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
Pre-heat the oven to 200°C
Drizzle the broccoli and/or cauliflower with the extra-virgin olive oil, and season with the salt and pepper
Spread onto a baking sheet in an even layer, then bake for 20-minutes
Turn the oven down to 180°C
In a blender, blitz together the coconut cream, nutritional yeast, onion and garlic until there are no more lumps
In a large bowl, mix the cooked chicken & bacon, broccoli & cauliflower, spring onions, olives, and sauce mixture until well combined
Spoon the mixture into a baking dish, then place into the oven for 20-minutes
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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