Are you tired of “same old same old”? You too can create a gourmet feast with everyday chicken and broccoli … it’s dead easy and uber delicious.
The inspiration for this recipe came from a photo on Facebook, chicken Alfredo by Delish. I have yet to read the original recipe but that photo …. compelling.
Maybe you have company coming over or it’s your anniversary and you decide to make something beautiful as well as easy. Serve these turmeric broccoli chicken roll ups with a lovely salad and you are GOOD TO GO. Add a roasted sweet potato or other veg if you really want to impress. Healthy and amazing and paleo AIP all rolled into one … get it? Rolled into one? Hah, hah.
Before I get to the recipe we should talk a bit about how AMAZING broccoli is for us. According to Nutrition and You broccoli is a super source of dietary fiber, minerals, vitamins, and anti-oxidants. Phyto-nutrients help to protect us from prostate, colon, urinary bladder, pancreatic and breast cancers. Broccoli is also an immune modulator and helps fight flu causing viruses. What a powerhouse!
At last! I won’t keep you waiting any longer for this turmeric broccoli chicken roll ups recipe. You too can create this gourmet feast (it’s easier than it looks).
Gourmet chicken roll ups.
30 minPrep Time
30 minCook Time
1 hrTotal Time
4 boneless, skinless chicken breast halves
one head of broccoli sliced into eight long stalks
one 400 mL (13 1/2 ounce) tin full fat coconut milk. I use Aroy-D amazon,com
1 tablespoon minced fresh ginger
1 whole large clove garlic minced
6 crimini mushrooms sliced
1/2 large onion diced
1 teaspoon salt. I use Himalayan or Celtic sea salt: buy from amazon.com
1/2 teaspoon powdered turmeric
1 heaping tablespoon coconut oil. I use Nutiva or Kirkland: buy from amazon.com
Preheat the oven to 350 degrees F.
Over medium heat saute onions and mushrooms in coconut oil until the mushrooms are a golden brown and the onions are translucent.
Turn the heat down to low and add the garlic and ginger.
Saute but do not let the garlic brown.
Add the coconut milk, salt and turmeric and simmer to thicken slightly.
Steam broccoli until almost, but not quite, fork tender.
Meanwhile place a chicken breast in a zip lock bag or in between two sheets of cling wrap and pound to a thickness of about 1/4 inch.
Place a broccoli spear on the chicken so that the flower end lines up with one edge of the flattened chicken. Place a second spear so that the flower end lines up with the other edge (imagine putting shoes in a shoe box end to end).
Spoon 1-2 tablespoons of the coconut milk sauce over the broccoli.
Tuck one edge of the chicken over the length of the broccoli and roll up.
Pin with toothpicks if necessary.
Slice through the middle so that you have two even halves of rolled up chicken with a broccoli flower poking out of one end.
Place in a large baking dish with the cut edge down and spoon the remainder of the coconut milk sauce over the roll ups.
Bake at 350 degrees F for 30 minutes.
A rolling pin works well to pound the chicken breasts.
When I made this I combined 1/3 cup cassava flour and mixed it with 1/4 cup coconut flour and salt. I then pressed both sides of the flattened breasts into the flour mixture. I think that this is just another step and that it is not necessary. [br} This freezes well. Once thawed reheat in the microwave for 30-60 seconds.
As seen on Phoenix Helix Recipe roundtable #140