This is a new recipe and I’m still working out the kinks, but I made it this week as part of my meal prep and attempt at yet another diet. It’s keto, Whole 30, and paleo. It’s not bad, but better if you top it with a little hot sauce and cilantro. Its a good casserole that can be portioned out into four and eaten as an easy lunch or dinner.
- 3-4 boneless skinless chicken breasts (I used three this time)
- Roasted Red Pepper Sauce
- Cashew Queso
- Badia Chili-Lime seasoning
- Roasted hatch chiles (I roast a bunch and then freeze them in parchment paper to have on hand)
- Jalapeños
- Cilantro (optional)
- Hot sauce (optional)
- onion powder
- salt and pepper
Step 1: Boil the chicken breasts until cooked and tender
Step 2: Make the roasted red pepper sauce and cashew queso
Step 3: Shred the chicken using a hand mixer, this is literally one of the best life hacks I’ve encountered
Step 4: add the Badia seasoning, onion powder, roasted chiles, salt and pepper, and roasted red pepper sauce (about 1 cup) and mix.
Step 5: add the cashew queso and mix in (about 1 cup)
Step 6: put in an 8×8 casserole dish, top with a few tbsp of the queso cashew and spread it across the top. Add chopped jalapeños to the top.
Step 7: Bake at 375 for about 20-25 minutes.
Serve this with some more cashew cream, hot sauce, chopped cilantro, and roasted red pepper sauce. It’s quick, easy, and compliant.
Just a home cook struggling to lose weight but eat great! 