Whole30 Chicken and Broccoli Casserole

I’m Miranda and I’m proud to be one of the few international Whole30 Certified Coaches and the only one in the Republic of Ireland! My husband and I originally signed up for the expat life with a 1-1.5 year commitment to living abroad, but loved it so much that we are now celebrating our third anniversary!

It’s truly been a fantastic experience. But I can remember while we were packing up, full of anticipation and excitement, thinking – I know it’s a different country on a totally different continent, but COME ON, we have the Internet, globalization and all the rest these days, so how different could it really be?

Well firstly, getting established in Ireland was quite a challenge. There was a lot of running back and forth to get through red tape and prerequisites for finalizing visas and registration, finding a place to live, opening a bank account, switching phone providers, etc. Everywhere I went, it seemed that to obtain A, you needed to have B and C, but to get B, you first needed A and D, and to get D, you needed A, B, and C. No one seemed to be able to suggest a logical, or even possible, starting point so I wasted plenty of time running from one institution to the next attempting to find someone who would break the chain, make an exception, or otherwise let me into the cycle.

And there were of course, a lot of smaller adjustments to made – like finding places to shop for the basics: toothpaste, shampoo, canned pumpkin, beef gelatin, freeze dried strawberries, kombucha… okkkkkk so maybe not technically just the “basics,” but things I had become quite accustomed to being able to easily find in the States. Although I have now had some success in finding the one store in town which sells bone broth, there are some things that just cannot be purchased – period (or as you might hear here – full stop.)

And then there’s the fact that what I had once regarded as black and white laws of English grammar have seemed to become a bit fuzzier. The “Z’s” have become “S’s,” things start at “half four” or “1630,” instead of 4:30, and instead of a company being regarded as a singular entity/noun, it is often referred to in plural form as in the collection of individuals that comprise it (for example, Company X are very successful as opposed to Company X is very successful).

Plus, when I head out with the “lads” after our morning barre class for “a bit of craic” and “the chat,” I order my Americano for “take away” and not “to go.”

Making the transition had its ups and downs, but it’s definitely become easier over time. We’ve now traveled extensively around Europe, I teach barre in one of the country’s only studios, and I’ve met some of my very best friends.

In some ways, I would argue, it’s a bit like changing what’s on your plate in order to reset your health, your habits, and your relationships with food (sound familiar?!). When you’re just getting started with the Whole30 and making a shift to more nutrient dense and less processed foods, it can be easier said than done. Many people have a deep appreciation and love for their go-to comfort foods, even though they understand that these same things may be making them sick or tired or “fluffier” than they would prefer.

But if you can find ways to adapt some of your old favorite meals into some more nutritious alternatives, you may find the transition easier and increasingly tasty as your body begins to better recognize and appreciate real foods and flavors.

By introducing and substituting some healthier ingredients for some of the most problematic ones, you can dress that old comfort meal or beloved dish in some new clothes and to your surprise you may not even notice the difference (REALLY!) or even find that you like the new version even better. That was the case with me and this Whole30 spin on a fall classic, Chicken and Broccoli Casserole! I hope you enjoy it as much as I do!

Whole30 Chicken and Broccoli Casserole

Serves 4


  • Cooked Chicken, Diced 2 cups (250 g)

  • Broccoli Florets, 1.5″ x 1.5″ pieces 4 cups (600 g)

  • Ghee/Clarified Butter 1 TBSP

  • Medium Yellow Onion, Diced 1 each

  • Garlic Cloves, Minced 3 each

  • Sliced Mushrooms 1.5 cup (100 g)

  • Tapioca Flour 2 TBSP

  • Bone Broth 1 cup (200 ml)

  • Paleo Mayo .5 cup (115 g) (Recipe HERE)

  • Dijon Mustard 1 TBSP

  • Nutritional Yeast .33 cup (15 g)

  • Black Pepper and Sea Salt to Taste


  1. Dice the cooked chicken and broccoli florets and place both in an oven safe baking dish. Set aside.

  2. Heat the ghee/clarified butter in a saucepan over medium high heat and then sauté the onions for about 3-5 minutes until translucent.

  3. Add the garlic and cook for another minute until fragrant.

  4. Add the mushrooms and cook for another 5-7 minutes until softened. Meanwhile preheat the oven to 350 F / 180 C.

  5. Add the tapioca flour and bone broth, whisking vigorously to avoid clumps. Bring to a simmer and then remove from heat.

  6. Add the paleo mayo, Dijon mustard, nutritional yeast, and salt and pepper to taste – stirring to combine and then pour over the chicken and broccoli.

  7. Place in the oven and bake for about 20-25 minutes until broccoli is cooked through and golden brown on top.

  8. Remove from oven and enjoy!

Learn more about Miranda here. You can follow her on Instagram at @barre.eat.repeat and check out her blog at https://barreeatrepeat.com/