Creamy Chicken, Broccoli & Cauliflower Bake (LCHF)

• 2 large chicken breasts
• 3 cup broccoli florets
• 4 cup cauliflower florets
• 2 tbsp butter
• 1 tbsp olive oil
• 1 medium onion, sliced
• 2 tbsp bacon fat or lard
• 1 chicken stock cube, made up to 1 cup of stock with hot water
• 1 cup double/heavy cream
• 1/4 tsp garlic powder

1. Preheat the oven to 220 C.
2. Place bite sized florets of broccoli and cauliflower into a deep sided baking dish.
3. Add the olive oil and mix the vegetables around to coat them.
4. Dot with butter and season with salt and pepper.
5. Bake veg for 25 minutes, until they get a nice brown colour on top.
6. Meanwhile cut chicken breasts into large bite sized pieces (about 1 inch cubes...they will shrink)
7. Heat a skillet on a medium high heat.
8. Add half the lard and get it hot.
9. Brown the chicken in small batches, then set it aside in a bowl.
10. Season the chicken in the bowl.
11. Add the remaining lard and lower the heat a little before adding the onion (or it might splatter fat when you put it in).
12. Fry the onion for 5-8 minutes until nicely browned.
13. Add the garlic powder to the skillet, along with the chicken, stock and cream.
14. Deglaze the pan by stirring this mixture.
15. Remove the veg carefully from the oven and pour over the chicken mixture.
16. Put back into the oven and bake for a further 25 minutes until all brown and bubbly.
17. Remove from the oven.
18. Allow the food to rest at least 5 minutes before serving.

chicken breasts, broccoli florets, cauliflower florets, butter, olive oil, onion, bacon, chicken, heavy cream, garlic

Taken from cookpad.com/us/recipes/340500-creamy-chicken-broccoli-cauliflower-bake-lchf (may not work)