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Creamy Chicken, Cauliflower, and Red Pepper

Prep Time:

5 Minutes

Cook Time:

25 Minutes

Serves:

6-8 Servings

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

  1. Dice veggies - onion, garlic, cauliflower, roasted red peppers ~keep the juice!!~

  2. Heat dutch oven on med/high with avocado oil. Add onion and garlic. Stir until onions are translucent and garlic is fragrant.

  3. 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.

  4. Simmer + cover for 10-15 minutes. Shred chicken during this time.

  5. Add chicken with spinach (tear with hands as you add it), crumbled feta, cream cheese, and lemon.

  6. Stir until everything is well combined.

  7. Simmer 5-10 minutes to thicken.

  8. Spoon into a bowl and enjoy!


Best served with sourdough or pita bread for dipping!

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