ROTEL DIP CHICKEN

Your favorite Super Bowl dip turned into high protein meal! No chips necessary. Quick, easy, low-carb, keto-friendly and loaded with veggies…ENJOY!

Yields 2 servings

Ingredients:

• 2 pieces boneless, skinless chicken breast (if thick, slice them in half or pound out to make thinner pieces)
• Taco Seasoning (I use Flavor God’s Taco Tuesday)
• 4 oz. cream cheese, softened
• 2 tbsp mayonnaise
• 2 tbsp sour cream or greek yogurt
• 1 package frozen riced cauliflower
• 1 can Rotel tomatoes (drained)
• 1/2 cup shredded cheddar cheese (use more if you prefer)
• Salt & pepper

Directions:

1. Preheat oven to 425 degrees.
2. Spray a 13×9 baking dish with non-stick spray.
3. Season both sides of chicken breast with salt, pepper and taco seasoning to taste and add to baking dish in a single layer.
4. In a large bowl, mix cream cheese, mayonnaise, sour cream or greek yogurt until well combined.
5. Add frozen riced cauliflower, Rotel tomatoes and cheddar cheese to the bowl and mix well.
6. Spread rice mixture evenly over chicken.
7. Sprinkle with taco seasoning to taste.
8. Bake @ 425 for 25 minutes.

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Here are quick links to items you might need to create this recipe:

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