Paleo Chicken and Cauliflower Rice Casserole
8 Reviews
Paleo Chicken and Cauliflower Rice Casserole
8 Reviews
In the fresh meat case
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Prep Time: 15 min
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Cook Time: 75 min
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Serves 6
- 390
Calories
- 35G
Protein
- 670MG
Sodium
- 10G
Sat.fat
- 7G
Sugar
In the fresh meat case
Ingredients
2 PERDUE® Fresh Boneless Skinless Chicken Breasts OR PERDUE® HARVESTLAND® Free Range Boneless Skinless Chicken Breasts
1 head cauliflower
1 tsp. salt
1/2 tsp. black pepper
2 tbsp. olive oil
1 large sweet onion, diced
8 oz. cremini mushrooms, quartered
2 bags (10-ounce) spinach
1 can (13.5-ounce) coconut milk
1 cup chicken broth
3 large eggs
1/2 tsp. nutmeg
Rice
Trim the inner core of the cauliflower and break into florets. Transfer to a food processor, filling the processor only 3/4 full. Pulse the food processor in 1-second pulses until cauliflower has broken down into rice-sized grains. Transfer “rice” to a bowl and repeat with remaining cauliflower florets and any large pieces from the first processing. Squeeze the cauliflower rice in a dry, clean dishcloth to remove excess liquid. Transfer the cauliflower rice to a 9" x 13" baking dish sprayed with cooking spray.
Rice
Trim the inner core of the cauliflower and break into florets. Transfer to a food processor, filling the processor only 3/4 full. Pulse the food processor in 1-second pulses until cauliflower has broken down into rice-sized grains. Transfer “rice” to a bowl and repeat with remaining cauliflower florets and any large pieces from the first processing. Squeeze the cauliflower rice in a dry, clean dishcloth to remove excess liquid. Transfer the cauliflower rice to a 9" x 13" baking dish sprayed with cooking spray.
Season
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and sauté until cooked through, about 7 to 8 minutes per side. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Transfer the chicken to a cutting board to cool. When cool enough to handle, shred into bite-sized pieces. Add the chicken to the cauliflower rice in the baking dish.
Season
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and sauté until cooked through, about 7 to 8 minutes per side. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Transfer the chicken to a cutting board to cool. When cool enough to handle, shred into bite-sized pieces. Add the chicken to the cauliflower rice in the baking dish.
Saute
Preheat oven to 325°F. In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the onion and sauté until translucent, 1 to 2 minutes. Add the mushrooms and sauté until cooked, about 5 minutes. Add the spinach in batches and cook until wilted, another 1 to 2 minutes. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper, and remove from heat. Transfer the mushroom-spinach mixture to the baking dish.
Saute
Preheat oven to 325°F. In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the onion and sauté until translucent, 1 to 2 minutes. Add the mushrooms and sauté until cooked, about 5 minutes. Add the spinach in batches and cook until wilted, another 1 to 2 minutes. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper, and remove from heat. Transfer the mushroom-spinach mixture to the baking dish.
Whisk
Whisk together the chicken broth, coconut milk, eggs, nutmeg and remaining salt and black pepper. Pour the egg mixture over the chicken and vegetables. Bake for 45 to 50 minutes or until the egg mixture is set and a toothpick comes out clean. Remove from oven and let cool for 5 to 10 minutes before serving.
Whisk
Whisk together the chicken broth, coconut milk, eggs, nutmeg and remaining salt and black pepper. Pour the egg mixture over the chicken and vegetables. Bake for 45 to 50 minutes or until the egg mixture is set and a toothpick comes out clean. Remove from oven and let cool for 5 to 10 minutes before serving.
Paleo Chicken and Cauliflower Rice Casserole
0 
I love cauliflower rice and cheated a little by buying it already riced. I substituted cream of chicken soup for the coconut milk reduced the broth as other comments said it was too watery and omitted the nutmeg. It was actually quite tasty with those tweaks and will definitely make again as it's a good way to get some spinach in my diet.
Debbie Mahder
Great taste and healthy. A hit with the family
patrick moran
I've not eaten cauliflower in years but I'm realizing with recipes like this I love eating my veggies!
Patti Sedano
wonderful meal!!! my family loves
Seph Anderson
I like the simplicity of this recipe and that it's clean. I didn't care for the nutmeg however and would next time use something with a bit of kick like curry or cumin.
Christina Paige
Amazing! Love finding paleo recipes and this is definitely at my top!
Jennifer Ramirez
What do you do with the rice after it goes into the dish.
Patsy Neely
Why cook the vegetables before you add them to the casserole dish? Why use oil why not just use cooking spray? It saves on fat and carbs!
Leah Hintz