Broccoli Chicken Bake

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes


  • 2 tablespoons coconut oil divided
  • 4 cups fresh broccoli florets
  • 1 medium onion diced
  • sea salt and freshly ground black pepper to taste
  • 8 ounces sliced mushrooms
  • 3 cups cooked and shredded chicken
  • 1 cup chicken broth
  • 1 cup full fat coconut milk
  • 2 eggs
  • 1/2 teaspoon nutmeg


  • DO-AHEAD-TIP: Cook chicken. Preheat oven to 350 degrees.
  • Grease a large pan with half the coconut oil and set aside.
  • Steam broccoli until barely cooked and set aside.
  • In a sauce pan melt the coconut oil, brown the onions and season with salt and pepper.
  • Add mushrooms. Sauté until cooked and remove from heat.
  • Transfer broccoli, mushroom, onions, and shredded chicken into the pan and spread.
  • In a separate bowl mix broth, coconut milk, eggs, nutmeg with a pinch of salt and pepper and whisk and pour it over the contents of the pan.
  • Place the pan in the oven and bake for 40 minutes making sure it is done in the middle.
  • Remove from the oven and let cool for 10 minutes and serve.


SERVING SUGGESTION: Sautéed Vegetables - asparagus, broccoli, cauliflower, zucchini, green beans, squash, Brussels sprouts.
NUTRITION: 444 Calories; 26g Fat (52.6% calories from fat); 41g Protein; 11g Carbohydrate; 3g Dietary Fiber; 195mg Cholesterol; 343mg Sodium. Exchanges: 0 Grain (Starch); 5 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.
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