BRóCCóLI CAULIFLóWER RICE CHICKEN CASSERóLE

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INGREDIENTS
2 póunds skinless bóneless chicken breasts
1 tablespóón ólive óil
2 10-óunce bags frózen cauliflówer rice (ór 1 head óf cauliflówer, riced and cóóked)
1 16-óunce bag frózen bróccóli cuts
2 large eggs, whisked
3 cups, shredded mózzarella cheese
2 teaspóóns cóarse sea salt
2 teaspóóns garlic pówder
2 teaspóóns ónión pówder
2 tablespóóns butter, melted
1 cup shredded Italian blend cheese

INSTRUCTIóNS

1. Preheat óven tó 400°F. Spray a large 3-quart baking dish with nón-stick cóóking spray ór ólive óil. Set aside.
2. Slice chicken breasts in half hórizóntally tó make them thinner, lightly cóat them in ólive óil and place ón a baking sheet. Liberally seasón with salt and pepper and bake fór 20 minutes.
3. While the chicken is baking, heat the bags óf frózen cauliflówer rice and bróccóli accórding tó package instructións. Discard any excess water ór móisture.
4. Remóve chicken fróm óven and let cóól fór 5 minutes. Carefully chóp baked chicken intó bite-sized pieces.
5. In a large bówl, add cóóked cauliflówer rice, bróccóli, chicken, eggs, mózzarella cheese, salt, garlic pówder, ónión pówder and butter. Tóss tógether until fully cómbined.
6. Transfer casseróle mixture tó the prepared baking dish and tóp with the remaining Italian blend cheese.
7. Bake fór 50 minutes, until the cheese ón tóp has fully melted and started tó brówn slightly. Let cóól fór 10 minutes befóre serving.

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