meal components: protein + veggie
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| Servings |
servings
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Ingredients
ROASTED CAULIFLOWER
- 1 3/4 cups cauliflower florets chopped into small pieces
- 1 tsp minced garlic cloves
- 1/2 tsp salt
- 1 tsp Herbes de Provence
CHICKEN SAUSAGE
- 7 oz ground chicken
- 1 tsp fennel seeds
- 1/2 tsp salt
- 1/2 tsp ground sage
- 2 tbsp minced yellow onion
- 1 tsp minced garlic cloves
- 1/4 tsp red pepper flakes
- 1/4 tsp black pepper
SOUP
- 1 1/2 cups chicken broth
- 1 1/2 cups water
- Garnish: freshly chopped parsley
Ingredients
ROASTED CAULIFLOWER
CHICKEN SAUSAGE
SOUP
|
Rate this recipe!
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Instructions
- Preheat oven to 450 degrees F.
- Toss cauliflower with garlic, salt, and Herbes de Provence on a baking sheet. Roast until golden and tender, about 20 minutes. Remove from oven and set aside.
- Heat a dutch oven or heavy-bottomed saucepan over medium-high heat.
- In a medium bowl, stir together chicken, fennel, salt, sage, onion, garlic, red pepper flakes, and black pepper. Once the dutch oven is hot, add the chicken mixture to it. Cook, breaking the ground chicken into bite-size pieces as it cooks. Once cooked through, approx. 5 minutes, remove the chicken and set aside.
- Add chicken broth, water, cauliflower, and chicken sausage to the Dutch oven. Bring to a boil, then reduce to a simmer. Cook for about 5 minutes. Serve warm with a garnish of freshly chopped parsley.
HCG DIET ADVICE:
—- P3 RECIPE: CITRUS ‘N CAROB SMOOTHIE —-
—- INTERVIEW: BACK TO HER HIGH SCHOOL WEIGHT AT 60 YEARS OLD —-
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