Paleo Chicken and Broccoli AlfredoPT20Mhttps://img2.recipesrun.com/201907/2019/1016/cf/2/113185/300x200x50.jpg5 servings
Ingredients:
salt1 1/4 cups water2 1/2 tbsp. lemon juice2 tbsp. full fat coconut milk1 head roasted garlic3/4 cup raw cashews, soaked pepper salt1 tsp. avocado oil6 cups broccoli florets1 1/2 pounds chicken breasts3 large turnips
Paleo Chicken and Broccoli Alfredo
By Tracy
5Person
20Minutes
365Calories
Paleo Chicken and Broccoli Alfredo! A thick and creamy dairy-free sauce tossed with chicken, broccoli, and veggie noodles for an easy paleo, low carb, and Keto friendly dish! The beauty of this dish is that it is so so easy to make. If you aren’t doing the Whole30, you can use gluten-free pasta or pasta of your choice!
Ingredients
Alfredo Sauce
salt
1 1/4 cups water
2 1/2 tbsp. lemon juice
2 tbsp. full fat coconut milk
1 head roasted garlic
3/4 cup raw cashews, soaked
Chicken and Broccoli Alfredo
pepper
salt
1 tsp. avocado oil
6 cups broccoli florets
1 1/2 pounds chicken breasts
3 large turnips
Method
01
Make the turnip noodles: Spiralize your turnips by running them through your spiralizer. Set aside.
02
Make the sauce. Place all the ingredients into a high powered blender and blend until smooth and creamy, about 45 seconds.
03
Heat a large nonstick skillet over medium heat. Add oil and let it get hot, about 30 seconds. Add chicken and salt and cook for 3-5 minutes, stirring occasionally until browned (does not have to be cooked all the way through yet).
04
Add broccoli and salt and pepper and saute for another 5 minutes. Add noodles and cook for 2-3 more minutes until cooked to your preference.
05
Depending on how large your pan is, you might need to take out the chicken and broccoli, cook the noodles, and then add it back in. Turn off the heat and add in sauce and mix until well combined and warmed through.
Paleo Chicken and Broccoli Alfredo! A thick and creamy dairy-free sauce tossed with chicken, broccoli, and veggie noodles for an easy paleo, low carb, and Keto friendly dish! The beauty of this dish is that it is so so easy to make. If you aren’t doing the Whole30, you can use gluten-free pasta or pasta of your choice!
01
Information
Gradeeasy
Serving
5 servings
Calorie365 Kcal
Prep Time5 Mins
Cook Time15 Mins
Total Time20 Mins
02
Ingredients
Alfredo Sauce
salt
1 1/4 cups water
2 1/2 tbsp. lemon juice
2 tbsp. full fat coconut milk
1 head roasted garlic
3/4 cup raw cashews, soaked
Chicken and Broccoli Alfredo
pepper
salt
1 tsp. avocado oil
6 cups broccoli florets
1 1/2 pounds chicken breasts
3 large turnips
03
Method
Step 1
Make the turnip noodles: Spiralize your turnips by running them through your spiralizer. Set aside.
Step 2
Make the sauce. Place all the ingredients into a high powered blender and blend until smooth and creamy, about 45 seconds.
Step 3
Heat a large nonstick skillet over medium heat. Add oil and let it get hot, about 30 seconds. Add chicken and salt and cook for 3-5 minutes, stirring occasionally until browned (does not have to be cooked all the way through yet).
Step 4
Add broccoli and salt and pepper and saute for another 5 minutes. Add noodles and cook for 2-3 more minutes until cooked to your preference.
Step 5
Depending on how large your pan is, you might need to take out the chicken and broccoli, cook the noodles, and then add it back in. Turn off the heat and add in sauce and mix until well combined and warmed through.