Paleo Chicken and Broccoli Casserole
Elevate your dinner routine with this mouthwatering Paleo Chicken and Broccoli Casserole—a wholesome, dairy-free meal that's as nourishing as it is delicious. Packed with tender chicken breast, vibrant broccoli florets, and a creamy, herb-infused sauce made from coconut milk and nutritional yeast, this casserole strikes the perfect balance between flavor and health. The addition of arrowroot powder ensures a silky, thickened sauce, while hints of garlic, dried thyme, and oregano create layers of aromatic warmth. Ready in under an hour, this gluten-free, grain-free recipe is ideal for family dinners or meal prep, offering a satisfying, low-carb option that fits seamlessly into paleo diets. Serve hot, straight from the oven, for a filling yet light dish everyone will love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds chicken breast
- 4 cups broccoli florets
- 2 tablespoons coconut oil
- 1 medium onion
- 3 cloves garlic
- 1 cup coconut milk
- 1 cup chicken broth
- 2 tablespoons arrowroot powder
- 3 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried oregano
Instructions
Preheat your oven to 375°F (190°C).
Cut the chicken breast into bite-sized pieces and season with salt, pepper, dried thyme, and dried oregano.
Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the chicken pieces and cook until they are no longer pink, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the chopped onion and sauté for about 3-4 minutes until translucent. Mince the garlic cloves and add them to the skillet, cooking for an additional 1 minute.
Stir in the coconut milk, chicken broth, and lemon juice. Bring the mixture to a gentle simmer.
In a small bowl, mix the arrowroot powder with a few tablespoons of water to create a slurry. Slowly add this to the skillet, stirring constantly until the sauce thickens, about 2-3 minutes.
Add the nutritional yeast, stirring to combine, then return the cooked chicken to the skillet.
Meanwhile, lightly steam the broccoli florets just until they turn bright green and are slightly tender, about 3-4 minutes.
In a 9x13 inch (23x33 cm) baking dish, arrange the steamed broccoli evenly at the bottom. Pour the chicken and sauce mixture over the broccoli.
Bake in the preheated oven for 20 minutes, or until bubbling and the chicken is cooked through completely.
Allow the casserole to rest for 5 minutes before serving.
Nutrition Facts
Calories |
1622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 5312 mg | 231% | |
| Total Carbohydrate | 78.7 g | 29% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 29.2 g | ||
| Protein | 218.5 g | 437% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2978 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
