Paleo Chipotle Chicken Vegetable Bake

This flavorful, dairy-free and gluten-free dish is a great way to use leftover chicken and bacon (if you have that kind of self-control) and get your veggies, too.

Ingredients

• 1 large head of cauliflower ( I did half cauliflower and half broccoli)
• 4 Stalks of Celery sliced
• 3 cloves of garlic
• 1 red bell pepper, chopped (I used a variety pack from Trader Joes that had red, yellow and green)
• 1 cup green onions, chopped
• 1 tsp chile powder
• 1 tsp chipotle powder (Did not have so I substitued with red pepper flakes, basil, oregano, thyme and some extra chili powder, you can also use paprika)
• 1 tsp ground cumin
• Salt, to taste
• 2 chicken breasts, grilled and chopped
• 6 strips of bacon, cooked and crumbled
• 1 cup cherry tomatoes, chopped
• 3 Tbsp fresh cilantro, chopped
• Olive oil or bacon fat for sautéing

Instructions

1. Cut cauliflower and broccoli into florets. Steam over boiling water for about 12 minutes, until it florets are tender but not mushy. (Note: this is a good time to cook up your chicken and bacon if you haven’t already.)
2. Preheat oven to 375 degree F.
3. Heat frying pan to medium high heat. Add olive oil or bacon fat and red peppers. Sauté for 3 minutes. Add green onions and garlic and sauté for 2 minutes longer. Set aside.
4. Place cauliflower, broccoli and celery in a large mixing bowl. Stir in chile powder, chipotle powder, cumin, and salt until well blended. Stir in red pepper mixture, chicken chunks, crumbled bacon, tomatoes, and cilantro.
5. Pour mixture into a lightly greased casserole dish. Bake at 375 degrees for 20 minutes, or until heated through and the top is golden brown.
6. Serve.

Love and Enjoy!
Recipe courtesy of Maoomba