This is my Southwestern-esque take on Shepherd’s Pie. It’s got a great heat coming through from the chili seasoning, a good balance of acidity and sweetness from the tomatoes, and plenty of cheese to boot. The cauliflower on top just adds a layer of fluffy goodness that lightens up what might be considered a heavy dish.
One tip to make things go a little quicker is to pre-cook the cauliflower when you start browning the chicken. It will still be warm enough to melt the cheese into the cauliflower, and will save on 5-6 minutes of down time while you’re cooking. This way, you can have everything ready in just about 30 minutes.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
– 1.75 lbs. Chicken Thighs, boneless skinless
– 1 1/2 tsp. Chili seasoning
– 2 tbsp. Olive Oil
– 4 oz. Cream Cheese
– 4 oz. Cheddar Cheese
– 1 cup Green Chilies and Tomatoes
– 3 tbsp. Parmesan Cheese (~45g)
– 1/4 cup Sour Cream
– 16 oz. package Frozen Cauliflower
– 1 medium Jalapeno Pepper
– Salt and Pepper to Taste
This makes a total of 6 servings of Nacho Chicken Casserole. Each serving comes out to be 426 Calories, 32.2g Fats, 4.3g Net Carbs, and 30.8g Protein.
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