Meal Prep: Broccoli Chicken Ranch Casserole

ranch seasoning

• 3 tbsp onion powder
• 2 tbsp garlic powder
• 2 tsp salt
• 1/2 - 1 tsp black pepper
• 2 tbsp freeze-dried dill (can sub with dried dill)
• 1 tbsp dried parsley

Combine the above ingredients & shake!

You'll have some leftover to use for other dishes...hello, crispy ranch potatoes!

whole 30 mayo

• 1 egg
• 2 tbsp + 3/4-1 cup extra virgin olive oil
• 1/2 lemon, juiced
• 1 heaping tsp dijon mustard
• 1 tbsp vinegar
• 1/2 tsp salt
• 2 cloves garlic

let's get cooking

1. Preheat your oven to 350 degrees
2. Coat the chicken breasts with 1 tbsp olive oil & 1 tbsp ranch seasoning.
3. Bake the chicken for 30 minutes, or until internal temperature reaches 165 degrees.
4. While the chicken is baking, place bacon & cauliflower (cute side down) on a lined baking sheet and bake for 35-40 minutes.
5. Remove the chicken from the oven, then cut into 1/2 inch cubes.
6. Remove bacon from the oven, place on a paper towel to drain excess oil, then chop into very small pieces.
7. Place the cauliflower in a blender with lemon juice, mayo, & ranch seasoning, & blend until smooth.
8. In a very large mixing bowl, add the chicken, broccoli, then toss with the cauliflower mixture.
9. Spread the casserole mixture into an even layer in a baking dish (I needed to use 2 baking sheets).
10. Top with shredded Colby Jack (omit if whole 30/paleo & crumbled bacon, then bake for 40 minutes at 250 degrees.