- 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.
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)
Fresh Microgreens (chive, broccoli, radish, sunflower)
Sriracha Sauce (hot)