Paleo Cilantro Veggie Chicken Bake
Serves: 4-5
  • 4 cups fine cauliflower rice, from 1 large head cauliflower
  • 1½ - 2 cups cooked, shredded chicken
  • 2 Tbs. olive oil or ghee
  • 1 onion, diced
  • 2 bell peppers, diced
  • Pinch of salt
  • 1 bunch cilantro (chop off stems)
  • 1 jalapeño (remove ribs and seeds for less spice)
  • 2 Tbs. olive oil
  • ¼ cup paleo-friendly mayo
  • 2 eggs
  • 2 garlic cloves
  • ½ tsp. Herbamare, available here, or unrefined salt
  1. Preheat the oven to 350 and have ready a casserole dish (9x9 or 9x13).
  2. Use a blender or food processor to blend the cauliflower into fine crumbles. If you’re using packaged cauliflower rice, you’ll need to quickly pulse the crumbles to get a fine texture. It should look like coarse sand.
  3. Heat the oil in a heavy-bottomed saute pan over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the bell peppers and cook until the veggies are softened, another 10 minutes or so.
  4. To make the sauce, blend all ingredients in a blender.
  5. In a casserole dish, combine all the ingredients (I mix with my hands). Press the top of the casserole flat. Bake for 40 - 45 minutes for a 9x9 pan, and a bit less for a 9x13 pan. The veggies should be soft, but not mushy, and the casserole should be set. Cool for 15 minutes before serving.
Recipe by Empowered Sustenance at