lexi.r.watson October 20, 2023
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If you’ve been following my journey as a functional medicine expert, specializing in brain health, you know that I’m dedicated to helping individuals combat brain fog, conquer concentration issues, combat fatigue, and conquer memory loss. Through my signature OAKLEY Method, I’ve uncovered personalized solutions to bring about mental clarity that some thought was lost to the sands of time and to catapult energy levels to new heights. But the quest for enhanced brain health doesn’t start with supplements; it begins in the kitchen.

Today, I’m thrilled to introduce you to a recipe that marries sensational flavors with brain-nurturing ingredients in an easy-to-make dish from Beauty and the Bench Press – Chicken Verde Casserole. This Mexican-inspired delight not only pleases your palate with its vibrant taste but also contributes to cognitive vitality with wholesome ingredients, ensuring that every bite you take is a step toward improved mental clarity, heightened energy, and the prevention of cognitive decline in the years to come.

So, join me in the kitchen as we combine the wisdom of functional medicine with the joy of cooking. 

Chicken Verde Casserole

Indulge in this delicious and easy Chicken Verde Casserole, where delicious Mexican flavors meet brain-nurturing ingredients. This casserole not only delights your taste buds but also supports mental clarity and sustained energy. Explore this nutrient-rich dish to nourish both body and mind.
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Prep Time 10 minutes
Cook Time 45 minutes
Servings 4 servings

Ingredients
  

  • 16 oz shredded & squeezed turnip or jicama
  • 16 oz shredded chicken
  • 16 oz jar green salsa
  • 2 cups cauliflower rice
  • 2 eggs beaten
  • 1 4 oz can diced green chilis, drained
  • 3 Tbsp avocado oil
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • Salt & pepper to taste
  • Cilantro & avocado for garnish

Instructions
 

  • Preheat the oven to 400 degrees. In a small bowl, mix turnips/jicama with 2 Tbsp avocado oil, ½ teaspoon onion powder, ½ teaspoon garlic powder, salt and pepper and press into the bottom of a 9×11 casserole dish. Bake for 15 minutes.
  • While that is baking, add avocado oil to a skillet on medium-high heat and add riced cauliflower. Sauté until cauliflower is mostly tender (about 3-4 minutes).
  • Add shredded chicken to the skillet along with diced chiles, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, salt and pepper and beaten eggs. Mix thoroughly and remove from heat.
  • When turnips/jicama are ready remove them from the oven and set temperature to 350 degrees.
  • Add cauliflower and chicken mixture on top of hash browns then top with salsa verde.
  • Bake for 30-35 minutes.
  • Serve with avocado and cilantro.
Keyword dairy-free, grain-free, healthy dinner, healthy lunch, low-carb

The original recipe can be found here and calls for hashbrowns instead of other root vegetables. If you are insulin sensitive, the original recipe might be okay for your brain. Feel free to give it a go!

To make this recipe even more brain-friendly, I always use my glass baking dish.

I hope this recipe is an easy go-to for you, just as it is at the Watson household. Be sure to sign up for my newsletter so you don’t miss any of my favorite recipes!

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