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Author Notes: A healthy, paleo-friendly and easy weeknight meal, packed with incredible flavors from the bacon, broth and coconut milk, that you can put on the table in under an hour. Gluten-free, dairy-free, paleo. —Mylittlejarofspices
- 1 pound Boneless, skinless chicken breast
- 1 head of cauliflower
- 1 head of broccoli
- 2 Cloves of garlic, minced
- 1 cup Coconut milk
- 1/2 cup Organic chicken or vegetable broth
- 1 Onion
- 3.5 ounces Bacon
- Optional: Brine the chicken for 1 to 6 hours in a salt-water solution beforehand for extra tenderness.
- Preheat the oven to 410°F. 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 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. Set aside in a plate and add the chicken pieces to the pan to brown in the remaining bacon fat (add a tablespoon or so of olive oil if needed). Make sure the chicken pieces are not touching each other, otherwise they will release water and won’t brown. Let 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 in the same plate as the bacon.
- Chop the onion and mince the garlic. In the same pan, add more olive oil and cook the onion and garlic for a few minutes until the onion is translucent. Add the coconut milk and broth and scrape the brown bits from the chicken and bacon at the bottom of the pan with a wooden spoon. 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.