Chicken · 25 min
Cheesy BBQ Chicken Bake with Green Onion-Bell Pepper Cauliflower Rice
- 25 min
- 2–6 servings
- 548 kcal / serving
Tender chicken fillets bake with cauliflower rice and melty cheese, accented by green peppers and green onions. It comes together quickly for a simple weeknight dinner.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¾ lbchicken breasts, boneless skinless
- 1 (12 oz) bagfrozen, riced cauliflower
- 1green bell pepper
- ½ small bunchgreen onions (scallions)
- ½ cupshredded cheese, Mexican blend
- green bell peppers
From the pantry: barbecue sauce, black pepper, crushed red pepper, extra virgin olive oil, garlic powder, salt
Cookware
baking dish · chef's knife · colander · cutting board · measuring cups · measuring spoons · medium saucepan · mixing bowls · oven mitts · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast · cauliflower
Shopping list by aisle
Produce
- 1green bell pepper
- ½ small bunchgreen onions (scallions)
- green bell peppers
Meat & seafood
- ¾ lbchicken breasts, boneless skinless
Dairy, eggs & chilled
- ½ cupshredded cheese, Mexican blend
Frozen
- 1 (12 oz) bagfrozen, riced cauliflower
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken breasts, boneless skinless | ¾ lb | 1 ½ lb | 2 ¼ lb |
| frozen, riced cauliflower | 1 (12 oz) bag | 2 (12 oz) bags | 3 (12 oz) bags |
| green bell pepper | 1 | 2 | 3 |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 small bunch |
| shredded cheese, Mexican blend | ½ cup | 1 cup | 1 ½ cups |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 425°F.
- Cut the chicken horizontally into thin fillets, place them in a baking dish, drizzle with oil, and season with salt and pepper.
- Bake the chicken until it is almost cooked through, about 10 minutes.
- Wash and dry the bell pepper, then trim, seed, and small-dice it; place in a small bowl.
- Rinse and trim the green onions, slice them thinly, and set aside a small handful for serving; add the rest to the bell pepper bowl.
- When the pan is hot, add oil and swirl to coat the bottom; add the bell pepper, green onion, and spices, cooking until just starting to soften, about 2 minutes.
- Stir in the cauliflower and water; bring to a simmer, then reduce heat and cook, stirring occasionally, until the liquid evaporates and the cauliflower is tender, 5–7 minutes more; remove from heat and cover to keep warm.
- Remove the chicken from the oven, drizzle with barbecue sauce over each fillet, and top with the shredded cheese.
- Return the dish to the oven and bake until the cheese is melted and the chicken is cooked through, 8–10 minutes more.
- To serve, divide the chicken and cauliflower rice among plates and top with the reserved green onions.
Two tips
- Chop the peppers and green onions ahead of time and refrigerate until ready to assemble.
- If you want a little extra kick, sprinkle a pinch of crushed red pepper into the cauliflower mixture while it cooks.
Nutrition per serving
- Calories
- 548 kcal
- Protein
- 50 g
- Carbs
- 33 g
- Fat
- 25 g
- Fiber
- 6 g
- Sodium
- 776 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.