Zippy Chicken Casserole

October 15, 2016

 

Ingredients:

 

Veggies

  • 1 cauliflower 

  • 1 large zucchini

  • 1 onion

  • 1 green bell pepper

  •  

  • 2 egg

  • 2 tbsp coconut oil

  •  

  • 1 tsp salt

  • 2.5 tbsp garlic

  • 1 tbsp smoked paprika

  • 1 tbsp oregano

  • 1/2 tsp sage

  • 1/2 cumin

  •  

  • 2 chicken breast or 1 lb or chicken

  • 2 green onion

 

Sauce

  • 1 can coconut milk

  • 1 cup dices fire roasted tomatoes

  • 1 cup portabella tomato sauce(Muir Glen)

  • tbsp tomato paste

  • 2 tbsp oregano

  • 1 tbsp smoked paprika generous

  • 1/2 tbsp Mexican cilli powder

  • 1/2 tsp sage

  • 1 small diced onion

 

  • In a food processor blend cauliflower, zucchini, onion and green bell pepper

  • Microwave in a large bowl covered with suran wrap for 8 min

  •  

  • While your waiting make sauce

  • Add in all ingredients to a medium pot

  • Stir and let simmer for 10 minutes

  •  

  • Once veggies are done in the microwave 

  • Add in spices, coconut oil and eggs

  • Stir till mixed

  • Oil a 9x13 pan and pour veggies in smooth out top till its even

  • Pour sauce over veggies (you don’t have to use all of it you can save some for later)

  • Scatter cubed chicken on top of sauce

  • Sprinkle green onions on top

  • Sprinkle paprika, oregano, cumin salt on top 

Bake  at 400ºF for 30 minutes

Let cool for 10 then serve 

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