Butternut Chicken Curry And Cauliflower Rice

• 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. PREPrnPreheat oven to 410u0b0. Peel butternut squash and cut into 1/4-1/2 inch slices.rnrnCut carrot and zucchini in half (long-ways) and chop into half-inch pieces.rnrnRinse and dry off chicken, and season with salt and pepper on both sides. Lightly sprinkle chicken with 2 tsp of the curry.
2. COOK CURRY CHICKENrnHeat 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.rnrnLower to medium heat and add chopped veggies in pan, sprinkle with salt and saute for 4-5 minutes, or until half doneness.rnrnStir in ginger first, and then add broth, salsa or tomatoes, aminos, the rest of the curry, and paprika (optional). Stir to mix.rnrnPlace 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", below.
3. ROAST BUTTERNUTrnWhen the chicken is simmering, put butternut on a pan lined with foil or parchment. Drizzle with olive oil and season with salt, pepper and thyme. Arrange butternut on pan so they don't touch.rnrnRoast in oven at 410u0b0 for 15-18 minutes.
4. FINISH CURRY CHICKENrnUncover chicken curry for the last couple minutes and add roasted butternut, spinach, lime juice and yogurt. Stir and add salt to taste.
5. PLATErnServe curry on cauliflower rice, greens or brown rice. Garnish with fresh herbs, like cilantro, basel or parsley!

butternut squash, carrot, zucchini, chicken thighs, curry, salt, coconut oil, ginger, bone broth, salsa, coconut aminos, paprika, thyme, spinach, lime, yogurt, cauliflower rice

Taken from food52.com/recipes/72534-butternut-chicken-curry-and-cauliflower-rice (may not work)