Combine the cauliflower rice, spinach, bell pepper, onion, chicken and salsa in a bowl.
  4. Add in the Crema eggplant mixture to the bowl with the veggies and combine.
  5. Transfer mixture to a skillet or baking dish and bake at 350 degrees for 25 minutes.
  6. Broil for 15 more minutes.
  7. Top with dairy-free yogurt/sour cream, Zubi's Salsa, cilantro and fresh tomatoes. ENJOY!
Recipe & photo created by Katie - @sunflower_inthecity.
For more of Katie's recipes visit her blog, The Sunflower Files.


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