Ingredients
Units
Scale
Chicken Sauté Ingredients:
- 1 LB. chicken breasts cut into cubes
- 1 tsp. Sea Salt
- 1 tsp. freshly ground pepper
- 1 tsp Garlic Powder (or 2 cloves minced fresh garlic)
- 2 Tbsp Ghee (OR Coconut Oil)
- 3 Tbsp Coconut Cream (can sub Coconut Milk)
- 2 Tbsp Coconut Aminos
Vegetables:
- 2 medium size broccoli crowns with stalks, cut into florets (use the stalks too)
- 1 pint organic mushrooms sliced (optional but tasty)
- 4 cups frozen or fresh Cauliflower Rice
- 1–2 Tbsp Ghee or Olive Oil
- 1/4 cup Bone Broth
Toppings:
- sesame seeds
- fresh cilantro
Instructions
- In a large sauté pan, blanch broccoli in water for 4-6 minutes until fork tender, or if you prefer steam broccoli in a steamer. Drain and set aside.
- In same large sauté pan, add ghee and turn heat to medium. Once slightly melted add mushrooms and Cauli-rice. Pour bone broth Cauli-rice and mushrooms and Stir-fry on medium heat until cooked through and slightly golden.
- Put Rice/Vegetable mixture in a separate bowl and use the large saute pan to cook the chicken. Add ghee to pan and melt on medium heat. Add in all other ingredients for chicken minus the coconut cream and coconut aminos. Saute chicken until cooked through on medium/low heat. Add in coconut cream and coconut aminos once chicken is cooked, stir to incorporate.
- Add coconut rice and mushrooms back to pan with chicken and stir, add in steamed broccoli.
- Add serving to a bowl and top with sesame seeds and cilantro.
