Creamy Mexican Chicken Bake

Mexican Dairy Free Creamy Chicken Bake

Ingredients:

  • 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

Directions:

  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.
Enjoy! 

 

Read more

Zubi's Bloody Mary Cocktail

Zubi's Bloody Mary Cocktail

Buffalo Roast Tacos with Purple Cabbage Slaw

Crockpot Beef Tacos with Purple Cabbage Slaw

Zubi's White Bean Salsa Hummus

Zubi's White Bean Salsa Hummus

Comments

Be the first to comment.
All comments are moderated before being published.