Mexican Chicken Bake

Ingredients

• 1 heaping cup cottage cheese
• 2 eggs
• 1/2 large lime, juiced
• 1 tsp honey
• 1 tbsp tomato paste
• 2 tbsp hot sauce
• 1/2 tsp smoked paprika
• 1 medium to large head cauliflower (approx 1 1/2 lbs, 680 g)
• 2 chicken breasts (1 1/2 lbs, 680 g)
• 2 to 3 tbsp olive oil, divided
• Salt and pepper to taste
• 1 heaping tsp garlic powder
• 1 heaping tsp onion powder
• 15 oz black beans, drained and rinsed (425 g)
• 1 oz cherry tomatoes (about 300 g)
• 1 cup corn
• 8 oz shredded cheddar cheese (225 g)
• 1 jalapeño, sliced
• 5 oz shredded Colby Jack cheese (140 g)
• Minced cilantro for garnish
• Chili flakes for garnish

Method

1. Preheat oven and prepare cauliflower by chopping and cooking.
2. Cut chicken breasts, season with salt, pepper, garlic powder, and onion powder.
3. Sear chicken breasts in olive oil until browned.
4. Prepare sauce by mixing cottage cheese, eggs, lime juice, honey, tomato paste, hot sauce, and smoked paprika.
5. Combine cooked cauliflower, black beans, cherry tomatoes, corn, and seared chicken in a baking dish.
6. Pour sauce over the mixture and mix gently.
7. Top with shredded cheddar and Colby Jack cheese and sliced jalapeño.
8. Bake until cheese is melted and bubbly.
9. Garnish with minced cilantro and chili flakes before serving.