Savory Chicken Casserole

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Savory Chicken Casserole {Gluten Free and Paleo}

Recipe adapted from Paleo Grubs Stove-tip "Cheesy" Paleo Chicken Casserole

Do the words casserole and clean eating REALLY go together? Well, today they do! This is a great feel-good food recipe. It actually tastes cheesy although there is no cheese and NO dairy of any kind!

Ingredients:

• 2 c cooked shredded chicken (check out this guide on how to boil chicken!)
• 1.5 c butternut squash, peeled and cubed
• 1/2 c coconut cream (skimmed off of the top of a can of coconut milk)
• 2 Tbsp coconut oil, melted
• 1.25 c green peas (if using frozen, thaw prior to adding to recipe)
• 1 TBSP apple cider vinegar
• 1 tsp sea salt
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1/2 tsp onion powder

Directions:

1. If you have not pre-prepared your chicken, place chicken in an additional pot of boiling water for 40 minutes. Remove from heat, strain and shred chicken using forks or a stand mixer. Not sure how to boil chicken? We've got you covered! Check out this post.
2. Meanwhile, soften cubed and peeled butternut squash in a large pot of boiling water for approximately 40 minutes. Remove butternut squash from pot using a strainer and place in a large bowl. Using a potato masher, mash butternut squash to a smooth, but somewhat chunky texture.
3. Add apple cider vinegar, sea salt, garlic powder, black pepper, oregano, thyme and onion powder to the mashed butternut squash and stir to combine.
4. Add coconut creme and oil, stirring to combine.
5. Stir in coconut oil, coconut creme, shredded chicken and green peas.
6. Place mixture in a large skillet and cook for approximately 8-10 minutes on medium heat.

Cilantro Lime Chicken

Have some extra chicken on hand or looking for something new to add to your weekly food prep?  Try this Cilantro Lime Chicken - inspired by the Cilantro Lime Shrimp!

Ingredients:

1 lb chicken breasts or tenderloins, cubed

3 tsp - 1 Tbsp coconut oil

2 Tbsp minced garlic

1/4 - 1/2 cup cilantro, chopped

1 lime

Salt (to taste)

Pepper (to taste)

Directions:

1. Heat a large frying pan on medium-high heat.

2. Add coconut oil to the pan & once the pan is hot add the chicken.

3. Season with salt, pepper, and garlic.

7. Squeeze lime over chicken & toss with cilantro.

- Whitney

Southwest Style Bison Chili with Quinoa

We eat chili year-round but especially love it during the fall and winter months!  Warm up with this Southwest Style Bison Chili - pair it with quinoa for a perfect, filling meal!

Clean Eat Recipe: Southwest Style Bison Chili with Quinoa

Ingredients:

• 2 cups organic quinoa
• 2 cups organic chicken broth
• 2 cups water

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• 2 lbs organic ground bison
• 1.5 cups onion, diced
• 1 green pepper, diced
• 5 Tbsp minced garlic
• 2 organic tomatoes, diced
• 1 can pinto beans, rinsed and drained
• 1 can black beans, rinsed and drained
• 1 cup organic frozen corn
• 1 Tbsp chili powder
• 1 Tbsp chipotle chile powder
• 1 Tbsp cumin
• 1 Tbsp coriander
• 3 Tbsp mustard
• 2 Tbsp Apple Cider Vinegar
• Cilantro, to taste

Directions:

1. Cook quinoa as listed on the package.  This usually involves bringing the quinoa, chicken broth, and water to a boil.  Once boiling reduce heat and allow to cook for 10-15 minutes.

2. Cook bison meat and onion until cooked through.  Drain if necessary.

3. Add remaining ingredients (except cilantro) and cook on medium heat until peppers are tender.  Turn heat to low, cover, and allow to simmer for 30 minutes.

4. Once ready to serve add a serving of quinoa to the bison chili and enjoy!

Makes 8 servings.

Enjoy our recipes?  Get help with your grocery shopping here.

- Whitney