3 Simple ways to enjoy Broccoli, Cauliflower and Chicken Thighs.

September 23, 2016

During the summer I go through pounds of chicken thighs, cauliflower and broccoli.  I often have people asking, "Doesn't that get boring?",but it doesn't.  Over the years I've experimented with a lot of strange ideas.  Even though some have been absolute disasters, others have been pretty successful.  Since I usually have three containers of these foods in my fridge just like this for quick cooking, I decided to write up three of my favorite ways to cook up these easily prepared foods. 

 

1.  The Cauli-Broc Burrito!

 

So good you'd never guess it's not your average burrito

Ingredients:

 

2 Cups diced / crumbled cauliflower

1 Cup diced broccoli

1 Cup shredded chicken thigh (already cooked)

5 Tbsp coconut oil

2 Tbsp Coconut Flour
Low carb / High fiber tortillas.  I use Xtreme Wellness brand but there any a few options out there.

Seasonings or hot sauces of choice.  I use turmeric, and garlic powder with a bit of salt and a dash of hot sauce. 

Step 1:

 

Add your veggies, coconut oil and seasonings into a pan on medium - high heat.  Tossing until your veggies appear tender.  

 

 

 

 

Step 2:

 

Add your 1 cup of chicken thighs (honestly, any other meats would work for this recipe too.).  Cook until your chicken heats up and gets a nice crisp to it as well.  

 

 

Step 3:

Once your chicken is heated and your veggies have a nice soft texture to them, add in your 2 Tbsp of coconut flour to soak up and spices or oils left over.  Continue tossing it in the pan for a few more minutes to get a brown to your veggies.  This will also add a nice texture.
Now is when you'll want to heat up your tortilla as well.

Step 4:

 

Add your burrito filling onto your heated tortilla and give it a roll! ( I added a little mozzarella to my tortilla on this one but it's optional) 

 

 

Step 5: 

ENJOY

Maybe that recipe took too much work.  If flipping things in a pan, mixing stuff around, and rolling up burritos isn't your game, let me introduce you to the slightly easier recipe number two.

 

2.  Mashed faux-tatoes with sauteed salsa chicken

 Does the act of sauteing those veggies and rolling up the burrito seem like just TOO much work? Maybe it was a rough day and things could just be easier.  On those days, I turn to a pot for boiling and mashing my veggies. 

 

Ingredients:

 

2 Cups diced / crumbled cauliflower

1 Cup diced broccoli

1 Cup shredded chicken thigh (already cooked)

1 Tbsp coconut oil

1 Tbsp butter

1 Tbsp salsa

Salt and garlic powder to taste
 

*optional*

 

Shredded cheese

Dollop of sour cream

 

Step 1:

 

 

 Add your veggies into a medium pot and fill with enough water to get them covered and floating.  Place it on the stove on medium high heat until your veggies are nice and soft.  10 - 12 minutes usually.

 

 

Step 2:

 

 

Dump your veggies mix into a strainer and give them a minute or two to really drain off, you don't want too much water left over. 

 

 

 

Step 3:

 

 

 

Mash your cauliflower and add your butter, salt and garlic. Now is a good time to mix in some optional cheese as well.

 

 

 

 

Step 4:

 

 

Toss your chicken, salsa and coconut oil into a frying pan on medium - high heat.  Stir and flip until heated with a nice crisp to it.

 

 

 

 

 

 

Step 5:

 

Add your Faux-tatoes to a plate, top with a little optional cheese, add your chicken and a dollop of sour cream.  You're ready to (hopefully) enjoy a healthy meal. 

 Is that recipe still too hard? Looking for something that only requires you to stir 3 times while your meal is cooking? You're going to love recipe three then!

 

3. The Super Lazy "Casserole"

 Okay, maybe even that last recipe was just too much work.  On those days there's the super lazy "casserole".

 

Ingredients:

 

2 Cups diced / crumbled cauliflower

1 Cup diced broccoli

1 Cup shredded chicken thigh (already cooked)

2 Tbsp Pesto

1 Tbsp coconut oil

1 Tbsp water (for a little steam)

3 Tbsp Coconut Flour

Salt to taste.

 

*Optional*

     A few slices of Queso Blanco (frying cheese) crumbled and fried as a topper.

 


**Preheat your over to 350 degrees Fahrenheit** 

 

Step 1:

 

While your over preheats to 350 degrees Fahrenheit.  Mix your veggies, chicken, pesto, coconut oil and water into your baking dish.

 

 

 

 

Step 2:

 

 

Cover and toss into the oven for 45 Minutes, I like to take mine out every 15 Minutes and give it a good stir, though you could probably get away with only doing it once halfway through as well.

 

 

Step 3:

 

Remove your dish from the oven and stir in your 3 Tbsp of coconut flour.  Add it to a plate and top it with the optional fried Queso Blanco.

 

 

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