Chicken Broccoli Casserole

Chicken Broccoli Casserole

Part of cleansing and eating an "anti-inflammatory diet" means giving up your favorite foods and substituting them with healthier versions. If you are accustomed to melting cheese on everything, then this casserole dish may be a great replacement to your desire for warming foods. Hopefully, your kids will love it too!

Category: 

Ingredients

For 6 people ()

Recipe

  • 2 sweet potatoes, or yams, peeled and chopped into 2 inch cubes
  • 2 tablespoon(s) organic coconut oil, divided
  • 1 1/4 tablespoon(s) total of a fresh herb mixture- sage, thyme, rosemary, oregano (use half of that if using dried herbs)
  • 1/2 yellow onion, diced
  • 2 garlic cloves
  • 2 1/2 pound(s) free range, boneless, skinless chicken breast
  • 1 head broccoli, chopped
  • 1 bunch spinach, cleaned and chopped
  • 1 can full fat organic coconut milk
  • 1 dash(es) sea salt and pepper to taste
Cooking time
1h 20m

Chicken Broccoli Casserole Directions

  1. Preheat the oven to 400 degrees. Use a 9x12 glass or ceramic baking dish and add the sweet potatoes. Drizzle about 1 tsp of the oil on the potatoes, and 1 tsp of the fresh herb mixture. Toss to coat evenly. Cook for 25 minutes, or when you can easily pierce with a fork.
  2. Meanwhile, in a large Dutch oven, or soup pot, heat the oil on medium heat. Add the onions and cook for 5-8 minutes, until soft. Add the garlic and cook for another 2 minutes.
  3. Cut the chicken into 2 inch strips. Add the chicken to the pot and cover, cooking for 15-20 minutes, or until no longer pink in the center. Stir a few times to distribute the heat. 
  4. Add the broccoli and spinach and recover, cook for 5 minutes.
  5. When the potatoes are done, remove them and let them slightly cool down. Add the potatoes, coconut milk and rest of the herbs to a blender and blend until creamy.
  6. Transfer the chicken and veggies to the baking dish with a slotted spoon, removing any liquid still left in the pot, and pour the potato mixture on top to coat evenly.
  7. Cook in the oven for 30 minutes. Let it cool for 10 minutes before serving. Salt and pepper to taste. Enjoy!

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Nutrition facts

(diet, gluten free, lactose free)


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