Creamy Chicken, Broccoli & Cauliflower Bake (LCHF)
Another tweak of several recipes I saw online. I swapped out coconut milk for heavy cream to cut the carbs, then just found a happy medium between the different recipes I used as a reference point (they were paleo, but not low carb).
Creamy Chicken, Broccoli & Cauliflower Bake (LCHF)
Another tweak of several recipes I saw online. I swapped out coconut milk for heavy cream to cut the carbs, then just found a happy medium between the different recipes I used as a reference point (they were paleo, but not low carb).
Cooking Instructions
- 1
Preheat the oven to 220 C.
- 2
Place bite sized florets of broccoli and cauliflower into a deep sided baking dish.
- 3
Add the olive oil and mix the vegetables around to coat them.
- 4
Dot with butter and season with salt and pepper.
- 5
Bake veg for 25 minutes, until they get a nice brown colour on top.
- 6
Meanwhile cut chicken breasts into large bite sized pieces (about 1 inch cubes...they will shrink)
- 7
Heat a skillet on a medium high heat. Add half the lard and get it hot.
- 8
Brown the chicken in small batches, then set it aside in a bowl.
- 9
Season the chicken in the bowl.
- 10
Add the remaining lard and lower the heat a little before adding the onion (or it might splatter fat when you put it in).
- 11
Fry the onion for 5-8 minutes until nicely browned.
- 12
Add the garlic powder to the skillet, along with the chicken, stock and cream.
- 13
Deglaze the pan by stirring this mixture.
- 14
Remove the veg carefully from the oven and pour over the chicken mixture.
- 15
Put back into the oven and bake for a further 25 minutes until all brown and bubbly.
- 16
Remove from the oven. Allow the food to rest at least 5 minutes before serving.
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