Are you craving a delicious, healthy meal that satisfies your comfort food desires without breaking your dietary goals? Look no further! This Paleo Chicken and Rice Casserole is about to become your new obsession. Imagine a creamy, flavorful dish packed with nutritious ingredients that will make your taste buds dance and your body thank you. Perfect for health-conscious foodies and paleo diet enthusiasts, this recipe transforms humble ingredients into a mouthwatering masterpiece that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Paleo
Serves: 6 servings
Ingredients
- 2 cups cauliflower rice
- 1 lb chicken breast, diced
- 1 cup broccoli florets
- 1 cup coconut milk
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with coconut oil or olive oil.
- Rinse the chicken breast and pat dry with paper towels. Dice the chicken into bite-sized, uniform pieces to ensure even cooking.
- Prepare the cauliflower rice by pulsing fresh cauliflower florets in a food processor until they resemble rice-like granules. If using pre-riced cauliflower, ensure it's fresh and well-drained.
- Chop broccoli florets into small, bite-sized pieces to distribute evenly throughout the casserole.
- In a large mixing bowl, combine diced chicken, cauliflower rice, and broccoli florets. Mix gently to distribute ingredients evenly.
- Season the mixture with garlic powder, onion powder, salt, and pepper. Toss to coat all ingredients thoroughly with the seasonings.
- Pour coconut milk over the chicken and vegetable mixture, stirring to ensure everything is well-coated and moistened.
- Transfer the entire mixture to the prepared baking dish, spreading it evenly and creating a smooth top surface.
- Cover the baking dish with aluminum foil to prevent excessive browning and retain moisture during initial baking.
- Place the casserole in the preheated oven and bake for 30 minutes covered.
- Remove the foil and continue baking for an additional 10 minutes to allow the top to become lightly golden and slightly crisp.
- Remove from oven and let the casserole rest for 5-7 minutes to allow flavors to meld and settle.
- Serve hot, optionally garnishing with fresh herbs like parsley or chives for added flavor and visual appeal.
Tips
- Cauliflower Rice Hack: For the best texture, make sure to drain your cauliflower rice thoroughly. Excess moisture can make your casserole soggy.
- Chicken Preparation: Cut chicken into uniform bite-sized pieces to ensure even cooking and consistent flavor in every bite.
- Seasoning Secret: Don't be afraid to adjust seasonings to your taste. A pinch of dried herbs like thyme or rosemary can elevate the flavor profile.
- Moisture Management: The coconut milk is key to keeping the casserole creamy and preventing dryness. Ensure it's well distributed throughout the dish.
- Crispy Top Trick: For an extra golden and slightly crisp top, consider sprinkling some almond flour or nutritional yeast before the final 10 minutes of uncovered baking.
- Make-Ahead Magic: This casserole can be prepared in advance and refrigerated. Just add 5-10 minutes to the baking time if cooking from cold.
- Garnish Game: Fresh herbs like parsley or chives not only add visual appeal but also a burst of fresh flavor to complete the dish.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 25g
Fat: 12g
Saturated Fat: 8g
Cholesterol: 75mg
