Simmering Basil Chicken
February 3, 2017 | Cooking time:
1 tsp coconut oil
3 cloves garlic
2 organic chicken breasts
300ml bone broth
1 1/2 cup red capsicum sauce
1/2 bunch fresh basil leaves, roughly chopped
1.2 head cauliflower, cut into florets
2 tbsp Olive oil
1 tsp salt
1 tsp pepper
Green beans, top and tailed
Parmesan cheese or nutritional yeast to serve.
This is a childhood favourite of mine that my babysitter/second mummy whom i still love greatly would make us, with a few tweeks. I mean who doesn’t love to sit down to a comforting sauc-y dish? Of course, I must include veggies tho
Heat the garlic in the coconut oil for 2 minutes or until fragrant. Add the chicken breasts and cook for 10 minutes each side
Add the red capsicum sauce and bone broth and let simmer for 20 minutes or until chicken is cooked through. After 15 minutes add the basil and stir through. Continue to simmer.
Meanwhile, to make the cauliflower mash, steam the cauliflower florets in a double boiler until soft. You can either mash it with a potato masher, or blend it with a stick blender (I prefer this method). Add the olive oil and salt and pepper to the mash and combine well. When the chicken is pretty much finished, use the double boiler to steam the green beans.
To serve, Make a bed of cauliflower mash and top with green beans and then a piece of the chicken and some sauce. Sprinkle with parmesan cheese or nutritional yeast and season with salt and pepper.