INGREDIENTS
5
chicken breasts
1 tsp
fennel
10 oz
cremini mushrooms
1/2 cup
chicken stock
1/2 cup
light coconut milk
1 serving
kosher salt
1 serving
pepper
1 serving
olive oil
1 large head
cauliflower
12 oz
broccoli florets
4 cloves
garlic
1/4 cup
pecorino romano cheese
1 serving
kosher salt
1 serving
pepper