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We hope you got insight from reading it, now let’s go back to creamy chicken, broccoli & cauliflower bake (lchf) recipe. You can cook creamy chicken, broccoli & cauliflower bake (lchf) using 12 ingredients and 16 steps. Here is how you achieve it.
The ingredients needed to cook Creamy Chicken, Broccoli & Cauliflower Bake (LCHF):
- Use 2 large chicken breasts
- Prepare 3 cup broccoli florets
- Use 4 cup cauliflower florets
- Provide 2 tbsp butter
- Prepare 1 tbsp olive oil
- Use 1 medium onion, sliced
- Use 2 tbsp bacon fat or lard
- Get 1 chicken stock cube, made up to 1 cup of stock with hot water
- Take 1 cup double/heavy cream
- Provide 1/4 tsp garlic powder
- Take salt (of your choice)
- You need ground black pepper
Instructions to make Creamy Chicken, Broccoli & Cauliflower Bake (LCHF):
- Preheat the oven to 220 C.
- Place bite sized florets of broccoli and cauliflower into a deep sided baking dish.
- Add the olive oil and mix the vegetables around to coat them.
- Dot with butter and season with salt and pepper.
- Bake veg for 25 minutes, until they get a nice brown colour on top.
- Meanwhile cut chicken breasts into large bite sized pieces (about 1 inch cubes…they will shrink)
- Heat a skillet on a medium high heat. Add half the lard and get it hot.
- Brown the chicken in small batches, then set it aside in a bowl.
- Season the chicken in the bowl.
- Add the remaining lard and lower the heat a little before adding the onion (or it might splatter fat when you put it in).
- Fry the onion for 5-8 minutes until nicely browned.
- Add the garlic powder to the skillet, along with the chicken, stock and cream.
- Deglaze the pan by stirring this mixture.
- Remove the veg carefully from the oven and pour over the chicken mixture.
- Put back into the oven and bake for a further 25 minutes until all brown and bubbly.
- Remove from the oven. Allow the food to rest at least 5 minutes before serving.
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