Pesto Chicken Bake with Cauliflower
Pesto Chicken Bake with Cauliflower
Ingredients
- 1 Cauliflower cut into florets
- 1 tbsp Olive oil
- 450 g Shredded chicken cooked
- ¾ cup pesto
- ¼ cup Heavy cream or coconut cream
- 1 cup Mozzarella grated, divided
- ½ tsp Salt
- ½ tsp Pepper
- 2 tbsp Fresh basil chopped
Instructions
- Preheat the oven to 200C. Lightly grease a 9×13 in (23×33 cm) casserole dish.
- Toss the cauliflower with olive oil. Sprinkle lightly with salt and pepper. Roast for 15-20 minutes, stirring halfway through, until crisp-tender.1 Cauliflower, 1 tbsp Olive oil, 1/2 tsp Salt, 1/2 tsp Pepper
- Remove cauliflower and reduce oven temperature to 180C.
- Mix the chicken and half of the grated mozzarella into the pan with the cauliflower.450 g Shredded chicken, 1 cup Mozzarella
- Stir together the basil pesto and cream. Pour evenly over the casserole, and mix until everything is coated evenly. Sprinkle remaining grated mozzarella cheese on top.3/4 cup pesto, 1/4 cup Heavy cream, 1 cup Mozzarella
- Return the casserole to the oven. Bake for 10-15 minutes, until the cheese is melted and bubbly. Garnish with fresh basil ribbons if desired.2 tbsp Fresh basil
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