Cooking the Chicken & Vegetables

1. Preheat your oven to 425 degrees.  Place chicken on a baking sheet and coat with 1 1/2 tablespoons olive oil and sprinkle both sides with salt, red pepper flakes, thyme.
2. Roast chicken for 20 minutes or until cooked through. Midway through, flip the chicken for even roasting.
3. While the chicken is cooking, on a separate baking sheet, arrange broccoli and carrots and toss with 2 tablespoons oil and sprinkle with salt and pepper.
4. Roast broccoli and carrots for 10-15 minutes or until just barely fork tender, stirring midway through.
5. Once done, lower the oven temp to 400 degrees.
6. While the chicken and vegetables are cooking prepare the sauce.

Preparing the Sauce and Assembling the Casserole

1. Heat a large saute pan over medium-low heat and add 1 tablespoon oil. Add the onions, cook until translucent and fragrant, 3-4 minutes, then add the garlic and continue to cook until fragrant, 1 minute.
2. Measure broth and whisk in the arrowroot flour.
3. In a separate measuring cup, measure coconut milk, add mustard and nutritional yeast, mix together.
4. Add broth/tapioca to onions while whisking. Add coconut milk mixture and continue to stir.
5. Raise the heat and bring to a boil, stirring. Once boiling, lower to a simmer and continue to stir and cook for another minute, until nice and thick.
6. Add the Italian seasoning. Stir in salt and pepper to taste.
7. Stir in the cauliflower rice, cook 1 minute to soften and remove from heat. It will be thick.
8. Shred chicken or cut into bite size pieces.
9. Add the chicken, broccoli and carrots to the sauce/rice mixture, stir mix evenly.
10. Pour into a 2-quart baking dish. Top 2 tablespoons of sun dried tomatoes and sprinkle just enough vegan parmesan or other topping to lightly cover the top.
11. Bake in a 400 degree oven for about 20 minutes, until bubbling and cauliflower rice is soft.
12. Serve hot with additional vegan parmesan and chopped sun dried tomatoes on the side!
13. Store covered with plastic wrap in the refrigerator for up to 4 days.
14. Reheat in 350 degree oven 5-8 minutes until hot.
15. You can freeze the casserole covered for up to 1 month.