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    Chicken and Broccoli Casserole (Paleo, Keto, Whole 30)


    • 3 Tbsp ghee or rendered bacon fat
    • 1 med onion chopped
    • 4 cloves garlic minced
    • 2 Tbsp tapioca flour
 or arrowroot starch
    • 1 3/4 cups chicken bone broth
    • 1/2 cup coconut milk full fat
    • 1 Tbsp spicy brown mustard
    • 2 Tbsp nutritional yeast optional
    • 1/4 sea salt or to taste
    • 1/8 tsp black pepper or to taste
    • 1 tsp fresh minced sage leaves
    • 1 tbsp fresh minced rosemary

    remaining ingredients:

    • 12 oz cauliflower “rice” - I purchase this already prepped to save time
    • 1 lb boneless skinless chicken breasts
    • 1 lb broccoli florets
    • 3 Tbsp avocado oil or olive oil, divided 
Sea salt and pepper
    • 1/2 lb nitrate free bacon sugar free for Whole30
    Chicken and Broccoli Casserole (Paleo, Keto, Whole 30)


    1. Preheat your oven to 425 degrees.  Place chicken on a baking sheet and coat with 1 1/2 Tbsp olive oil and sprinkle with salt and pepper.
    2. On a separate baking sheet lined with parchment paper, arrange broccoli and toss with 1 1/2 Tbsp avocado oil plus salt and pepper.
    3. Roast chicken for 20-25 minutes or until cooked through. Midway through, flip the chicken and for even roasting. Roast broccoli for 15-20 mins or until fork tender, stirring midway through

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