About the Recipe
Looking for a delicious and easy meal that’s both nourishing and satisfying? This creamy chicken, cauliflower, and red pepper dish is a favorite of Dr. Billy and Dr. Maddi! Packed with flavor and a rich, velvety sauce, it’s perfect for a cozy night in. Pair it with homemade sourdough or warm pita for the ultimate dipping experience. Let’s get cooking!

Ingredients

1 T avocado oil
1 medium yellow onion (diced)
4 garlic cloves minimum
1 Organic Cauliflower
1 jar fire roasted red peppers (juice included)
1.5 t smoked paprika
1 t oregano
1.5 t salt (I like Redmond’s) add more to taste
½ t pepper
red pepper flakes to taste
2.5 C bone broth
1 whole pasture-raised or rotisserie chicken* (shredded)
2 C organic spinach (tear with hands)
¾ C or 1 block organic feta
8 oz organic cream cheese
juice of 1 lemon
hand full of pumpkin seeds for garnish
optional: homemade sourdough or pita for dipping!
*throw the chicken bones in a pot, cover with filtered water, bring to a bowl, then reduce to a simmer for 8-12 hours for homemade bone broth!
Preparation
Dice veggies - onion, garlic, cauliflower, roasted red peppers ~keep the juice!!~
Heat dutch oven on med/high with avocado oil. Add onion and garlic. Stir until onions are translucent and garlic is fragrant.
Add cauliflower, red peppers and it’s juice, seasonings (smoked paprika, oregano, s+p), and bone broth. If bone broth does not cover everything, add more.
Simmer + cover for 10-15 minutes. Shred chicken during this time.
Add chicken with spinach (tear with hands as you add it), crumbled feta, cream cheese, and lemon.
Stir until everything is well combined.
Simmer 5-10 minutes to thicken.
Spoon into a bowl and enjoy!
Best served with sourdough or pita bread for dipping!