This weekend Nashville was hit hard by Winter Storm Jonas. Rain on Thursday night quickly turned to early morning sleet, followed by heavy snow that fell throughout the day and into the evening hours. I can honestly say I’ve never seen snow like that in the South. It was wonderful!
Although the roads were slick and our cul-de-sac dangerous to drive on, my parents and brother braved the elements and came to spend Saturday with us. We had cozy clothes, a roaring fire, plenty of mimosas, and a comforting casserole for dinner.
It was a Primal feast! Since my husband and I are right in the middle of our 21 Day Primal Blueprint Challenge, we knew we couldn’t overindulge too much, so I pulled out what I had in my fridge and freezer, got my mom to bring over a few supplemental items, and we threw everything together into a wonderful casserole.
Primal Chicken, Broccoli, and Artichoke Casserole
- 1-1.5 lbs Organic Free Range Chicken Tenders
- 1/2 tsp Basil
- 1/2 tsp Parsley
- 1/2 Cup Almond Meal
- 1/4 Cup Coconut Flour
- 2 tsp Sea Salt
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 3 cloves Garlic, minced
- 1 bag frozen Broccoli
- 1/2 bag Trader Joe’s (or similar) frozen Artichoke Hearts
- 1 head fresh Broccoli (or 1 pack precut fresh broccoli)
- 1 cup Shredded Cheese (I shredded some Greyere and Kerrygold Dubliner)
- 1 cup Primal Kitchen Mayo
- 2 Tbsp. Sour Cream
- Avocado Oil
- Sea Salt
Preheat oven to 350. In a ziplock bag, place chicken tenders and toss them with some avocado oil, then add the basil and parsley, along with salt, pepper, and garlic powder to your taste. Coat everything then arrange on a parchment lined baking sheet. Bake for 20 minutes, then cut or pull apart into bite size pieces and set aside.
Using the same method as above, put bite size pieces of the fresh broccoli in a bag with avocado oil, salt, pepper, and minced garlic. Place on a parchment lined baking sheet. Arrange frozen broccoli on a separate parchment lined baking sheet and drizzle with avocado oil topped with salt and pepper. Both of these will go into the oven for 30 minutes, or until edges of broccoli begin to char.
While all this is baking, combine mayo, sour cream, garlic powder, onion powder, sea salt and cheese in a large bowl. Allow artichoke hearts to thaw enough to cut each in half, then add into this mixture, along with the almond meal and coconut flour.
When broccoli and chicken have cooled enough so as not to completely melt the cheese, combine everything and put in an 8×12 baking dish.
Bake for 30 minutes and have two or three helpings!