I love dinners that feel naughty but actually exceptionally lean and healthy. This Chicken Curry Bowl is a shining example.
Here’s a dinner that elevates plain old chicken breast and veggies to mouthwatering heights!
The addition of cauliflower rice really ups the comfort factor without adding carbs or lots of extra calories. Best of all the kids gobbled this one down –kale and all
1 head cauliflower
1 tablespoon coconut oil
sea salt and black pepper
1 tablespoon coconut oil
1 yellow onion, chopped
4 cloves Garlic, minced
1 teaspoon ground turmeric
½ teaspoon ground cinnamon
1 teaspoon garam marsala
2 teaspoons Curry Powder
1 tablespoon ground cumin
1 teaspoon chili powder
2 teaspoons sea salt
2 boneless, skinless chicken breasts, cubed
4 large carrots, chopped
1 cup Butternut Squash, peeled, seeded and cubed
1 can (13.66oz) coconut milk, full fat
2 cups chicken broth
4 cups kale, chopped
Wash cauliflower, discard the leaves, and chop into small pieces. Grate the pieces with a food processor.
In a large skillet heat the coconut oil over medium. Add the shredded cauliflower. Saute for about 5 minutes, until tender. Season with salt and pepper. Set aside.
Heat the coconut oil in a large skillet. Add the onion and garlic and cook over medium heat for 3 minutes. Add all of the spices and the salt. Continue to cook until the onions are soft.
Add the cubed chicken breast and cook for 5 minutes. Add the carrots and butternut squash and cook for another 5 minutes. Add the coconut milk and chicken broth and mix well. Cover and simmer on low heat for 20 minutes. Add the kale and cook for 5 more minutes.
Serve in bowls with a scoop of cauliflower rice on top. Enjoy!
Calories: 358
Fat: 23g
Carbohydrates: 22g
Sodium: 368mg
Fiber: 6g
Protein: 20g
Sugar: 7g