Description
The perfect summer casserole with vibrant strawberry salsa that bakes up oh so delicious on succulent chicken!
Scale
Ingredients
- 2lbs boneless skinless chicken thighs
- 3 tbsp smooth, unsweetened almond butter (or other nut butter)
- 1 tsp garlic powder
- 1 tsp cumin
- 2 tsp salt
- 3 tbsp coconut oil
Salsa
- 1 cup diced rhubarb
- 1 cup diced strawberries
- pinch of salt
- 1/2 cup diced onion
- 2 garlic cloves, minced
- 1/2 cup diced cilantro
- 1 lemon, squeezed
- 2 tbsp olive oil
- 2 tbsp coconut aminos
Optional:
- 3 cups cauliflower rice
Instructions
- Pre-heat your oven to 400F. In a bowl combine all of the salsa ingredients and gently toss. Set aside.
- In the casserole dish mix together chicken thighs, nut butter, coconut oil, and seasoning. Toss and mix, slathering the chicken. Then arrange your chicken thighs lined up, laying flat in the casserole dish.
- Spoon salsa over the chicken and place casserole dish in the oven.
- Roast for 45 minutes.
- *Options: Add a layer of cauliflower rice to the bottom of the casserole dish before adding in the chicken and turn this baked chicken dish into a taco casserole!
Nutrition
- Serving Size: 1/6 recipes
- Calories: 295
- Fat: 18g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
