Ingredients
Scale
- 1.5 lbs chicken thighs, boneless and skinless, cut into bite-sized pieces
- 2 cups broccoli florets
- 3 tablespoons grass-fed butter
- 4 cloves garlic, minced
- 1 teaspoon paprika
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 4 oz cream cheese, softened
- 1/4 cup creamy peanut butter (unsweetened)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons powdered erythritol or stevia
- 1/2 teaspoon vanilla extract
Instructions
- Start by washing and cutting your broccoli into small pieces. Pat the chicken thighs dry with a paper towel and cut them into 1-inch chunks. Season the chicken generously with salt, pepper, and paprika in a large mixing bowl. For the fat bombs, place the softened cream cheese, peanut butter, sweetener, cocoa powder, and vanilla in a separate medium bowl. Beat the fat bomb mixture with a hand mixer until smooth and fluffy, then set it aside while you cook the chicken.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer, working in batches if necessary to avoid crowding the pan. Sear the chicken until golden brown on all sides, about 8 to 10 minutes. Once the chicken is cooked through, add the butter and minced garlic to the skillet. Toss in the broccoli florets and cook for another 5 minutes until the broccoli is tender-crisp and coated in the garlic butter sauce. Remove from heat immediately to prevent the garlic from burning.
- Divide the garlic butter chicken and broccoli evenly between four meal prep containers. While the chicken cools, use a small cookie scoop or a tablespoon to roll the fat bomb mixture into 8 small balls (2 per serving). Place the fat bombs on a parchment-lined plate and freeze for 10 minutes to firm up. Once firm, add two fat bombs to a small cupcake liner or a separate small compartment in each meal prep container. Seal the containers and store them in the refrigerator.
- Cook Time: 45 minutes