Ingredients:

  • 2 cups (480ml) peeled and diced carrots
  • 2 cups (480ml) cauliflower florets
  • 1 small (100g) yellow onion, diced
  • 2 tbsp (28g) unsalted butter
  • 1 cup (240ml) low-sodium vegetable broth
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 1 tsp (5g) garlic powder
  • ½ tsp (3g) dried oregano
  • 1 tbsp (15ml) olive oil
  • 1 cup (185g) uncooked quinoa or small star pasta (pastina)
  • 2 cups (480ml) water or diluted chicken bone broth
  • 1 cup (150g) fresh blueberries
  • 1 medium (150g) avocado
  • 4 oz (113g) mild cheddar cheese, cubed

Instructions:

  1. Place carrots, cauliflower, onion, and butter in the slow cooker. Pour in the vegetable broth. Cook on high for 3 hours (or 20 mins in a pressure cooker) until the vegetables are fork-tender.
  2. Season chicken thighs with garlic powder and oregano. In a skillet over medium heat, sear in olive oil for 5-7 minutes per side until the exterior is golden-brown. Transfer to the slow cooker with the veggies for the final hour of cooking, or simmer in a covered pot until the internal temperature reaches 165°F (74°C).
  3. Bring water or broth to a boil. Add quinoa or pasta and simmer until the liquid is fully absorbed and the grain is soft.
  4. Remove the cooked chicken from the veggie pot. Use an immersion blender to process the cooked vegetables and broth into a velvety, smooth sauce.
  5. Using two forks, shred the chicken thighs into very fine, moist threads.
  6. Distribute the velvety veggie sauce evenly across 10 containers.
  7. Top each veggie base with a portion of shredded chicken.
  8. Add a scoop of soft quinoa or pasta to the side or on top.
  9. Close containers tightly and allow them to cool to room temperature before refrigerating.