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
Ingredients 3 whole eggs 120g shrimp (peeled) 2 tbsp Greek yoghurt Salt, pepper Optional: garlic, chilli flakes, spinach Instructions Step 1 Lightly sauté shrimp in a pan (2–3 mins each side). Step 2 Whisk eggs with salt & pepper. Step 3 Pour eggs into pan, scramble gently. Step 4 Stir through Greek yoghurt at the end for creaminess. Step 5 Serve immediately. Nutrition and Cooking Times Prep time: 20 minutes | Cook time: 20minutes Serves: 4 Nutrient Value (per serving): Calories: 450cal | Protein: 50-55g | Fat: 25g | Carbohydrates: 5g |
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