My local grocery store was featuring freshly roasted hatch green chilies and I about lost my mind. Roasted green chilies are what dreams are made of. So immediately after plucking a bowl of these from the display, I knew exactly what I wanted to make and began collecting ingredients to make this spicy and scrumptious dinner.
Ingredients:
2 tbsp butter, softened
1.5 lbs boneless, skinless chicken thighs (about 6 thighs)
1/4 cup chicken bone broth or stock
1/2 head small cauliflower, sliced
1 cup kale, ripped into small pieces
1/2 cup green chilies
2 cloves garlic, minced
1/4 onion thinly sliced
1 tsp paprika
1/4 tsp pink salt
1/4 tsp black pepper
8 oz monterey jack cheese, shredded
For the guacamole:
2 tbsp cilantro, chopped
4 slices cooked bacon, chopped
1 avocado
1 tsp lime juice
1/2 tsp salt
There’s really not much to preparing this dish. There is only a few minutes of prep and then you layer it in a casserole dish and bake it. So let’s get this green chili party started!
Preheat the oven to 375 degrees.
Prep your veggies: slice the cauliflower, chop the chilies, garlic and cilantro. Shred the cheese. Cook the bacon in an oven or pan until crispy and then chop it up.
Grab a medium sized casserole dish. Butter the bottom and sides.
Then layer the bottom of the dish with the sliced cauliflower and top with the kale. Place the chicken thighs along the casserole dish in a single layer. Pour the chicken broth/stock all around in the dish.
Season the chicken with pink salt, pepper and paprika. Top with garlic and onions and then add the shredded cheese evenly along the dish.
Wrap the casserole dish tightly with tin foil and bake in oven for 45 minutes.
In the meantime, let’s make some homemade guac! You can of course use store bought guac but since we have some time while we are waiting for the chicken to cook we may as well make it fresh.
Put the guac in a bowl and mash it with a fork. Add salt, chopped cilantro and lime juice and mix well. Taste and add more lime juice or salt if you feel it’s needed.
When the 45 minutes are up, remove the tin foil and broil for 5 minutes.
Remove from oven.
Serve with guac and a dollop of sour cream and some hot sauce or salsa. Just before shoving this in my mouth, I decided to sprinkle the top with some bacon bits and I was not disappointed with the result.
Chicken Green Chili Bake
Ingredients
For the Chicken Bake
- 2 tbsp butter softened
- 1.5 lbs chicken thighs boneless, skinless
- 1/4 cup chicken bone broth
- 1/2 head small cauiflower sliced
- 1 cup kale small pieces
- 1 cup green chilies chopped
- 2 cloves garlic minced
- 1/4 onion thinly sliced
- 1 tsp paprika
- 1/4 tsp pink salt
- 1/4 tsp black pepper
- 8 oz Monterey Cheese shredded
For the Guacamole
- 1 avocado mashed
- 1 tbsp cilantro chopped
- 1 tsp lime juice
Instructions
- Preheat oven to 375 degrees. Grease casserole dish with butter. Layer bottom of dish with sliced cauliflower, kale, chicken, onion and garlic. Season with paprika, salt and pepper. Top with cheese. Wrap casserole dish tightly with tin foil and bake for 45 minutes. Remove the tin foil and broil for 5 minutes. Make the guac by mashing avocado in a bowl and mixing with cilantro, salt and lime juice. Serve chicken chili bake with guac, some sour cream, bacon bits and hot sauce or salsa.
Notes
Macros
Servings 4
Amount per serving
Calories 572
Total Fat 39g
Carbohydrate 16g
Dietary Fiber 5g
Net Carbs 11g
Sugars 5g
Protein 47g
Potassium 765mg
Vitamin A 153%
Vitamin C 103%
Calcium 78%
Iron 19%
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