Breastfeeding Friendly Whole30 Cauliflower Chicken Casserole
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Learn more →Ingredients
4 servings
- 1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 1 medium head cauliflower (about 1 ½ lb), cut into bite-sized florets
- 2 tbsp olive oil, divided
- 1 tsp salt, divided
- ½ tsp black pepper, divided
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ¼ tsp crushed red pepper flakes
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth
- 1 tbsp arrowroot starch
For serving
- 2 tbsp fresh parsley, chopped (optional)
Can be omittedfresh parsley
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the chicken pieces dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
- 2
Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add the chicken in a single layer and sear undisturbed for 3–4 minutes until the underside is golden and releases easily, then transfer to a plate. The chicken will not be cooked through at this stage.
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