2 chicken breasts (400 g), diced
1 head of cauliflower (600 g), broken into small florets
1 head of broccoli (450 g), broken into small florets
1/2 medium onion (55 g), diced
3 Tablespoons of fresh thyme (9 g), chopped
2 Tablespoons of fresh parsley (2 g), chopped
1 Tablespoon of garlic powder (10 g)
4 white button mushrooms (40 g), sliced
1 cup of coconut cream (240 ml)
2 Tablespoons of ghee (30 ml), melted
4 Tablespoons of coconut oil (60 ml) to cook chicken in
Salt and pepper, to taste
Preheat oven to 350 F (175 C).
Cook the chicken breast in the coconut oil in a frying pan. Season with salt.
Add everything to a large baking pan (place the ghee/butter at the bottom).
Cook uncovered for 1 hour.