Chicken Broccoli Bake
1/6 of Recipe
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
1 tbsp olive oil
1 lb boneless skinless chicken breasts
1/2 lb bacon
10 oz cauliflower rice
1 lb broccoli florets
10 cremini mushrooms (sliced)
1 3/4 cups chicken bone broth
1 tbsp rosemary (minced)
2 tbsp ghee
1/2 cup coconut milk
2 tbsp nutritional yeast
1 onion (chopped)
4 cloves garlic (minced)
2 tbsp tapioca flour
Preheat your oven to 425º F.
In a skillet, cook the bacon until crispy or to your liking.
Remove from heat and place on a paper towel off to the side.
Add chicken to a baking sheet lined with parchment paper and lightly coat with olive oil.
On another baking sheet lined with parchment paper, add and toss broccoli with a light coating of olive oil.
Bake chicken for around 23 minutes or until completely cooked and not pink.
Bake broccoli for around 18 minutes or until broccoli is soft to your liking.
Remove everything from the oven and reduce temperature to 400º F
In a skillet or sauce pan, add the ghee over low to medium heat.
Add and mix in the onions and mushrooms.
Once onions are soft, add and mix in the garlic.
Once the onions and garlic have cooked for a minute or two, add and mix in the tapioca flour, broth, coconut milk, and nutritional yeast.
Slowly increase the heat while mixing.
Once slightly simmering, turn down the heat while continuing to mix until it thickens.
Add and mix in the cauliflower rice.
Once the cauliflower is mixed in well, remove from heat.
Dice or shred chicken and place in a casserole dish.
Add and mix in the broccoli, bacon, and sauce to the casserole dish.
Bake casserole for around 15-20 minutes.
Evenly divide casserole into 6 squares or servings. Let cool and eat immediately or pack up 1 serving to come close to the given macros.