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Paleo Chicken Divan

Paleo Chicken Divan


Lisa @ onceamonthmeals.com


  • 1 cup raw cashews
  • 2 teaspoons garlic, minced
  • 1 large onion, diced
  • 1 teaspoon sea salt
  • 0.5 teaspoon coriander
  • 1 teaspoon pepper
  • 0.5 cup chicken broth (homemade preferred)
  • 0.5 cup coconut milk (full fat)
  • 2 cups chicken, cut into one inch cubes
  • 2 cups broccoli florets
  • 0.25 cup ground flax seed


Combine cashews, garlic, onion, sea salt, coriander and pepper. Pulse several times until cashews are finely ground. Add chicken stock and coconut milk and blend until smooth. Place chicken and broccoli into a 8×8 foil pan. Pour sauce evenly over the top of the chicken and broccoli. Then sprinkle evenly with the flax seed. Bake covered with foil 350F for 45 minutes until chicken is cooked through and broccoli is tender.

Freezing Directions:

Prepare as directed above but do not bake. Cover with foil, label and freeze. TO SERVE: Thaw. Bake covered with foil 350F for 45 minutes until chicken is cooked through and broccoli is tender.

Servings: 4

**conversion chart image provided by Erik Spiekermann

16 Responses to “Paleo Chicken Divan”

  1. Trysha says:

    The freezer version can be made using raw chicken, right?

  2. Elissa says:

    Any good substitute for cashews for a nut allergy?

  3. Dillon says:

    Curious to know, what will happen if I disregard the freezing instructions and bake first, then freeze?

    • Lisa says:

      With this particular recipe you will probably be okay to bake, allow to cool, then cover and freeze. Reheat time will be less, or could probably be done in the microwave as well (in a microwave safe dish). Let us know how it works out for you.

  4. Thechristians says:

    Disappointed with this recipe. Strange bland taste. Fairly dry after baking. Second time we baked we added a can of diced tomatoes and some salt and Mrs Dash. Made meal palatable. Wish there was a star rating system for each recipe so we know what recipes are actually good. Wouldn’t make this one again.

  5. Marsha says:

    So this was a big disappointment. It was very dry and had a strange taste. My husband took one bite and picked up the phone and ordered Thai for delivery. But, I must say this is the only recipe that was a flop for us.

  6. Stephanie says:

    Yeah, we didn’t love this either. I wouldn’t describe it as bland…definitely overwhelmed with onion. I think the “strange” taste was the flax and I still only used about half of what the recipe called for.

    • Lisa says:

      Stephanie – So sorry this one didn’t suit your family’s taste preferences, and as always we appreciate your honest feed back. We are currently adding more paleo recipes each week, so stay tuned!

  7. Amanda says:

    I’ve made this before, we loved it :)

  8. Lauren says:

    I made this recipe and really liked it – reminded me of the casseroles I ate growing up. I did modify it a bit – I used almonds and walnuts (because I didn’t have any cashews) and I skipped the flax seeds, onions, and garlic.

    • Lisa says:

      Great substitutions! I am glad the walnuts and almonds worked – sometimes I don’t have cashews on hand either.

    • Lauren says:

      I’ve made this recipe a few more times, now using flax, and it has turned out pretty well. One trick to spice up the flavor is to add curry powder – it makes the whole dish have much more of an Indian flavor to it. I usually add the curry to the leftovers to make it feel like a totally different meal.

      I’ve also frozen leftovers (already cooked) in ziplock bags. Works pretty well – just run them under water for a minute to loosen the dish from the bags, stick it on a plate, and defrost in the microwave for a few minutes.

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