Description
Serve this delicious, spicy dish over baked spaghetti squash or serve as a dip.
Ingredients
Scale
- 3 cups shredded, cooked chicken
- 5 slices turkey bacon, cooked and chopped
- 1/3 cup chopped jalapenos
- 1 lb bag frozen cauliflower
- 1/2 cup chopped green pepper
- 1 cup coconut milk, canned
- 1 cup shredded pecorino romano or other sheep cheese, optional
- 2 tablespoons nutritional yeast
- 1 teaspoon chili powder
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Mix chicken, bacon, and jalapenos together in a large bowl.
- Cook cauliflower and green pepper together in covered stock pan with 2 inches of water on medium for about 10 minutes.
- In a medium bowl mix coconut milk, pecorino romano (optional), nutritional yeast, chili powder, sea salt, pepper, garlic and onion powder together
- When the cauliflower and green pepper is fork tender, lightly chop it with a fork or knife to bite size pieces.
- Add cauliflower, green peppers, and coconut milk sauce to the chicken mixture.
- Transfer to a greased 9 x 13 casserole dish and bake, uncovered, at 350° for 30 minutes.
- Serve over baked spaghetti squash.