Description
A low-carb, spicy twist on the classic chicken bake, featuring roasted cauliflower and broccoli in a buffalo sauce with melted cheese.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 2 cups broccoli florets
- 2 cups cooked shredded chicken
- 1/2 cup buffalo sauce (e.g., Frank's RedHot)
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons melted butter
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss cauliflower and broccoli florets with melted butter, salt, and pepper.
- Spread vegetables on a baking sheet and roast for 20 minutes, until tender.
- In a separate bowl, mix shredded chicken with buffalo sauce and ranch dressing.
- In a 9×13-inch baking dish, layer roasted vegetables and chicken mixture.
- Top with cheddar and mozzarella cheeses.
- Bake for 15 minutes, until cheese is melted and bubbly.
- Garnish with sliced green onions and serve.
Notes
For extra heat, add more buffalo sauce or a pinch of cayenne pepper. To make it dairy-free, use dairy-free cheese and ranch dressing.
Nutrition
- Calories: 350
- Sugar: 4g
- Fat: 22g
- Carbohydrates: 12g
- Protein: 28g