Name: Paleo Chicken and Veggie Casserole Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 3 Tablespoon (45 ml) coconut oil, to cook with; 2 large chicken breasts, diced; 1 cup (240 ml) of coconut cream (from the tops of 2 refrigerated cans of coconut milk); 2 cups of spinach, chopped; 1 small head of cauliflower, chopped; 1 medium onion, thinly sliced; 2 carrots, thinly sliced; 2 Tablespoons of fresh parsley, chopped; 1 Tablespoon (6 g) cumin powder; Salt and pepper, to taste

Description

This easy chicken casserole will quickly make its way into your dinner rotation.

Ingredients

3 Tablespoon (45 ml) coconut oil, to cook with
2 large chicken breasts, diced
1 cup (240 ml) of coconut cream (from the tops of 2 refrigerated cans of coconut milk)
2 cups of spinach, chopped
1 small head of cauliflower, chopped
1 medium onion, thinly sliced
2 carrots, thinly sliced
2 Tablespoons of fresh parsley, chopped
1 Tablespoon (6 g) cumin powder
Salt and pepper, to taste

Instructions

Preheat oven to 400 F (200 C).
Add coconut oil to a large skillet. Saute the diced chicken breast until slightly browned.
In a large bowl, add all of the ingredients and combine completely. Season with salt, pepper, and cumin powder, to taste. Pour the chicken mixture into a large casserole dish.
Place the casserole dish in the oven and bake for 35 minutes.
Remove the casserole from the oven and let cool for 10 minutes before serving.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

Calories: 311
Sugar: 5 g
Fat: 22 g
Carbohydrates: 10 g
Fiber: 4 g
Protein: 18 g