Creamy Chicken & Rice Casserole (PALEO)
Servings: 4
Calories: 427kcal
Ingredients
- 1 head cauliflower, riced (abour 4-5 cups)
- 2 lbs chicken (I used 1 lb breast, 1 lb thighs)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried onion
- 1/2 tsp Italian seasoning
- 1/4 cup extra virgin olive oil
- 1/2 cup canned coconut milk (mine was "light")
- butter or ghee for greasing dish
- extra salt and pepper to taste
optional add-ins to change the flavor profile:
- chopped asparagus & ham
- sliced criminal mushrooms & crumbled bacon
- chopped spinach or broccoli
- sliced red bell pepper
- Mexican spice blend & diced green chiles (cumin, chili powder, oregano, cayenne pepper)
- Thai curry paste or spice blend (coriander, cumin, cinnamon, cloves, cardamom, ginger, turmeric)
Instructions
- Preheat the oven to 375ºF. Grease a 9 x 13" baking dish with butter or ghee to prevent your "rice" from sticking.
- Use a food processor with a grating attachment to shred or "rice" your cauliflower. See my tips & how-to post here for more help with this step. Spread your riced cauliflower evenly into the bottom of the baking dish. Season with salt & pepper.
- Place your chicken pieces on top of the cauliflower. Sprinkle your seasonings over top (I used salt, pepper, garlic, onion, & an Italian blend to keep it simple). Drizzle the coconut milk and olive oil evenly over the top of the dish.
- Transfer to the oven, and bake for 50-55 minutes, or until juices run clear. You can cut into a piece of chicken to check if it's pink, if you're feeling unsure.
- Serve hot, and enjoy!
Nutrition
Calories: 427kcal | Carbohydrates: 3g | Protein: 21g | Fat: 37g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 372mg | Fiber: 1g | Sugar: 1g | Iron: 2mg