Perdue
Paleo Chicken and Cauliflower Rice Casserole
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"This sounds so yummy!"
Comment Tina Saunders
"I love all the ingredients , sooo good!"
Comment gwendolyn williams
"This recipe is not only healhy, but is a tasty combination of goodness, GREAT for a family meal of warmth and love from your own kitchen."
Comment Terri Desjardin
"Got say - this looks and sounds delicious! Can't wait to try it this week!"
Comment Sheila Miller
"Just made this. Took much longer to cook then direction suggested. Also a little bland. Needs a pinh of red pepper or something else to spice it up."
Comment monica lange
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Paleo Chicken and Cauliflower Rice Casserole

Preheat oven to 325°F

Ingredients

2 PERDUE® HARVESTLAND® Organic Chicken Breast
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
Step One

Paleo Chicken and Cauliflower Rice Casserole

Time make it in:

WITH PERDUE® HARVESTLAND® Organic Chicken Breast

Serves 6 | Prep Time: | Cook Time:

Nutritional Information
Serving Per Recipe: 6
Amount Per Serving
Calories 390
% Daily Value*
Total Fat 20g 31%
Saturated Fat 10g 50%
Cholesterol 155mg 52%
Sodium 670mg 28%
Total Carbs 18g 6%
Dietary Fiber 5g 20%
Sugars 7g
Protein 35g
Vitamin A 180%
Vitamin C 130%
Calcium 15%
Iron 30%
*Percent Daily Values are based
on a 2,000 calorie diet.

  • Calories 390
  • Protein 35g
  • Sodium 670mg
  • Sat.Fat 10g
  • Sugar 7g

Paleo Chicken and Cauliflower Rice Casserole

Preheat oven to 325°F

ingredients

Ingredients

2 PERDUE® HARVESTLAND® Organic Chicken Breast
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
ingredients

Step one: 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.

ingredients

Step two: 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.

ingredients

Step three: 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.

How to: Sauteing
ingredients

Step four: 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.

TA DA!

Paleo Chicken and Cauliflower Rice Casserole

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