What you will need:
Chicken Breasts cut into bite sized pieces
Head of Broccoli (thoroughly washed)
Head of Cauliflower (thoroughly washed)
Chicken Broth
Unsweetened Coconut Milk
1 White Onion, cut into strips
Minced Garlic
Mushrooms (optional)
Sea Salt
Pepper
Olive Oil
What to do:
Cut up broccoli and cauliflower into bite sized pieces. Try to keep the pieces about the same size. Place broccoli and cauliflower in a casserole dish and place in a preheated 425 degree oven for 15 minutes.
Meanwhile, heat olive oil in a skillet, add chicken, salt and pepper to taste and cook until brown-ed.
Add chicken to your casserole dish with the broccoli and cauliflour.
Using the same skillet add a little more olive oil. Saute garlic and onions. Add garlic and onion mixture to your casserole dish. (I had to use red onions here because I was out of white onions- but white onions are better in this dish)
Now add to your skillet unsweetened coconut milk, stirring vigourously, then add your chicken broth. Salt and Pepper to taste. Use as much milk and broth as you would like- depending on how much gravy you prefer. Keep stirring and incorporate any chicken residue into the gravy. I probably use 1/2 cup of each.
Pour the gravy mixture over your casserole ingredients and mix ingredients together.
Top dish with mushrooms and place in your 425 oven for another 15 minutes.
You can steam some brown rice as a side dish or add it to the casserole mixture once removed from the oven. Serve hot and enjoy!
