Recipe: Spinach Artichoke Cauli + Chicken Bake

There’s just something that warms my belly and my soul about putting a lil fitlicity flair on meals that traditionally lack nutritional value. These recipes are usually my idea of comfort food: hearty, made in one big dish, most likely cheesy, and definitely served hot. Introducing my take on a Spinach Artichoke Casserole that is packed with just as much protein and fibrous veggies as it is familiar flavor. This combo is super macro-friendly and uses carefully selected ingredients that taste like the real deal 2/$20 app (you know what I’m talking about ;)) with a major nutritional boost.

Spinach Artichoke Cauli + Chicken Bake
Yields: 3-4 servings

Ingredients:

• 1 medium head cauliflower, chopped into florets
• 8 oz lean ground chicken
• 3 large cloves garlic, diced
• 1/2 onion, chopped
• 1 bag (6 oz) baby spinach, steamed
• 1 can artichoke hearts, drained and quartered
• 2/3 cup (150 g) non-fat, plain greek yogurt
• 1/2 cup cottage cheese
• 1 oz shredded mozzarella
• 2 tbsp grated parmesan
• Salt & pep to taste

Method

1. Preheat your oven to 400 degrees
2. Assemble your cauliflower florets on a parchment lined baking sheet and drizzle with 1 tsp EVOO and dash with salt and pepper. Roast for about 30 minutes or until tips are golden.
3. Meanwhile, sauté ground chicken, garlic, and onion over medium heat until chicken is browned and onions are translucent & fragrant.
4. Add remaining ingredients in a large bowl and stir to combine. If you’ve got a lot of excess liquid, give the mixture a quick drain. (P.S. I steamed my spinach in the microwave. It’s super fast and prevents excess liquid from forming!)
5. Mix in chicken mixture and roasted cauliflower and add to a medium sized casserole dish.
6. Bake for 25 minutes or until cheese is super melty!