This has been my go-to meal lately! It’s perfectly balanced with the three macronutrients of healthy fat, carbohydrates, and lean protein. I’ve also been making mini versions for post-workout snacks. It’s totally something that you can prepare in large batches and put together when you’re ready to eat (I love that).
The chicken featured in the photo is this brand* (below photo). It’s a Canadian company that has a line of free-range and grass-fed products. I’ve been really happy with the chicken burgers, as they don’t contain any questionable ingredients or breading of any kind. In my opinion, it is a convenient, healthy, and sustainable product. Although, you can go ahead and use another organic or free-range chicken from a local farm or health food store. Please do your best to avoid the conventionally raised options at the grocery store. Simply because it is not a health promoting food. Those animals are not humanely cared for and often live in fear, they are fed grains (which animals like cows and chickens are not naturally suppose to eat btw) and are also fed other animals (a.k.a animal by-products). It’s all just kind of gross. I’m a supporter of local farms that let animals roam and graze. I support hunters that take the time to connect with their food from start to finish. We need more connection to our food, especially those of us who consume animal protein.
*This is not a sponsored post, I’m just a fan of the product :)
I’ve had a revelation about broccoli.
You see, during the last four years of my life I’ve been steaming broccoli. I should clarify, I’ve been over steaming broccoli. I’ve been creating a dungy mushy mess of a vegetable.
Well not anymore! Sautéing is my new favourite way to cook veggies. It leaves them slightly crisp, cooks faster, keeps more nutrients in (we like that), and tastes way better.
Here it is.. the recipe. The one that I’ve been so in love with for the past two weeks. The easy to prepare, grain-free, yet totally satisfying bowl of goodness. So go read it.
Go make it.
Free-Range Chicken & Broccoli Bowl – paleo, gluten + grain-free
1 head of broccoli (about 2 cups)
2 cup kale, stems removed
1 Life Choices free-range chicken burger or an organic chicken breast (cooked)
1/2 large avocado, pit removed
DRESSING INGREDIENTS – it makes extra!
3 tbsp. avocado or olive oil
2 tbsp. lemon juice
2 tbsp. water
1/2 cup fresh parsley
1/2 tsp. honey
1/4 tsp. salt
Touch of pepper
Begin by chopping the broccoli into florets and slicing or tearing the kale into bite sized pieces.
Place a large sauté pan over medium heat and add 1 tbsp. avocado oil or organic butter.
Add the broccoli and stir. Once the pan is heated (about 2min) add 2-3 tbsp. of water and reduce the temperature.
The water will cause steam to rise, at this point add the kale and cover with lid. Let the veggies cook until tender and bright in colour, about 4min. Add more water if veggies begin to stick.
While the veggies cook, mix-up the dressing! Add all of the dressing ingredients into a blender and blend until the parsley has disappeared and a lovely green dressing remains. Pour into a glass jar and store in the fridge.
When the veggies are done, remove from the heat.
Pour 2 tbsp. of the dressing over the veggies, add salt to taste and mix.
Put the veggies into a bowl, top with chopped avocado and sliced chicken.