Description

This Paleo Chicken Casserole delivers high-quality protein, nutrient-dense vegetables, and a creamy sauce made from whole-food ingredients, providing comfort food without sacrificing health.

Ingredients

Scale

1.5 lbs Chicken Breast or Thighs, boneless skinless, cut into bite-sized cubes
4 cups Broccoli Florets, fresh
2 cups Cauliflower Rice
2 tablespoons Avocado Oil
1 can (13.5 oz) Full-Fat Coconut Milk, unsweetened
3 tablespoons Nutritional Yeast
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
Sea Salt & Black Pepper, to taste
1/4 cup Sliced Almonds

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Instructions

Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with avocado oil
Heat a large skillet over medium-high heat and add 1 tablespoon of avocado oil. Sear the cubed chicken for 5-6 minutes until browned
In a medium bowl, whisk together coconut milk, nutritional yeast, garlic powder, onion powder, salt, and pepper
In the prepared baking dish, place cauliflower rice and broccoli florets. Top with seared chicken and pour the coconut milk mixture over everything. Toss gently to coat
Cover with foil and bake for 20 minutes. Then remove foil, sprinkle with sliced almonds, and bake uncovered for an additional 10-15 minutes until almonds are golden brow
Let sit for 5 minutes before serving

Notes

Store in an airtight glass container for up to 4 days. Flavors improve after resting.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 410 kcal
Sugar: 3g
Sodium: 400mg
Fat: 24g
Saturated Fat: 19g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 6g
Protein: 38g
Cholesterol: 150mg