Ingredients
Units
Scale
- 1 pound chicken breast, diced
- 2 cups cauliflower rice
- 2 eggs
- 1 cup bell peppers, diced
- 1 cup zucchini, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup diced tomatoes
- 2 cups fresh spinach
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup mushrooms, sliced
- 2 tablespoons parsley, chopped
- 1 teaspoon basil, dried
- 1/2 teaspoon red pepper flakes
Instructions
- Preheat your oven to 375°F (190°C). Prepare ingredients by dicing the chicken, bell peppers, zucchini, and onion. Mince the garlic and pulse cauliflower in a food processor to create rice-like texture.
- Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion and bell peppers, and sauté for three minutes until softened.
- Stir in the minced garlic and cook for another minute.
- Add diced chicken, seasoning with salt, pepper, Italian seasoning, and paprika. Cook for 5-7 minutes until mostly cooked through.
- Mix in cauliflower rice and diced tomatoes, cooking for another three minutes.
- Whisk together eggs, mozzarella, and Parmesan in a bowl. Pour over the skillet mixture and stir gently.
- Fold in fresh spinach until just wilted. If the skillet isn’t oven-safe, transfer to a casserole dish.
- Bake uncovered for 15-20 minutes until eggs are set and top is golden. Allow to rest for a few minutes before slicing.
Notes
Use fresh vegetables for best flavor. Experiment with different cheeses if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main course
- Method: Baking
- Cuisine: American
- Diet: Diabetic, Low Carb
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 150mg