AIP Friendly Chicken and Cauliflower Rice Casserole
Comfort food and elimination-style eating don't always play nicely together, but this casserole is proof they can. Tender shredded chicken thighs are nestled into a creamy coconut milk sauce thickened with arrowroot starch — no grains, no nightshades, no dairy, just deeply satisfying flavor built from real ingredients. Carrots, zucchini, and cauliflower rice bulk it out so every serving feels genuinely hearty, while turmeric, ginger, thyme, and oregano give the whole dish a warmth that makes it taste far more indulgent than it is. The technique matters here too: searing the chicken first before shredding it into the sauce adds a layer of golden, savory depth you just don't get from poaching. Squeezing the moisture out of the cauliflower rice before it goes in keeps the texture from turning soggy — a small step that makes a big difference in the final bake. Bone broth and coconut aminos round out the sauce with richness and a subtle umami note that most people won't be able to place but will definitely notice. It makes four servings and reheats beautifully, which means you're also set for lunch the next day.
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Learn more →Ingredients
4 servings
For the casserole
- 1.5 lb boneless, skinless chicken thighs
- 1 tsp salt, divided
- 2 tbsp coconut oil, divided
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 1 medium zucchini, diced
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp ground turmeric
- ¼ tsp ground ginger
For the sauce
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup bone broth
- 1 tbsp arrowroot starch
- 1 tbsp coconut aminos
For the cauliflower rice
- 1 large head cauliflower (about 2 lb), cut into florets
- ½ tsp salt
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Pat the chicken thighs dry and season on both sides with 1/2 tsp of the salt.
- 2
Working in batches, pulse the cauliflower florets in a food processor (or grate on the large holes of a box grater) until broken down into rice-sized pieces. Spread the cauliflower rice on a clean kitchen towel, gather the edges, and squeeze firmly over the sink to remove as much moisture as possible. Transfer to a large bowl and toss with the remaining 1/2 tsp salt.
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