White Chicken Chili Bake | PALEO, Keto, Whole30

White Chicken Chili Bake Recipe

By Brenda Kitchen

A lighter, fresher version of traditional tomato chili, this dish is thick, creamy, and bursting with flavors of cumin and lime.

Prep time: 10 Minutes, Cook time: 25 Minutes, Total time: 35 Minutes
Yield: 4-6 SERVINGS

Ingredients:
1/2 red onion, chopped
1 large carrot, finely diced
2 garlic cloves, minced
1 green bell pepper, chopped
2 tsp cumin
1 tsp coriander
1/2 tsp chili powder
1/2 tsp oregano
2 cups chicken broth*
1/2 cup coconut milk
juice of 1 lime, plus more lime wedges for serving
1 1/2 tsp arrowroot flour*
salt & pepper, to taste
1-2 lbs boneless, skinless chicken (breasts, thighs, or rotisserie chicken), fully cooked and chopped or shredded
12 oz “riced” cauliflower*
3 eggs
avocado oil, for cooking
optional garnish:  chopped cilantro, hot sauce, sliced avocado
Tool :
large sauté pan
9 x 13" baking dish


Next Instructions Here