Broccoli Cauliflower Rice Casserole (gluten and nightshade free)

2 pounds skinless boneless chicken breasts

1 tablespoon olive oil

2 10-ounce bags frozen or fresh cauliflower rice (or 1 head of cauliflower, riced and cooked)

1 16-ounce bag frozen or fresh broccoli cuts

2 large eggs, whisked

2 cups, shredded mozzarella cheese or raw cheddar

2 teaspoons coarse sea salt

2 teaspoons garlic powder

2 teaspoons onion powder

2 tablespoons butter, melted


Preheat oven to 400°F. Grease a large 3-quart baking dish. Slice chicken breasts in half horizontally to make them thinner, lightly coat them in olive oil and place on a baking sheet. Liberally season with salt and pepper and bake for 20 minutes. While the chicken is baking, warm the cauliflower rice and broccoli. Remove chicken from oven and let cool for 5 minutes. Carefully chop baked chicken into bite-sized pieces. In a large bowl, add cooked cauliflower rice, broccoli, chicken, eggs, mozzarella cheese, salt, garlic powder, onion powder and butter. Toss together until fully combined. Transfer casserole mixture to the prepared baking dish and bake for 50 minutes, until the cheese on top has fully melted and started to brown slightly. Let cool for 10 minutes before serving.


Recipe here:


Spoiler alert- this recipes does contain dairy! I know, I know. I rarely allow dairy in the house, although on occasion I will put raw cheddar on something. This meal is still quite nutrient-dense, so I had to share (I have however modified it from the original). Don’t worry, you can still live a healthy, abundant life and have a little cheese 😉  The bonus of this recipe is that it’s quite filling, but also loaded with vitamin C from the broccoli and  cauliflower.


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