This is an easy one-pot or one-pan recipe that is balanced with protein, starch, and vegetables, so you don't need to worry about sides. Tip - I buy minced garlic, chopped frozen onion, frozen broccoli, and cauliflower florets, so there is no chopping required for this recipe. You can just throw everything in the pan.
1 cup of diced onion
1 tbsp minced garlic
750 g bag of frozen broccoli and cauliflower florets
2 cups of rice noodles
400 ml can of full-fat coconut milk
1 cup chicken broth
1/2 tbsp salt
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tbsp of olive oil or ghee to grease the pan
Preheat oven to 400 degrees.
In a large oven-safe pot or pan melt the oil over medium heat.
Add the onion and garlic and saute for a couple of minutes.
Mix the salt, garlic powder, onion powder, and paprika in a bowl, and add to the pan with the chicken. Mix the chicken around to evenly coat with the seasoning blend.
Saute for a few minutes to slightly brown the chicken.
Stir in the broccoli, cauliflower, and noodles. Mix the coconut milk with the broth and pour over top.
Place in the preheated oven for about 30 minutes or until the chicken is cooked through and the noodles are soft.