Lemon Chicken Risotto

    Ingredients

• Chopped onion
• 3-4 cloves garlic minced
• Cauliflower riced. Click here for how to rice cauliflower. 
• Broccoli chopped
• ½ cup Cremini mushrooms
• 3 tablespoons Grass fed butter
• 1/4 cup heavy whipping cream
• Half a jar of capers
• Italian seasonings (thyme, oregano, parsley)
• Garlic powder
• 1-cup bone broth (bone broth recipe here). I actually cheated today and used store bought bone broth.
• 2-3 lemons squeezed onto chicken.
•  Coconut Oil (This is my go to oil but you can use any oil you prefer that is able to cook in high temperatures)

 
Pre heat oven to 350 degrees.
Chop up onion and garlic and sauté on stove top with coconut oil.  Then chop up the chicken and cook it with the onion and garlic.  While it was cooking I squeezed lemon juice on top.  Once chicken was cooked I added the broccoli and capers and let it simmer on low and added the remaining seasonings with a ½ a cup of broth.
 
While that was simmering I then added the mushrooms to the cauliflower rice with about 4 tablespoons of grass fed butter and put it in the oven for about 15 minutes.  I then took cauliflower rice out of oven and mixed the chicken mixture on stove top with cauliflower rice, added the rest of the broth and about ¼ a cup of heavy cream and put back in oven for 10 minutes. 
Take out of oven and enjoy!