How To Prepare Recipe Creamy Chicken Broccoli Cauliflower Bake LCHF Delicious

Without fail cuisine ultimate Creamy Chicken, Broccoli & Cauliflower Bake (LCHF) easy, fast, practical.

12 ingredients, 16 steps, cooking Creamy Chicken, Broccoli & Cauliflower Bake (LCHF)

How are you mother, now you get make recipe Creamy Chicken, Broccoli & Cauliflower Bake (LCHF) with 12 ingredients and 16 steps. Next this is how to prepare, please read carefully.

In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 16 stages of easy cooking Creamy Chicken, Broccoli & Cauliflower Bake (LCHF).

Ingredients for Creamy Chicken, Broccoli & Cauliflower Bake (LCHF)

1. It’s : chicken breasts.
2. It’s : broccoli florets.
3. Prepare : cauliflower florets.
4. It’s : butter.
5. It’s : olive oil.
6. You need : onion, sliced.
7. Prepare : bacon fat or lard.
8. Prepare : chicken stock cube, made up to 1 cup of stock with hot water.
9. You need : double/heavy cream.
10. Prepare : garlic powder.
11. It’s : salt (of your choice).
12. You need : ground black pepper.

If all composition Creamy Chicken, Broccoli & Cauliflower Bake (LCHF) it’s ready, We’re going into the cooking stage. Below is how to serving with easy.

Step by Step Cooking 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.
    
17. Finish and Enjoy.

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