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Paleo Chicken Divan - Dump and Go Dinner

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Paleo Chicken Divan - Dump and Go Dinner

Lisa
The Cook
4 Servings
11 Ingredients
4 Comments

The classic comfort dish, Chicken Divan, gets a Paleo make over. The creamy sauce feels like a holiday splurge, but it isn't!

Read More
4 Servings
11 Ingredients
4 Comments

Ingredients

  • 1 cup Cashews, Raw
  • 2 teaspoons mince Garlic, Cloves
  • 1 ¼ cups dice Onion
  • 1 teaspoon Sea Salt
  • ½ teaspoons Coriander, Ground
  • 1 teaspoon Black Pepper
  • ½ cups Chicken Broth/Stock
  • ½ cups Coconut Milk, Canned
  • 2 cups dice Chicken, Boneless Breasts
  • 2 cups Broccoli Cuts, Frozen
  • ¼ cups Flaxseed, Ground

Containers

  • 1 8x8 Baking Pan

Supplies

  • Labels
  • Foils

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine cashews, garlic, onion, sea salt, coriander and pepper in blender. Pulse several times until cashews are finely ground.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Use Blender

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine cashews, garlic, onion, sea salt, coriander and pepper in a blender. Pulse several times until cashews are finely ground.
  2. Add chicken stock and coconut milk and blend until smooth.
  3. Divide chicken and broccoli evenly between 8x8 foil pans.
  4. Pour sauce evenly over the top of the chicken and broccoli. Then sprinkle evenly with the flax seed.
  5. Bake covered with foil 350F for 45 minutes until chicken is cooked through and broccoli is tender.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 1 cup
Amount Per Serving
Calories
438
Total Fat
26g
Saturated Fat
8g
Trans Fat
0g
Cholesterol
67mg
Sodium
634mg
Total Carbohydrates
20g
Fiber
5g
Sugar
5g
Protein
31g
WW Freestyle
11

Categories

low-histamine, shellfish-free, fish-free, soy-free, paleo, gluten-free, dairy-free, gluten-free-dairy-free, winter, spring, fall, summer, diet, gaps, egg-free, real-food, low-carb, wwsmartpoints

Categories

low-histamine, shellfish-free, fish-free, soy-free, paleo, gluten-free, dairy-free, gluten-free-dairy-free, winter, spring, fall, summer, diet, gaps, egg-free, real-food, low-carb, wwsmartpoints

4 Comments

Join the discussion

  1. After reading over this recipe and doing my own calculations, I feel like your nutrition information may be off on this recipe. I may be wrong but it doesn’t seem like there is any way there are 67g of carbs in this dish. The protein seems low too.

    Reply

    1. Hi Lindsey, After reviewing this recipe it does seem there was a miscalculation, particularly with the protein. The carbs are not too far off, but the protein is too low. I’ll send this on to our menu team for review and correction. Great catch and thanks for taking the time to comment!

      Reply

    1. Hi Ann! Thanks so much for bringing that to our attention. Our team will change that to reflect the correct amount of carbs, which should be 19 G. We appreciate the heads up. Enjoy the recipe!

      Reply