Creamy Chicken, Cauliflower and Broccoli Bake
- Serves: 4
- Calories: 2245
- Total Fat: 216g
- Total Carbohydrate: 2g
- Protein: 138g
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- 1 lb 1 lb 1 lb Skinless Chicken Breast
- 4 oz 4 oz 4 oz Raw Bacon
- 1 head 1 head 1 head Broccoli, small
- 0.5 head 0.5 head 0.5 head Cauliflower
- 1 - 2 Tbsp 1 - 2 Tbsp 1 - 2 Tbsp Extra Virgin Olive Oil, for cooking
- 1 cup 1 cup 1 cup Coconut Milk
- 0.5 cup 0.5 cup 0.5 cup Free Range, Low Sodium) Chicken Broth (Organic
- 1 pinch 1 pinch 1 pinch Sea Salt
- 1 pinch 1 pinch 1 pinch Black Pepper, to taste
- Optional: Brine the chicken for 1 to 6 hours in a salt-water solution beforehand for the meat to absorb moisture and stay very tender. If you did not plan ahead, you can skip this step.
- Preheat the oven to 410F. Place the broccoli and cauliflower florets in a baking dish, sprinkle with salt and pepper (no need to add olive oil) and roast for about 30-40 minutes until they are lightly brown and crispy around the edges.
- Chop the bacon into pieces. In a large frying pan, cook the bacon until crispy. Transfer to a plate with a slotted spoon and set aside.
- Cut the chicken breasts into cubes about 1x1 inch big. Brown the chicken in the remaining bacon fat (add a tablespoon or so of olive oil if needed), making sure not to overcrowd the pan otherwise the chicken will "steam" and not brown. Brown on one side for 2 minutes, then turn the pieces over with a pair of tongs and brown for another two minutes. Work in batches if your pan is too small. Set aside with the bacon.
- Chop the onion and mince the garlic. In the same pan, add some olive oil and cook the onion and garlic for a few minutes until the onion is translucent. Add the coconut milk and chicken broth and scrape the bottom of the pan with a wooden spoon to detach any brown bits. This will concentrate all the flavors into the creamy sauce. Add a pinch of salt and a good crack of pepper (to taste, depending on the saltiness of your broth) and let the sauce simmer for 5 minutes on low heat.
- Take out the broccoli and cauliflower florets from the oven, they should now be brown and crispy. Add the chicken, bacon and sauce and stir around to combine. Put the dish back in the oven and bake for 15 minutes.
Oven cooking times may vary depending on the type of oven you use. I use an old gas oven which generally takes more time to cook than electrical ovens. Watch your broccoli and cauliflower after 25-30 minutes to make sure they don't burn.