- In a large sauté pan, blanch broccoli in water for 4-6 minutes until fork tender. Drain and set aside.
- In the same large sauté pan, add coconut oil, coconut milk (or crème) and cauliflower. Stir-fry on medium heat until the cauliflower is done (I like it slightly browned), 5-8 minutes.
- Add broccoli and shredded chicken to the pan and stir to incorporate and heat (or) you can always keep separate and layer rice, chicken and broccoli….your choice.
- Place all ingredients in a 6 inch diameter bowl and top with the sauce below.
Enjoy!
To Make the Sauce:
In a small bowl, mix coconut aminos, melted ghee and sesame seeds. Drizzle over bowl (you may have extra to save and keep in fridge)
Topping ideas:
Chives
Fresh Microgreens (chive, broccoli, radish, sunflower)
Sriracha Sauce (hot)