1/2 tablespoon avocado oil
1 heaping cup diced onion (120 grams)
3 cloves garlic, minced
1 medium diced green pepper (1 1/4 cup/150 grams)
2 cups cauliflower rice (200 grams)
8 ounces greek yogurt (1 cup)
4 ounces cream cheese, softened* (1/2 cup)
1 tablespoon nutritional yeast
1/2 teaspoon smoked paprika
2 cups packed shredded chicken (8 ounces)
3-4 medium-large jalapeños, diced**
1/2 cup shredded cheddar cheese (1.5 ounces)
3 pretzels, crumbled
salt and pepper, to taste
for topping: sliced jalapeños
Preheat oven 350 degrees Fahrenheit.
Heat acast iron, enameled cast iron, or oven-safe pan over medium-low heat. Add oil and let it get hot, about 30 seconds. Add onion, garlic, and salt and pepper and saute, stirring occasionally, for 3-5 minutes until softened and browned. Add green pepper and saute for another 3-4 minutes. Add cauliflower rice, mix to combine, and saute for another 3 minutes.
While veggies cook, make the cream cheese mixture. In a medium bowl, mix together the greek yogurt, softened cream cheese, nutritional yeast, paprika, and salt and pepper.
Once veggies are done cooking and are slightly softened, add shredded chicken, cream cheese mixture, and diced jalapeños to the pan. Mix well to combine and make sure everything is incorporated. See the pictures above for reference. Place in the oven and bake for 10-15 minutes until golden brown and bubbly.
While it bakes, shred your cheese and break up your pretzels. To do this, I added the pretzels to a bag and just pounded with my fist until broken up. Remove from oven and sprinkle with cheese. Then sprinkle with the crushed pretzel pieces. Add some sliced jalapeños if desired. Bake for another 5 minutes until cheese is melted and golden brown. Eat as a casserole or as a dip and enjoy!