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Bacon, Eggplant and Fennel Stir Fry
Votes: 0
Rating: 0
Rate this recipe!
Course Dinner
Cuisine SCD
Prep Time 10 minutes
Cook Time 55 minutes
Servings
Servings
Ingredients
Course Dinner
Cuisine SCD
Prep Time 10 minutes
Cook Time 55 minutes
Servings
Servings
Ingredients
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Preheat oven to 400 degrees.
  2. Lightly coat a 9- x 13-inch baking dish with coconut oil; set aside. In a very large bowl, whisk together next 5 ingredients (avocado oil through garlic). Add cauliflower florets; toss to coat then, using a slotted spoon, remove them from the bowl and spread them in prepared baking dish, in a single layer (reserving hot sauce mixture). Bake for 25 to 30 minutes, stirring once or twice throughout cooking time, until tender.
  3. Meanwhile, add the Paleo mayo to the reserved hot sauce mixture along with the chicken and green onions; blend well then add mixture to the roasted cauliflower. Stir all ingredients to combine well then bake for 20 to 25 minutes or until chicken is cooked through. Garnish with parsley and serve.