Ginger and Rosemary Pork Marinade
A flavorful marinade combining fresh ginger, rosemary, garlic, and olive oil—ideal for grilling or roasting pork cuts.
Read MoreSpinach & Artichoke Casserole with Chicken & Cauliflower Rice
Drescription
This high-protein chicken casserole clocks in right around 400 calories to help you end your day feeling satisfied—not starved or overly full.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 2 cloves garlic, minced
- 1 (14 ounce) can artichoke hearts, rinsed and chopped
- 4 cups fresh or frozen cauliflower rice (see tip)
- 3 cups coarsely chopped fresh spinach
- 4 ounces reduced-fat cream cheese
- 1 cup shredded dill havarti cheese, divided
- 1 tablespoon chopped fresh dill
Directions
- Preheat oven to 375°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
- Heat oil in a large pot over medium heat. Add chicken, sprinkle with salt and pepper and cook, stirring, until opaque on all sides, about 8 minutes. Add garlic and cook, stirring, for 1 minute. Remove from heat.
- Pat artichokes dry. Add to the pot along with cauliflower rice, spinach, cream cheese and ½ cup dill Havarti. Mix until the cream cheese is melted.
- Transfer the mixture to the prepared baking dish and sprinkle with the remaining ½ cup dill Havarti. Bake until the cheese is melted, about 20 minutes. Remove from oven and let stand for 5 minutes. Sprinkle with dill before serving.
