Chicken Salsa Casserole with Blueberry & Coconut Cream Dessert

Chicken Salsa Casserole

Chicken Salsa Casserole

A very simple, fast and delicious meal for all the family with plenty of coconut oil/cream to get you really satiated!


1 Sliced banana
1 Packet of unsalted peanuts
1 Packet of chopped bacon, approx 150g
1 Packet chopped chicken breast, approx 400g
1 Jar of salsa
1 small carton of coconut cream, approx 2dl
1/2 packet taco “tex-mex” seasoning
2 tblsp Tomato Puree
Cold-pressed coconut oil to taste


Pre-heat oven to 200C
Add nuts to the bottom of a casserole dish until bottom is covered.
Lightly fry banana slices until brown and add to dish.
Fry bacon and chicken until cooked and add to dish.
Add all the remaining ingredients and mix thoroughly.
Place in oven for 45 mins, remove and mix thoroughly. Turn oven off and allow to stand in oven for a further 30 mins. Serve with fresh veg and kale chips.

Blueberries & Coconut Cream

Blueberries & Coconut Cream

Blueberries & Coconut Cream

The blueberry season is coming to an end here in the Nordics but there’s still plenty to be found for free! Great value, healthy and relatively sweet without a huge fructose penalty. Just serve with coconut cream, add some xylitol if you really must. Delicious!


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