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Chicken & Bacon Casserole

Damn this was good!


  • 4 cups of broccoli and/or cauliflower florets

  • 2 tablespoons of extra-virgin olive oil

  • ½ teaspoon sea salt

  • ¼ teaspoon ground black pepper

  • 1/3 cup of hot sauce (I like the brand “Franks”)

  • 270ml can of coconut cream

  • ¼ cup of nutritional yeast

  • 2 garlic cloves, minced

  • 750g chicken breast, cubed and cooked

  • 3 strips of bacon, diced and cooked

  • 1 large brown onion, diced and cooked

  • ½ cup of sliced green onions, plus more for garnish

  • ½ cup pitted kalamata olives, sliced


  1. Pre-heat the oven to 200°C

  2. Drizzle the broccoli and/or cauliflower with the extra-virgin olive oil, and season with the salt and pepper

  3. Spread onto a baking sheet in an even layer, then bake for 20-minutes

  4. Turn the oven down to 180°C

  5. In a blender, blitz together the coconut cream, nutritional yeast, onion and garlic until there are no more lumps

  6. In a large bowl, mix the cooked chicken & bacon, broccoli & cauliflower, spring onions, olives, and sauce mixture until well combined

  7. Spoon the mixture into a baking dish, then place into the oven for 20-minutes

  8. Remove from the oven, let cool for 5-10-minutes, then sprinkle with the remainder of the spring onions and serve!

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