Paleo Cilantro Veggie Chicken Bake
’Tis the season for one-dish casseroles. Once you try this recipe, it will become a staple in your weekly recipe rotation.
I understand that cilantro is one of those love-it-or-hate-it ingredients. My mom has an aversion to cilantro, and so she didn’t include it in our family meals growing up. Only recently have I introduced cilantro into my cooking, and I evidently did not inherit the cilantro-aversion-gene.
I could eat this casserole for breakfast, lunch, and dinner. Because I’m one person and this makes a large casserole, I do indeed eat it for breakfast, lunch, and dinner.
About the ingredients in Paleo Cilantro Veggie Chicken Bake
Cauliflower rice turns this into a veggie-based casserole.
Bell pepper adds jewel-toned color. If you can’t do nightshades, you could substitute some chopped zucchini.
Paleo mayonnaise and eggs binds the casserole and adds creaminess without dairy. I encourage you to use an avocado oil based mayo, like this one, because the vegetable oils used in standard mayonnaise is inflammatory.
Herbamare, available here, is my go-to seasoning salt, featuring unrefined sea salt and dried herbs. It is worth getting, although you could substitute plain unrefined salt. I use Herbamare on my veggies, meats, and seafood. It’s also delicious on quinoa and rice.
- 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
- Preheat the oven to 350 and have ready a casserole dish (9x9 or 9x13).
- 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.
- 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.
- To make the sauce, blend all ingredients in a blender.
- 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.