Chicken Broccoli ‘Rice’ Casserole

Prep Time: 15 minutes Cook Time: 45 minutes Servings: 6 servings

Ingredients

· 12 oz cauliflower rice

· 1 lb boneless skinless chicken breasts

· 1 lb broccoli florets

· 3 Tbsp avocado oil (or other preferred high-smoke point oil), divided

· 2 pinches each salt and pepper

· 1/2 lb bacon

· 1 Tbsp ghee

· 1 med onion chopped

· 4 cloves garlic minced

· 2 Tbsp tapioca flour or arrowroot starch

· 1 3/4 cups chicken bone broth

· 1/2 cup coconut milk full fat (blended prior to use if needed)

· 1 Tbsp dijon mustard

· 2 Tbsp nutritional yeast (optional)

· 1/4 sea salt

· 1/2 tsp black pepper

· 1 tsp fresh minced sage leaves

· 1 Tbsp fresh minced rosemary

Instructions

Rinse chicken and pat dry. Coat with 1 ½ Tbsp avocado oil and 1 pinch each salt and pepper. Cook on a baking sheet in an oven preheated to 425 degrees. Toss broccoli with remaining avocado oil and 1 pinch each salt and pepper. When chicken is half-way cooked (about 10-15 minutes depending on thickness), take out to flip and add broccoli to the pan. Continue cooking until chicken is done (another 10-15 minutes). In a large skillet, cook bacon, onion, and garlic over medium heat. Once bacon has started to brown, add ghee, sage, rosemary, salt, and pepper. After ghee has melted, add chicken bone broth and whisk in tapioca flour. Then immediately add coconut milk, mustard, and nutritional yeast - whisking well. Increase heat to bring to a near boil. As soon as the sauce begins to bubble, reduce heat to a low simmer. Stir in cauliflower rice to soften and remove from heat. Cut or shred cooked chicken into a casserole dish. Add broccoli. Pour in sauce/rice mixture and stir well to combine. Reduce oven to 400 degrees and cook for 15-20 minutes.