Mexican Chicken and Cauliflower Bake with Peppers and Cheddar

A juicy low-carb bake with tender chicken, cauliflower and bell pepper in a spiced tomato sauce, topped with cheddar. It's filling without a side dish and has almost no carbohydrates.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 300 g chicken breast fillet
• 400 g cauliflower
• 1 pc red bell pepper
• 1 pc onion
• 1 pc garlic clove
• 200 g passata
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp sweet paprika powder
• 0.5 tsp chili powder
• 2 pc eggs
• 100 g crème fraîche
• 100 g cheddar, grated
• 1 pc lime
• 1 bunch coriander
• salt
• pepper

Method

1. Preheat the oven to 200 °C top and bottom heat. Pat the chicken breast fillet dry and cut into roughly 2 cm cubes.
2. Trim the cauliflower and divide into small florets. Deseed the pepper and cut into pieces, finely dice or chop the onion and garlic.
3. Heat the olive oil in a large ovenproof pan. Sear the chicken all over for 3 to 4 minutes, then remove and set aside.
4. Sweat the onion and pepper in the pan for 3 minutes. Briefly toast the garlic, cumin, paprika powder and chili powder until fragrant.
5. Stir in the passata, season with salt and pepper and simmer for 2 minutes. Fold in the cauliflower and chicken.
6. Whisk the eggs with the crème fraîche, season with salt and pepper and pour over the bake. Sprinkle the cheddar on top.
7. Place the pan in the oven and bake the bake for about 20 minutes, until the cheese is golden brown and the mixture has set.
8. Halve the lime. Coarsely chop the coriander, sprinkle it over the bake and drizzle with a little lime juice. Serve warm.