Gluten Free Herbed Chicken and Biscuit Bake. A comfort food made healthy, gluten free, and ready in under 45 minutes.
So.. I got my weeks all wrong. Like big time, whoa! I didn’t realize this weekend was memorial day weekend. Which meant I also didn’t realize (until last weekend) that we had family coming in town today! Sheesh, where’s my brain gone to? I missed the good blogger boat and did not post any BBQ recipes or potluck dishes for Monday’s holiday. But just in case you need some, check out this dip, this gluten free healthy memorial day round up, and this healthy appetizer. There, my job is done. Just kidding. But really. Why all the forgetfulness? Dang, we’ve been busy and preoccupied. Long hours of daylight make it easy to fill with more things. ACK, totally guilty of that. But, one thing I did not forget is the fuel.
I’m still a Sherpa wife, ya know? And although my husband (aka kiwi cotter) is more of a coach then an athlete these days, he still needs to eat well. Don’t we all? I mean, the good eatin’ that makes you feel nourished, comforted, fueled, and just plain satisfied.
Whether it be fuel for the a rest or recovery day, pre or post fuel for workouts or a run, or even healthy bites for snacking between coaching/training. Can I get an AMEN here ya’ll? FOOD is FUEL!
Hence this recipe.
I made this chicken and biscuit bake 3 times this week, but in 2 different ways. It’s easy. It’s convenient. It’s adaptable, which is so needed when your diet is changing to fit your a new routine or lifestyle. Meaning, this recipe can be made with more carbs or less carbs (gluten free biscuit muffins or paleo or the real deal!). This recipe can be made with more protein or less protein (with or without the chicken).
Yields 4
10 minPrep Time
25 minCook Time
35 minTotal Time
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Ingredients
- 3 eggs
- 1/2 cup milk or almond milk
- 6 oz roasted chicken from 5280 Meat
- 2 english muffins biscuits (we used mikey's paleo muffins)
- 3 smoked bacon strips
- 3-4 thyme sprigs
- 1/2 tsp minced garlic
- dash of sea salt and black pepper
- 1 oz shredded parmesan cheese (optional)
- 1/4 cup chopped onion
Instructions
- First, cook your chicken and bacon if it's not already cooked. Then cut or shred into small pieces.
- Next, crumble up your biscuits and toss with onion, thyme, and chicken/bacon in a mixing bowl.
- In another small bowl, whisk your eggs, milk, cheese, pepper, and garlic.
- place the dry mixture into 3-4 pyrex cups and pour egg mix on top. Add more bacon and cheese or thyme on top of each if desired. Bake for 25-30 minutes at 375F.
Notes
If you prefer one big bake, you can place all the ingredients in a small casserole dish and bake at 400F for 40-45 minutes.
For paleo biscuits, check out [mikey's muffins[/url] online or whole foods. We also love using [url href="www.5280meats.com"]5280 meats|www.mikeysmuffins.com] for the organic chicken and bacon.
This recipe can be made vegetarian with tons of veggies or little with just cheese and egg. If you’ve got a big training day ahead, you can cut back on the fibrous veggies and add a bit more bread. Is it a rest day? Then go big with the greens. See what I’m getting at?
Did I mention you can even throw it all in one pot and make it a bigger bake/casserole? Yep, you can!
This chicken and biscuit bake takes comfort food, lightens it up, and dishes up in 30- 45 minutes. Breakfast, lunch, or dinner, you name it!
In fact, I had it for all three meals this week. Some might call it lazy, I call it thrifty!!
Easy #glutenfree herbed chicken biscuit bake! A delicious #realfood dish! #fitfluential
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Happy Long Weekend friend. Don’t forget about it!
Whatcha eatin this weekend?
Cheers!
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