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Creamy Chicken, Broccoli & Cauliflower Bake (LCHF)

Before you jump to Creamy Chicken, Broccoli & Cauliflower Bake (LCHF) recipe, you may want to read this short interesting healthy tips about How to Elevate Your Mood with Food.

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If you want to battle depression, try consuming some cold water fish. Herring, trout, tuna, wild salmon, and mackerel are all high in omega-3 fatty acids and DHA. These are two substances that increase the quality and function of the gray matter in your brain. It’s true: chomping on a tuna fish sandwich can basically help you fight back depression.

Now you realize that junk food isn’t necessarily what you have to eat when you want to help your moods get better. Try some of these suggestions instead.

We hope you got insight from reading it, now let’s go back to creamy chicken, broccoli & cauliflower bake (lchf) recipe. To cook creamy chicken, broccoli & cauliflower bake (lchf) you only need 12 ingredients and 16 steps. Here is how you cook that.

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

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