Baked Chicken and Broccoli
A fun take on the classic chicken divan.
1 cup coconut milk
1/2 tsp coarse kosher salt
1 tbsp curry powder
1 tsp garlic powder
24 oz boneless skinless chicken breast
1/4 cup sliced almonds
1 tsp paprika
4 cups chopped broccoli
1 cup pieces or slices mushrooms
1/2 cup chopped onions
Pre-heat oven to 350° F (175° C).
Place the chicken in a pan, sprinkle with sea salt and pepper to taste, and add enough water just to cover it.
Bring to a boil and simmer for 12-15 minutes for thighs and closer to 20 minutes for breasts. Remove the chicken from the water with tongs and set aside.
Add the broccoli to the same water and simmer for 3-4 minutes. Drain the broccoli but save the broth for later – now you have some awesome chicken broth to add to recipes or to make a soup!
Cut the chicken into bite size pieces and place in a large mixing bowl.
Add the broccoli, mushrooms, onions, coconut milk and spices and mix well.
Spread into a 9×11" glass baking dish and sprinkle the top with sliced almonds. Bake in pre-heated oven for 30 minutes.
Note: based on a recipe from Everyday Paleo.
in 1 serving of Baked Chicken and Broccoli.
, 15% carbs, 47% protein.
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