Butternut Chicken Curry And Cauliflower Rice Recipe

Name: Butternut Chicken Curry And Cauliflower Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups butternut squash, roasted; 1 carrot, large; 1 zucchini; 1 1/2 pounds chicken thighs, boneless (6 pieces); 1 1/2 tablespoons 2 tsp curry powder, parted; Salt and pepper; Coconut oil for pan; 2 teaspoons ginger, grated; 1 cup bone broth or chicken broth, low sodium; 3/4 cup salsa, pico de gallo (or 8 oz. diced tomatoes, canned); 2 teaspoons coconut aminos; 1/4 teaspoon paprika (optional); Thyme, dried; 1 1/2 cups spinach; 1 lime; 1/2 cup dairy-free yogurt, plain and unsweetened; Cauliflower rice, prepared

Servings: persons

1 1/2 cups butternut squash, roasted
1 carrot, large
1 zucchini
1 1/2 pounds chicken thighs, boneless (6 pieces)
1 1/2 tablespoons 2 tsp curry powder, parted
Salt and pepper
Coconut oil for pan
2 teaspoons ginger, grated
1 cup bone broth or chicken broth, low sodium
3/4 cup salsa, pico de gallo (or 8 oz. diced tomatoes, canned)
2 teaspoons coconut aminos
1/4 teaspoon paprika (optional)
Thyme, dried
1 1/2 cups spinach
1 lime
1/2 cup dairy-free yogurt, plain and unsweetened
Cauliflower rice, prepared

1
["PREP
2
Preheat oven to 410u00b0. Peel butternut squash and cut into 1/4-1/2 inch slices.
3
Cut carrot and zucchini in half (long-ways) and chop into half-inch pieces.
4
Rinse and dry off chicken, and season with salt and pepper on both sides. Lightly sprinkle chicken with 2 tsp of the curry.", "COOK CURRY CHICKEN
5
Heat coconut oil in pan on medium-high heat and sear chicken 1 minute on both sides, or until browned. Remove chicken onto plate and set aside.
6
Lower to medium heat and add chopped veggies in pan, sprinkle with salt and saute for 4-5 minutes, or until half doneness.
7
Stir in ginger first, and then add broth, salsa or tomatoes, aminos, the rest of the curry, and paprika (optional). Stir to mix.
8
Place chicken in pan with sauce (make sure chicken is pushed down, touching the bottom). Bring to a simmer, then lower temperature to low heat for a slow simmer. Cover and cook for 18-20 min-last couple minutes see ""Finish Curry Chicken"

1056

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 cups butternut squash, roasted, 1 carrot, large, 1 zucchini, 1 1/2 pounds chicken thighs, boneless (6 pieces), and more.

Yes, Butternut Chicken Curry And Cauliflower Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Chicken Curry And Cauliflower Rice

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