High-Protein Cheesy Ground Chicken Casserole Recipe With Riced Cauliflower (9 Ingredients) by Elisa Schmitz

Looking for an easy high-protein dinner? I've got a good one for you. This cheesy high-protein ground chicken skillet casserole recipe with cauliflower and tomato is so simple to make, and it's loaded with flavor and nutrition.

This creamy skillet casserole recipe is packed with protein, thanks to the ground chicken, cheese and Greek yogurt. Check out the health benefits of protein. This delicious and nutritious recipe also includes lots of vegetables. Check out the health benefits of cauliflower and the health benefits of bell peppers. The onions, garlic and tomatoes add a mouth-watering flavor that is just so good!

Photo credit (all photos): Elisa Schmitz

Here's your simple gluten-free shopping list for this easy one-pan dinner recipe: extra virgin olive oil, onion, green bell pepper, ground chicken, riced cauliflower, diced tomatoes, low-fat plain Greek yogurt, mozzarella cheese and shredded Parmesan cheese. You combine the ingredients in the skillet on the stovetop then bake until it's golden brown.

Cooking Tip: If your riced cauliflower is frozen, prepare it in the microwave according to package directions (I steamed mine in the microwave for a few minutes before using).

I served this savory high-protein meal for dinner over rice, but it also would be great over pasta or all on its own. Easy and delicious!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 9

Ingredients

• 1 1/2 tablespoons extra virgin olive oil
• 1 cup onion, diced
• 1 cup green bell pepper, diced
• 1 pound ground chicken
• 1 cup low-fat plain Greek yogurt
• 3/4 cup shredded mozzarella cheese
• 3/4 cup shredded Parmesan cheese
• 12 ounces riced cauliflower
• 14.5 ounces (1 can) diced tomatoes, drained

Here's how to make it:

1. In a cast iron skillet over medium heat, add the olive oil, onions and peppers. Stir to combine. Add the ground chicken. Break it up and sauté with the vegetables until it's browned and cooked through. (I used green bell pepper, but you can use any color bell pepper you prefer.)
   
2. In a large mixing bowl, add the Greek yogurt, mozzarella cheese, Parmesan cheese, riced cauliflower and diced tomatoes. Season with sea salt and black pepper, to taste, if desired. Stir to combine. (Drain the diced tomatoes well before using.)
   
3. Add the cheese mixture to the skillet and stir until everything is thoroughly combined.
   
4. Bake at 425 degrees F for 15 to 20 minutes, or until cooked through and golden brown.
   
5. Allow to cool for a few minutes before serving. Garnish with fresh parsley, if desired.
   
6. Store leftovers in an airtight container in the refrigerator and reheat in the microwave.
   

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