This One-Pan Creamy Garlic Chicken and Broccoli Will Be a Crowd-Pleaser!

This One-Pan Creamy Garlic Chicken and Broccoli Will Be a Crowd-Pleaser!

An ultra-fast weeknight meal that keeps your week balanced and nutritious, while still letting you fully savor your dinner! Makes 6 servings Ingredients

• 2 lbs. boneless chicken breasts, or tenders cut into 2.5′ pieces
• sea salt & fresh ground black pepper, to taste
• 1 tsp smoked paprika
• 1 tsp ground coriander seed
• 1 tsp ground cumin seed
• 2 Tbsps coconut oil, or Ghee
• 6-8 cloves fresh garlic, peeled
• 2 cups full-fat coconut milk
• 1 large broccoli head, chopped into bite-size florets
• 3 cups cooked brown rice for serving

Instructions

1. Coat chicken pieces with salt, pepper, smoked paprika, coriander, and cumin.
2. Heat coconut oil in a large skillet over medium-high heat until melted.
3. Add chicken and sear for roughly 5 minutes per side, until golden brown.
4. Remove chicken from skillet, cover, and set aside to stay warm.
5. In the same skillet, add garlic cloves and sauté, stirring often, until fragrant and lightly browned.
6. Pour coconut milk over the garlic, bring to a rapid boil, then reduce heat to low.
7. Return chicken and broccoli florets to the skillet, cover with a lid, and cook for 12–15 minutes more, until chicken is fully cooked and broccoli is tender enough to pierce with a fork.
8. Adjust seasoning with sea salt and black pepper to your liking.
9. Serve alongside cooked brown rice. Enjoy!

Rachel

Ingredients

• 2 lbs. boneless chicken breasts, or tenders cut into 2.5′ pieces
• sea salt & fresh ground black pepper, to taste
• 1 tsp smoked paprika
• 1 tsp ground coriander seed
• 1 tsp ground cumin seed
• 2 Tbsps coconut oil, or Ghee
• 6-8 cloves fresh garlic, peeled
• 2 cups full-fat coconut milk
• 1 large broccoli head, chopped into bite-size florets
• 3 cups cooked brown rice for serving

Instructions

1. Season chicken pieces with salt, pepper, smoked paprika, coriander, and cumin.
2. Melt coconut oil in a large skillet over medium-high heat.
3. Add chicken and cook for about 5 minutes on each side, until nicely browned.
4. Remove chicken from pan, cover, and keep warm.
5. In the same pan, add garlic and cook, tossing, until lightly brown and fragrant.
6. Pour coconut milk over the garlic, bring to a rapid boil, then reduce heat to low.
7. Return chicken and broccoli florets to the pan, cover with a lid, and cook for an additional 12–15 minutes, until chicken is cooked through and broccoli is fork-tender.
8. Season with sea salt and black pepper to taste.
9. Serve with cooked brown rice. Enjoy!