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White Chicken Chili Bake

A lighter, fresher version of traditional tomato chili, this dish is thick, creamy, and bursting with flavors of cumin and lime.
4 Servings -
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Servings:4  | Calories:514 | Total Fat:24g  | Chol:268mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 24g
37 %
Sat Fat 9g
45 %
Total Carb 17g
6 %
Fiber 7g
28 %
Sugars 5g
Cholesterol 268mg
89 %
Sodium 1197mg
50 %
Protein 59g
117 %
50% Boneless, skinless chicken
23% Others combined
15% Avocado
10% Coconut milk
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1/2 red onion, chopped
1 large carrot, finely diced
2 garlic cloves, minced
1 green bell pepper, chopped
2 tsp cumin
1 tsp coriander
1/2 tsp chili powder
1/2 tsp oregano
2 cups chicken broth*
1/2 cup coconut milk
juice of 1 lime, plus more lime wedges for serving
1 1/2 tsp arrowroot flour*
salt & pepper, to taste
1-2 lbs boneless, skinless chicken (breasts, thighs, or rotisserie chicken), fully cooked and chopped or shredded
12 oz “riced” cauliflower*
3 eggs
avocado oil, for cooking
optional garnish: chopped cilantro, hot sauce, sliced avocado

Directions : View recipe directions on
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