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Chicken Paleo Broccoli Casserole

September 13, 2020

Okay. To start, I’m renaming this one: Winner, Winner, Chicken Dinner. Been trying to eat more whole and less processed meals, and this one is a winner in that regard. In my quest, I’ve done a bit of research and this recipe comes from one of my favorite food bloggers, Michele from PaleoRunningMomma.com 

Here is the link to this recipe at Michele’s website: https://www.paleorunningmomma.com/paleo-chicken-broccoli-rice-casserole-whole30/

Or continue reading on below for another round of “Kinda Cooking in the Kitchen with Carley”.  

Enjoy!

Winner, Winner, Chicken Dinner (A.K.A. Paleo Chicken Broccoli Casserole)

Ingredients:

For the sauce:

~3 tablespoons ghee

~1 medium onion, chopped

~4 cloves garlic, minced

~2 tablespoons tapioca flour

~1 3/4 cup chicken bone broth

~1/2 cup full fat coconut milk

~1 tablespoon spicy brown mustard

~2 tablespoons nutritional yeast

~Sea salt and pepper to taste

~1 teaspoon fresh minced sage leaves

~1 tablespoon fresh minced rosemary

Remaining Ingredients:

~12 ounces cauliflower rice

~1 pound boneless, skinless chicken breasts

~1 pound broccoli florets

~3 tablespoons avocado oil or olive oil

~Salt and pepper to taste

~1/2 pound nitrate & sugar free bacon.

Preparation:

~Pre heat oven to 425 degrees

~Place chicken on parchment paper lined baking sheet and drizzle 1 1/2 tablespoons of olive oil on top. Sprinkle with salt and pepper

~Toss broccoli with 1 1/2 tablespoons avocado oil and salt and pepper in bowl.

~Place broccoli on another parchment paper lined baking sheet.

~Place chicken in oven for 20-25 minutes. Mid-way through, flip chicken.

~Place broccoli in oven for 15-20 minutes, stirring halfway through.

~While chicken and broccoli are in oven, cook bacon and drain. ~

~Lower oven temp to 400 degrees once chicken/broccoli are done.

~For the sauce, heat a medium saucepan over medium heat and add the 3 tablespoons of ghee.

~Add in the onions and cook until translucent. Then add garlic.

~Pour chicken broth into bowl, and whisk in tapioca flour. Then add to pan.

~Immediately add in coconut milk, mustard and nutritional yeast and whisk away.

~Turn up the heat to boil while stirring.

~Once boiling, reduce heat to a simmer and continue to stir for a minute until thickened.

~Add in salt and pepper to taste, along with herbs.

~Lastly, stir in cauliflower and remove from heat.

~Cut chicken into bite sized pieces or shred and place in casserole baking dish.

~Add in the roasted broccoli and top with the sauce mixture.

~Stir to evenly coat.

~Crumble and sprinkle bacon on top.

~Place in oven and bake for 20 minutes.

~Enjoy!

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