Chicken and Riced Broccoli

I'm a big fan of chicken, but long gone are the days of a plain, dried out meal. This dish is a favorite of my "one pan wonders": delightfully moist, buttery tasting and rich in both Potassium and Vitamin C! 

Ingredients

• Two 8 ounce chicken breasts
• 1 1/2 Tbsp coconut oil
• 16 ounce package of riced broccoli
• 1/4 cup organic chicken broth (I use low sodium and add my own sea salt)
• 2 chopped stalks of organic celery
• 1/4 tsp Himalania pink salt
• 1/4 tsp black pepper (to taste)
• 2 Tbsp ghee

How to prepare

• Heat coconut oil in a skillet on medium heat
• Rinse chicken breasts, salt and pepper both sides, then add to skillet
• Cook until brown on both sides
• Add riced broccoli and ghee to the chicken
• Cover for 10-12 minutes 
• Total cooking time: about 25 minutes, depending on how thick the breasts are

Options:

• Swap out time! Try adding chopped Brussel sprouts or asparagus, maybe some butternut squash spirals or even riced cauliflower. 
• Spice it up with some jalapeno, green hot sauce or salsa!
• Oh, and see that little side salad? I typically top my greens with avocado chunks and sauerkraut or a mix of avocado oil, olive oil and spicy brown mustard...I've never been a fan of dressings, I make my own. Top your salads with wild abandon!

Quick Tip:

•  My life hasn't been the same since I found riced cauliflower and riced broccoli at Trader Joe's. Not even joking. They also have chopped Brussel sprouts that are killer when cooked with bacon. I'm just saying, cooking real food is easier than ever. The products are out there, you just need to explore a little!

Macronutrient Breakdown:

One 8 ounce breast and 1 cup of riced broccoli is about 400 calories

Protein: 52 grams        Carbs: 6 carbs (2 grams fiber, so 4 net carbs)        Fat: 20 grams 

(4 ounces chicken = 130 cal. + 1 cup broccoli = 35 cal. + ghee/coconut oil = 100 cal)