The ultimate cosy, flavour-packed dish that doubles as an easy weeknight dinner or a nourishing meal-prep lunch. Paleo-friendly, gluten and dairy free, and made with real whole food ingredients to leave you feeling full, satisfied, and energised.
This dish is packed with protein to stabilize blood sugar levels, it’s loaded with fibre-rich veggies to support gut and liver health, and it’s slow-cooked in a creamy Dijon mustard sauce made with gut-loving bone broth and coconut cream. This dish is comfort food that still loves you back.
600g shredded chicken breast (pre-boiled or leftover roast chicken)
200g cooked and chopped bacon
2 broccoli heads, finely chopped
1 white onion, peeled and diced
1 cup sliced mushrooms
Optional: 2 cups grated potato
Optional: grated cheese for the topping
For The Sauce
1 can coconut cream
1.5 cups chicken bone broth
½ cup unsweetened almond milk (regular milk will also work)
1 tbsp olive oil
1 tbsp minced garlic
4 tbsp Dijon mustard
2 tsp dried thyme
2 tsp dried parsley
2 tsp dried rosemary
1 tsp salt
½ tsp black pepper
1.5 tbsp arrowroot flour dissolved in 2 tbsp water
1
Preheat oven to 200°C. In a large casserole dish, combine shredded chicken, bacon, broccoli, onion, mushrooms (and potato if using).
2
Heat a saucepan over medium-high heat. Add olive oil and garlic and cook for 1 minute until fragrant. Add the remaining sauce ingredients (except arrowroot mixture) and lower the heat. Bring to a slow simmer for 5 minutes until the ingredients are well combined.
3
Stir in the arrowroot mixture until the sauce thickens into a creamy consistency.
4
Pour sauce into the casserole dish, mixing well to coat the meat and veggies evenly. Top with cheese if using. Bake uncovered for 1 hour, or until the top is golden brown.
Ingredients
600g shredded chicken breast (pre-boiled or leftover roast chicken)
200g cooked and chopped bacon
2 broccoli heads, finely chopped
1 white onion, peeled and diced
1 cup sliced mushrooms
Optional: 2 cups grated potato
Optional: grated cheese for the topping
For The Sauce
1 can coconut cream
1.5 cups chicken bone broth
½ cup unsweetened almond milk (regular milk will also work)
1 tbsp olive oil
1 tbsp minced garlic
4 tbsp Dijon mustard
2 tsp dried thyme
2 tsp dried parsley
2 tsp dried rosemary
1 tsp salt
½ tsp black pepper
1.5 tbsp arrowroot flour dissolved in 2 tbsp water
Directions
1
Preheat oven to 200°C. In a large casserole dish, combine shredded chicken, bacon, broccoli, onion, mushrooms (and potato if using).
2
Heat a saucepan over medium-high heat. Add olive oil and garlic and cook for 1 minute until fragrant. Add the remaining sauce ingredients (except arrowroot mixture) and lower the heat. Bring to a slow simmer for 5 minutes until the ingredients are well combined.
3
Stir in the arrowroot mixture until the sauce thickens into a creamy consistency.
4
Pour sauce into the casserole dish, mixing well to coat the meat and veggies evenly. Top with cheese if using. Bake uncovered for 1 hour, or until the top is golden brown.
Hi! I’m Natalie. I teach my clients how to take control of their own health. I help them balance their blood sugar, reduce cravings, lose weight, improve sleep, improve digestive issue, skin issues, increase their energy levels and more. I give them the tools about how to achieve this while educating, motivating and inspiring them to live their best life.
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