Chicken & Broccoli Bake…everyone’s favourite!!!
This recipe is Gluten Free, Dairy Free (skip the cheese) & Paleo.
• 300g of Broccoli
• 300g Chicken Breasts
• 300g of Mushrooms
• 1 Cup of Coconut Milk
• 1 Cup of Chicken Stock
• 1 Teaspoon of Mustard Powder
• 100g of Hazelnuts
• Coconut Oil
• Salt & Pepper
• Optional: Cheese
Start by washing and chopping the mushrooms.
Heat some coconut oil in a saucepan on medium heat and add the mushrooms. Sprinkle with salt and pepper and cook until they start to grey and soften- about 5 minutes.
Pour in the coconut milk and chicken stock and stir. Then take off the heat and sprinkle in the mustard powder. Use a handheld food processor to blitz it until as smooth as possible (or just pour it into your food processor). Then set it aside.
Heat some coconut oil in a pan while you chop the chicken and the broccoli into little pieces. Add them to the pan and cook for about 5 minutes until the broccoli is bright green and the chicken is almost fully cooked.
While they’re cooking add the hazelnuts to your food processor and blitz until you have a breadcrumb like consistency. Then add in 1/2 a tablespoon of melted coconut oil and some salt and pepper and blitz again until you have a fluffy crumbly mixture.
Add the chicken and broccoli to your casserole dish.
Then pour the mushroom sauce over it and mix it so its evenly mixed in.
Sprinkle the top generously with the ground hazelnuts
Pop it in the oven at 180′C for 40 minutes.
Take out and serve!