Ingredients

Scale

2 1/2 cups shredded chicken
3 cups riced cauliflower or spaghetti squash noodles*
1 1/2 cups monterey jack cheese
1 1/2 cups sharp cheddar cheese
3/4 cup greek yogurt, sour cream or mayo
2 cups yellow onion, chopped
2 cups carrot/broccoli slaw, chopped*
1 cup kale, finely chopped
1 cup bell pepper (red, yellow, orange), chopped
1 tbsp garlic
1 tbsp olive oil
2 tbsp butter, melted
1/4 – 1/2 cup hot sauce
salt and pepper, to taste
For topping: Avocado slices, green onions, tomatoes, bell pepper, sour cream, yogurt, etc.

Instructions

Add olive oil to a pan over medium high heat. Add in onion and cook for about five minutes, stirring occasionally so it doesn’t burn. Add in carrot/broccoli slaw, bell pepper and garlic, cook for another three minutes. Add in kale and cook until kale has wilted about 2-3 minutes.
In a baking dish (9×9 for taller, 9×13 for thinner), add the melted butter and greek yogurt (or sour cream or mayo). Mix together well (easiest to do with a fork or a whisk). Then add in shredded chicken. Coat chicken in yogurt/hot sauce mixture.
Add in onion, carrot, kale, bell pepper mixture. Combine well. Add in cauliflower or spaghetti squash noodles and combine well again. Add in half of the cheese, combine well. Top with remaining cheese.
Cook at 375 for 15 minutes until cheese is bubbly on top. You can also broil for about 5 minutes if you’d like.
Top with your favorite toppings. I used Avocado slices, red bell pepper and Green Onions.

Notes

To make paleo, omit cheese or use paleo friendly cheese. Use paleo mayonnaise instead of greek yogurt.

If you’re worried about carbs for Ketogenic, you can omit some or all of the onions, bell peppers and cauliflower. To up fat, add more mayonnaise, top with sour cream and avocado or add more cheese.

If you don’t want to use the carrot and broccoli slaw, you can just use sliced carrots.

It doesn’t really matter if you use greek yogurt, sour cream or mayo. The flavor won’t change very much and it’s really all for creaminess. Use whatever best suits your eating habits. I used greek yogurt.

I’ve made this with both spaghetti squash noodles and riced cauliflower. Both are very good. The flavors do vary, of course, but I’ve found both enjoyable and it’s also a good way to change it up sometimes.