このメキシカンチキンベイクがネットで話題沸騰中！高タンパク＆高食物繊維🔥

このメキシカンチキンベイクがネットで話題沸騰中！高タンパク＆高食物繊維🔥

Hey everyone, welcome back to 
Pure Delicious. I hope you’re having a beautiful day. I’m starting by chopping the cauliflower. You’ll need a large head about 1 1/2 lbs give or take. Cut it into small florets. Cauliflower is like a blank canvas. It takes on whatever you cook it with and by 
the end it’s bursting with flavor. Heat a tablespoon of olive oil over medium high heat. Sear the small florets for about 5 minutes until they develop nice brown spots. Today we’re making a Mexican chicken bake that’s packed with protein, loaded with fiber, and it’s an all-in-one flavor explosion. Take two chicken breasts and cut them into bite-sized pieces. For a vegetarian version, skip the chicken and put it together as normal. Just toss in some extra beans or veggies to keep it hearty and filling. Chicken breast is packed with protein, 
giving this casserole a boost that keeps   you full and energized, all while 
staying light and flavorful. If you’re not a fan of cauliflower, broccoli 
florets make a great substitute here. Pat the chicken dry with paper towels. Then season with salt. A generous teaspoon each of 
garlic powder and onion powder. Give it a gentle toss to combine. 
Coating the chicken pieces with the seasoning. The cauliflower is done. Just 
look at those brown charred florets. They’ll bring so much flavor to the casserole. Season lightly with salt and pepper. Then remove and set aside. Drizzle about a tablespoon of olive oil into the same skillet and let it heat gently. Add the chicken, arranging the pieces in a single layer. Cook the chicken until golden on 
all sides, about 6 to 7 minutes, flipping halfway through. You’ll need 8 oz or about 225 g of shredded cheddar cheese. I like shredding the cheese from a block myself because it melts better and has so much more flavor. I want to take a moment to thank all of 
my subscribers. I am so grateful to all of you for supporting this channel. Your encouragement and love are what make its growth and success possible. Thank you. Once the chicken is cooked through and golden, remove it from the heat and set it aside. Now it’s time to make our creamy 
sauce. Add a heaping cup of cottage cheese to a mini food processor. Cottage cheese not only makes the sauce creamy, but it also adds a boost of 
protein. Next, crack in two eggs. I’m using Frank’s Red Hot sauce here. It adds a gentle kick without making 
the casserole too spicy. Add a tablespoon of tomato paste half a teaspoon of smoked paprika and a teaspoon of honey. Squeeze in the juice from half of a 
large lime. Instead of cottage cheese, you can use ricotta. It works perfectly as a substitute. Give it a few pulses until the sauce is silky and smooth. Now it’s time to assemble, Add the cauliflower back into the skillet. Add 15 oz or 425 g of cooked beans. Black beans give a nice pop of color, but any beans you have will work just 
fine. Then add a cup of corn. Next, toss in 10 oz or roughly 300 g of cherry tomatoes Add the shredded cheddar to the skillet. Finally, drizzle the silky sauce mixture into the skillet. Give everything a good stir so the cheese, 
sauce, and vegetables are all nicely   combined. Then transfer the mixture to a 9 by13 inch baking dish, spreading it out evenly. Give it a gentle press to compact everything. Sprinkle 5 oz about 140 gram of ColbyJack or your favorite mixed cheese on top for 
a melty golden finish. Leftovers keep well for up to 5 days in the fridge or 3 months in the freezer. Slice one hot pepper to add a little kick on top. Remove the seeds if you want it a little milder. Bake in a preheated oven at 
375° F or 190° C for 35 minutes. Finally, chop a handful of cilantro to 
sprinkle on top. To reheat the leftovers, thaw overnight if frozen. Then reheat gently in 
a covered pan on low heat until warmed through. And here it is, warm, hearty, and inviting. Garnish with a sprinkle of chili flakes and finish it with some minced 
cilantro for a fresh, bright touch. Now it’s the moment of truth. Let’s scoop 
out a portion. Just look at how creamy it is. Trust me, this recipe is one of the heartiest dinners you’ll ever make. Serve it with avocado slices for a 
creamy, cooling touch. I hope this recipe becomes a new favorite. Until next time, stay safe. Cozy and blessed. 😊❤️

Today we’re making a hearty, flavor-packed Mexican Chicken & Vegetables Bake — a one-pan, high-protein, high-fiber comfort meal that’s both delicious and satisfying. Whether you’re cooking for family, meal prepping, or just craving something cozy, this easy casserole is perfect.

Welcome to Pure Delicious! In this video, we’re making a Mexican Chicken & Vegetables Bake — a warm, hearty, and high-protein one-pan meal that’s as nourishing as it is flavorful. Tender chicken, roasted cauliflower (or broccoli florets), creamy sauce, and melty cheese come together for the ultimate comfort dinner.

This recipe is easy to make, full of color, and bursting with bold Mexican-inspired flavors. It’s perfect for weeknights, meal prep, or whenever you’re craving something cozy and satisfying. Plus, you can easily make it vegetarian by skipping the chicken and adding extra beans or veggies — it’s just as delicious.

Whether you’re cooking for family or meal-prepping for the week, this dish brings everything you love into one comforting bake — creamy, cheesy, hearty, and full of protein.

📌Why you’ll love it:
• High-protein and high-fiber — keeps you full and satisfied.
• One-dish meal — effortless and delicious.
• Cozy, hearty comfort food with a Mexican twist.
• Flexible: adaptable to vegetarian, freezer meals, and easy reheating.

🍽️ Ingredients:
The sauce 👇🏻
– Cottage cheese: 1 heaping cup
– 2 eggs
– 1/2 large lime, juiced
– Honey: 1 tsp
– Tomato paste: 1 tbsp
– Hot sauce: 2 tbsp ( I used Frank’s which is not very hot)
– Smoked paprika : 1/2 tsp
The base and adds in 👇🏻
– cauliflower: a medium to large head, approx 1 1/2 lbs, about 680 g
– 2 chicken breasts: 1 1/2 lbs, 680 g
– Olive oil : 2 to 3 tbsp, divided
– Salt and pepper to taste
– Garlic powder and onion powder: 1 heaping tsp of EACH one
– Black beans, drained and rinsed: 15 oz, 425 g, ( can swap for any beans you have)
– Cherry tomatoes: 1 oz, about 300 g
– Corn : 1 cup
– Shredded cheddar cheese: 8 oz, 225 g
– 1 jalapeño, sliced ( for topping)
– Shredded Colby Jack or your favorite cheese : 5 oz, 140 g
– Minced cilantro, chili flakes: for garnish

Timestamps 🕰️
0:00 – Prepping and cooking cauliflower
0:55 – Cutting, Seasoning chicken & searing
3:01 – Prepping rest of the ingredients
3:47 – Making the sauce
4:55 – Assembling the casserole
6:07 – Topping and baking
7:08 – Garnishing and tasting

💡 Pro tips / Variations:
• Vegetarian? Skip the chicken and add extra beans or veggies.
• Use fresh block cheddar or Colby Jack for better melt.
• Want more heat? Use hotter hot sauce or add a pinch of cayenne to the sauce
• Leftovers: store in an airtight container in fridge (up to 5 days) or freeze (up to 3 months). Thaw overnight and reheat on low heat in a covered pan.

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#mexicanchicken #vegetablebake #onepancasserole #highproteinrecipe #comfortfood #easydinner #healthymeals #vegetarianoption #mealprep