Found on “The Keto Summit” website and submitted by Louise Hendon, this colorful dairy-free casserole is creamy and delicious.
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4
Ingredients:
4 Tablespoons (60 ml) Coconut oil, to cook with
3 Chicken breasts, diced
1 Eggplant, cubed
4 cloves of Garlic, minced
8 Cherry tomatoes, diced small
2 cups of Spinach, chopped
2 Tablespoons of Italian seasoning
1/4 cup of fresh Parsley, chopped
1 can of Coconut milk* (400 ml) *Make sure there is no sugar added
Salt and pepper, to taste
Directions:
1. Preheat oven to 400 F.
2. In a large pan, melt the coconut oil over medium-high heat. Add the chicken, eggplant, garlic, cherry tomatoes, and spinach. Sauté until the chicken is cooked and the vegetables are soft.
3. Add the Italian seasoning, parsley, coconut milk, and season with salt and pepper to taste.
4. Pour mixture into a greased baking dish and bake for 20 minutes.