Fauxschetta Chicken Bake Recipe

We took our recipe for Bruschetta Chicken Bake and low-carbed it with cauliflower ... wow! Still delish!
  • Ready in: 35 minutes
  • Prep time: 5 minutes
  • Chill/Cook time: 30 minutes
  • By:
  • Servings: 6

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  • 1½ pounds boneless skinless chicken breasts, cubed and seasoned with salt and pepper
  • 8 ounces shredded mozzarella cheese, divided
  • 1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano or diced Italian tomatoes, undrained
  • 1 head cauliflower, cut into florets or 1 (16 ounce) bag fresh or frozen florets
  • 2 tablespoons cornstarch

cooking methods

  • Bake
  • Microwave


Serve tonight: Preheat oven to 400°. Grease a 9x13-inch baking pan with Avocado Oil; top with seasoned chicken and Onion Onion™ Seasoning. Sprinkle chicken with half the mozzarella cheese.

Place the cauliflower in a large bowl; cover and microwave on HIGH 3-4 minutes, until softened but not cooked through. Combine cornstarch with tomatoes and add to cauliflower; stir in Rustic Herb Seasoning. Spoon over cheese in pan. Bake 30 minutes or until internal temperature of chicken reaches 165°. Top with remaining cheese; bake an additional 5 minutes. Place under broiler to toast the cheese, if desired. Makes 6 servings.

This version creates a light broth - serve in bowls.

Freeze for later: Combine seasoned chicken and Onion Onion™ Seasoning in a gallon resealable freezer bag. Place cheese in a quart resealable freezer bag. Place tomatoes in a quart resealable freezer bag. Place all bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.

Serve with a garden salad.

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