Step 1

Preheat your oven to 400 degrees Fahrenheit.

Step 2

In a large Dutch oven pot or skillet, add cooking fat and bring to medium-low heat.

Step 3

Add yellow onion and garlic and sauté with sea salt, black pepper and dried red pepper flakes until soft, about 5 minutes.

Step 4

Add cauliflower, green cabbage, red bell pepper and carrot and continue to sauté until soft, about 5 minutes.

Step 5

In a bowl, whisk together the eggs, coconut crème, tomato paste, hot sauce, Whole30 House Ranch Dressing and Whole30 Buffalo Vinaigrette and until well-combined.

Step 6

Reduce heat to low and stir in eggs, coconut crème, tomato paste, Whole30 House Ranch Dressing and Whole30 Buffalo Vinaigrette mixture to the veggies.

Step 7

Stir in shredded chicken breast.

Step 8

Pour into an oven-safe casserole dish and bake in the oven for 20 minutes.

Step 9

Remove from the oven and serve between 4 with fresh cilantro or parsley and minced scallion, storing any leftovers in the fridge for up to 3 days. You can also freeze your leftovers in a freezer-safe container for up to 6 months.

Step 10

Enjoy!