You can see some of the best cauliflower in the markets in late winter. Cauliflower contains many nutrients and vitamin C is at the top of the list. Free radicals cause harm in the body, antioxidants fight those free radicals! Vitamin C is an antioxidant! Vitamin C helps in the synthesis of collagen (found in animal foods) and the absorption of heme iron (iron found in animal foods). So combining an animal protein and cauliflower is a great idea! Cauliflower has become a lower carbohydrate, lower calorie substitute for mashed potatoes, grains and even oatmeal in recent years.
Marinade: 4 T coconut amino acids
2 T rice wine vinegar
Garlic powder
Onion powder
Ginger powder or fresh ginger
1-2 T orange juice (apple cider vinegar works well too!)
1 lb of boneless skinless chicken, cubed
10-12 oz. bag of cauliflower rice (or chop your own-3 to 4 cups)
1 bunch asparagus
¾ C. low sodium chicken broth or bone broth
Whisk the marinade ingredients in a large bowl. Blend if you use fresh ginger then add to a large bowl.
Add bite sized pieces of chicken. Marinade for as long as you have. Overnight is good if you have the time. I’ve done it for 5 minutes…it’s actually enough.
Heat two skillets to medium heat. Add ¼ C. broth to both.
Preheat the oven to 350.
To one skillet, add chicken and cook until internal temperature reaches 165
To the other skillet add cauliflower rice.
Spread asparagus onto a baking sheet (after it’s been washed and trimmed). Pour ¼ broth onto the sheet. Bake for about 10-15 minutes.
Plate this beautiful food and enjoy!!!
