A LCHF chicken bake with broccoli, cauliflower, salty capers and an almond crunch. It’s loaded with flavour and it’s super comforting too!
LCHF Chicken Bake that’s packed with flavour and really just perfect for a mid-week meal…
I had the most fabulous market day on Saturday, at the Banting Real Food Market Pretoria, where I performed live food demos from the recipes in my LCHF cookbook and sold FGP merchandise.
It was really fun and encouraging to be ‘live’ and ‘out there’ in the public – it’s been AGES…
Even though it’s been great fun and lots of learning, I am still a bit exhausted…
So, I plan on taking things easy this week, with this LCHF chicken bake definitely on our menu.
Ok fine, I am planning a few new recipes too – I just can’t resist ;) so do stay tuned!
Servings: 4
Time: 1hr 20mins
Difficulty: easy
You will need:
8 chicken thigh pieces
1 cauliflower, broken into florets
a whole head of broccoli, broken into florets
1 cup cream
salt
white pepper
shaved almonds
capers
2 avocados
wild rocket
Place the chicken pieces, cauliflower and broccoli in a roasting dish.
Season with salt & white pepper and distribute everything evenly in the dish.
Pour the cream on top and bake at 180C for 70 minutes.
Sprinkle shaved almonds and 2 tbsp. of capers on top and grill for another 8-10 minutes until the nuts are toasted.
Serve with sliced avocado {allow for 1/2 per person} and garnish with rocket.
In fact, this is a great make-ahead dish that you can just pop in the oven before serving.
Serve it as is or add a generous handful of rocket, drizzled with olive oil, on the side.
Remember to follow me on Facebook to keep up with fabulous new LCHF and banting recipes for the whole family.
You can also go and check out all the photos from this weekend’s market!
Here are some more recent LCHF chicken recipes that you might like:
