Shredded Chicken & Cauliflower Bake

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Shredded Chicken & Cauliflower Bake

Course: Dinner
Keyword: chicken, gluten-free, grain-free
Calorie: 100-200
Protein: 10-20g
Servings: 4
Calories: 173kcal


  • 7 ozs Chicken Breast, Cooked (shredded)
  • 1 1/2 cups Cauliflower Rice
  • 2 tbsps Water
  • 2 tbsps Mayonnaise
  • 2 tbsps Dijon Mustard
  • 1/2 tsp Ground Sage
  • 1/8 tsp Sea Salt
  • 2 ozs Mozzarella Cheese (shredded, divided)


  • Preheat the oven to 350ºF (175ºC).
  • In a mixing bowl, combine all of the ingredients with half of the cheese. Stir until well combined.
  • Transfer the mixture into ramekins and top with the remaining cheese. Bake for 15 to 20 minutes, or until warmed through and the cheese is browned. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Serving Size

    One serving equals one ramekin but if having as a stand alone meal, double for more substantial calories and protein.
  • Dairy-Free

    Use vegan cheese instead of mozzarella cheese.
  • More Flavor

    Add your choice of herbs and spices. Add more vegetables like spinach, peas, mushrooms, or other leftover veggies to the chicken cauliflower mixture.
  • Additional Toppings

    Top with black pepper, red pepper flakes, avocado or salsa.
  • No Ramekins

    Use a baking dish instead and adjust the cooking time as needed.


Serving: 4g | Calories: 173kcal | Carbohydrates: 2g | Protein: 18g | Fat: 9g | Cholesterol: 67mg | Sodium: 279mg | Fiber: 1g | Sugar: 1g | Vitamin A: 127IU | Vitamin C: 0mg | Calcium: 63mg | Iron: 0mg

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