April 22, 2025
Chicken & Broccoli Stew
Chicken & Broccoli Stew
2 servings | 30 minutes
INGREDIENTS
- 1 tsp Extra Virgin Olive Oil
- 10 ozs Chicken Breast (cut into cubes)
- 1/2 tsp Sea Salt (divided)
- 2 Garlic (clove, minced)
- 1 1/2 pints Bone Broth
- 2 cups Broccoli (chopped into florets)
- 1/2 cup Canned Coconut Milk (full fat)
- 1/2 Lemon (juiced)
METHOD
- Heat the oil in a pot over medium heat. Season the chicken cubes with half of the salt. Add the chicken to the pot and sauté for about five minutes or until browned on all sides.
- Add the garlic and sauté for another minute. Add the broth, cover the pot with a lid and simmer on low heat for about 10 minutes.
- Add the broccoli and coconut milk and add the remaining salt. Stir and cover the pot again. Simmer for another 10 minutes or until everything is cooked through.
- Remove from the heat, stir in the lemon juice and enjoy!
NOTES
- Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to two months.
- Serving Size: One serving is equal to approximately 1 1/2 cups.
- More Flavor: Add carrot and celery.
Nutrition Facts
Amount per serving
515 calories
27g fat
15g carbs
4g fiber
4g sugar
49g protein
156mg cholesterol
1285mg sodium
3mg iron
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Turkey & Potato Breakfast Casserole 6 serving | 1 hora Ingredients 1 tbsp Extra Virgin Olive Oil (divided) 1 1/2 lbs Extra Lean Ground Turkey 1/4 tsp Sea Salt (divided) 2 Russet Potato (peeled, shredded, squeezed and drained of excess liquid) 1 1/2 cups Unsweetened Almond Milk 4 Egg 1/4 tsp Oregano 6 ozs Cheddar Cheese (shredded) Method Preheat the oven to 400oF (205oC). Use half the oil to grease a baking dish. Heat the remaining oil in a pan over medium-high heat. Add the turkey to the pan, breaking it up as it cooks. Drain any excess liquid, season with half of the salt, and transfer to the baking dish. Sprinkle the shredded potato evenly over the cooked turkey. In a bowl, whisk together the almond milk, eggs, oregano, and the remaining salt. Pour the mixture over all the ingredients in the baking dish. Sprinkle the cheese over top and bake for 40 to 45 minutes, or until golden brown and cooked through. Let it cool slightly before cutting into squares. Enjoy! Notes Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: A 9- by 13-inch baking dish was used to make six servings. Dairy-Free: Use vegan cheese instead of cheddar cheese. Nut-Free: Use rice, coconut, or oat milk instead of almond milk. More Flavor: Add garlic when cooking the turkey. Additional Toppings: Serve with mixed greens or grilled vegetables. Nutrition Facts Amount per serving 349 calories 40gs protein 10gs carb 17gs fat
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