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Homemade Dairy-Free Paleo Casserole With Chicken photo
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Dairy-Free Paleo Casserole With Chicken

This Dairy-Free Paleo Casserole With Chicken is hearty and healthy! Packed with lean protein and veggies, it’s perfect for busy weeknights!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: Paleo
Keyword: Comfort Food, Dairy-Free, Easy, Healthy
Servings: 4 servings

Ingredients

  • 1 tablespoon olive oil divided
  • 1 pound 93% lean ground chicken or turkey
  • 1/2 cup onion diced (about half a small onion)
  • 1/4 cup tomato paste
  • Salt
  • Pepper
  • 1 large zucchini sliced into 1/4-inch thick rounds
  • 1 teaspoon garlic minced
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon dried oregano
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon fresh tarragon minced, plus additional for garnish
  • 1 large tomato thinly sliced
  • 1 cup orange bell pepper diced (about 1 large pepper)
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon almond flour
  • 1 tablespoon coconut flour
  • 1 cup unsweetened almond milk
  • Salt
  • Pepper

Instructions

  • Preheat your oven to 375°F (190°C).
  • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground chicken or turkey to the skillet. Season with salt and pepper. Cook for about 6-8 minutes, stirring occasionally, until the meat is browned and cooked through.
  • Add the diced onion and minced garlic to the skillet. Sauté for another 3-4 minutes until the onion becomes translucent. Stir in the tomato paste, ground cumin, ground cardamom, dried oregano, and chili powder. Mix well to combine and let the flavors meld for about 2 minutes.
  • In a large casserole dish, start layering by placing half of the zucchini slices at the bottom. Next, spoon half of the chicken mixture over the zucchini. Add half of the diced orange bell pepper and top with half of the tomato slices. Repeat the layers with the remaining zucchini, chicken mixture, bell pepper, and tomato slices.
  • In a mixing bowl, combine the almond flour, coconut flour, and remaining olive oil. Slowly add the unsweetened almond milk, stirring until you achieve a smooth consistency. Season with salt and pepper to taste.
  • Pour the flour mixture evenly over the layered casserole. Sprinkle with fresh tarragon for added flavor. Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
  • Once done, remove the casserole from the oven and let it cool for a few minutes. Garnish with additional fresh tarragon before serving.

Equipment

  • Large Skillet
  • Mixing Bowl
  • Casserole Dish
  • Sharp Knife
  • Cutting Board
  • Spatula

Notes

  • Feel free to customize the recipe with your favorite vegetables or spices.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • You can freeze the casserole for up to 3 months.