Ingredients
1 cup milk of choice (for paleo almond works best, for keto use half and half)
4 Chicken Breasts, Cooked and Cubed
1 Chicken Breast, Raw and cubed
1 Tableapoon Butter or Ghee
Sea Salt, Parsley, Onion Powder and Pepper to taste
1 teaspoon coconut flour
2 cups Grassfed cheese (any kind, jack or cheddar work well), optional
4 cups broccoli crowns
1/3 cup fresh lemon juice
3 egg yolks
2 tablespoons olive oil
1/4 Cup Ground Pork Rinds (optional but adds a nice crunch)
Directions
In a small pot melt butter, add the raw chicken breast and milk of choice
Bring to a boil and cook until chicken is fully cooked
Add coconut flour and season with salt, pepper, onion powder and parsley
Cook for 5 more minutes
In a blender blend the egg yolks and create an emulsion with the olive oil
Slowly add in one small ladle full of the hot soup and blend again
Now add in all of the hot soup and blend until smooth
Pour into a bowl, add half your cheese and all the lemon juice and allow to cool
Preheat your oven to 400
In a large skillet or pot (with a lid) place 1/2 cup water or milk of choice and chicken, cover and cook until it starts to cook through
Add in the broccoli, cover and cook just until the color changes
Drain chicken and broccoli, and toss in the lemon cream mixture
Place in a baking dish and sprinkle remaining cheese and ground pork rinds
Bake for 20 minutes or until cooked through
Enjoy!