A friend of mine sent this to me.  Credit for this recipe goes to Maya … she’s a healthy cooking fanatic as well.  This one may seem like it will take you a lot of time to prepare.  In reality, it’s only about 10-15 minutes, then the over takes over for you ;o)  

This is one healthy dish that is delicious enough to serve to a dinner party or large family! 


1 TBSP Coconut Oil
3 TBSP Pine Nuts
3 TBSP Pecans, chopped
3 TBSP Nutritional Yeast
Dash of Sea Salt
2 tsp Extra Virgin Olive Oil  (EVOO)

2 Garlic cloves, minced
1 Yellow Onion, chopped
2 Bell Peppers, chopped
2 Eggplants, chopped
2 C Roasted Chicken, cubed (you can use a roasted chicken from the deli section of your grocery store)
1 (28oz) can Crushed Tomatoes
3 TBSP Basil, fresh/chopped or dried

1/4 C White Wine

  1. Preheat the oven to 350 degrees F. Lightly grease a casserole dish with 1/2 TBSP coconut oil.
  2. In a small skillet, place 1/2 TBSP Coconut Oil over medium heat. Add the pine nuts and pecans. Saute until golden brown. 
  3. Remove from heat and pulse in a food processor with the nutritional yeast and dash of salt. Set the nut mixture aside.
    In a large skillet, place the EVOO over medium heat. 
  4. Add the garlic and onions and cook for 5 minutes. 
  5. Add the pepper and eggplant and continue to cook for 5 minutes.
    Mix in the chicken, tomatoes, basil and wine. Bring to a boil, then simmer for 5 minutes.
    Spread the chicken and veggie mixture into the prepared casserole pan. Evenly sprinkle the nut mixture over the top of the casserole. 
  6. Cover with foil and bake for 50 minutes. 
  7. Remove the foil and bake for another 10 minutes. 

    **You can also enjoy cooking this in a crockpot.  Mix everything together, and rather than putting this into an oven, put the ingredients into your crockpot.  Top with nuts mixture and cook on either low for 6 hours, or high for 4 hours.  If you work a long day, this is a delightful treat when you get home from work!  I can’t even describe how yummy your house smells!**

Serves 8 ~ Calories per serving: 223


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