I absolutely love to get in the kitchen and cook and bake! But, once it gets warmer out consistently we just don’t put the oven on. It gets way too hot and miserable in the house in the summer to have the oven on! So, this means getting creative with what we make. From no-bake cookies to crockpot recipes, I’ve tried so many and sometimes just need to spice it up a bit. I thought I’d try and create something new that could be done all in one stockpot. I made this super easy Creamy Chicken Lemon Broccolini dinner, and it turned out so good! It’s the perfect spring and summer dinner and has a refreshing taste to it.

Prep Time: 5 minutes

Cook Time: 1.5 hours

Ingredients:

-2 lbs Organic Chicken Tender Loins

-6 Cups Organic Raw Broccoli

-2 Cans Organic Full Fat Coconut Milk (I only use Trader Joe’s really, as the only ingredient is coconut milk. So many have additives and Xantham Gum!)

-6 Tbsp Organic Arrowroot Powder (I couldn’t find mine online, so I linked another good one!)

-6 Tbsp Namaste Perfect Flour Blend (gluten-free)

-1 Organic Lemon (juiced)

-6 Organic Garlic cloves (freshly squeezed if possible)

-Avocado Oil (your discretion to sautee garlic, and sear the chicken)

-1 Tbsp Organic Raw Honey

-1 Tbsp Organic Garlic Powder

-1 Tbsp Organic Onion Powder

-1/2 Tbsp Organic Cumin Powder

-1 Tbsp Organic Dill Weed Powder

-Black Pepper & Pink Himalayan Salt

First you’re going to pour some avocado oil into the stockpot and sear the chicken. Sprinkle some salt and pepper onto the chicken once you’ve started to cook both sides. You want to sear the chicken and get that beautiful golden crisp on each side. I personally love when it’s crispy and “burnt” a bit, but that’s just me! It really adds some depth and extra flavor to it. Once all your chicken is cooked put it on a plate to the side.

Next, you’ll want to mix all your dry ingredients in a bowl to properly mix it all together before adding it to the wet ingredients. Have that in a bowl ready. Take your freshly squeezed garlic, or whatever you have ready, and put it into the pot over some avocado oil. Sautee the garlic for about 5ish minutes on medium heat, and then add in your two cans of coconut milk, and continue stirring. Let’s add in the honey and lemon juice. Stir until you have a smooth mixture.

Take your dry ingredients mixture and fold this into the coconut milk mixture. The flour blend and especially the arrowroot will help to thicken it. You don’t want it too thick or too liquidy. That happy medium is where you want to be at, so if you need to add a bit more milk of some sort, or some more flour go ahead and do this now.

Now it’s time to add in the broccoli. Stir until no broccoli pieces are dry, we want the coconut milk mixture to cover all the broccoli at this point. Next, go ahead and cut up the chicken tender pieces into larger chunks. This isn’t a necessary step, but you’ll find it is easier to mix this way and coat all of the chicken chunks as well. Especially if you are using a smaller/narrow-sized pot. I used a large and wide pot, knowing it would make a good amount and easier to mix!

I left mine on low heat for about 1.5 hours with the lid on, so this gives time for the broccoli to cook through, without drying out the chicken. I made some cauliflower rice, and roasted sweet potatoes to pair with this dinner. It was so yummy y’all! I would definitely make this again. Let me know what y’all think, and if you’ve tried this! Cheers and happy cooking!