Turmeric chicken with butternut squash & kale

I created this easy one pot winter warmer last week and it was rather good. Actually, it was heavenly. Perfect for a cold evening and extra satisfying because your bright yellow bowl is ready in 30 minutes.

I use turmeric because of its anti-inflammatory effects, and luckily, this powerhouse of a spice is incredibly versatile. From curries and eggs to smoothies and tea, turmeric is super easy to incorporate in your diet.

The majority of calories come from protein and metabolism boosting medium chain fatty acids, but you can always switch out the butternut squash for zucchini to lower your carb intake.

Ingredients (Serves 3):

1 tbsp olive oil

5 garlic cloves, minced

Thumb size piece of ginger, minced

1 small onion, chopped

1 14 oz can full fat coconut milk

2.5 tsp turmeric

3/4 tsp cumin

1/2 tsp paprika

1-2 tsp fresh ground chili paste (Optional – I use Sambal Oelek)

3 organic chicken breasts, cut into strips

2 tbsp lime juice (Add another tbsp if you want it a little more tangy)

1 cup organic chicken bone broth (I use Pacific)

2.5 cups of butternut squash, cut into 1/2 inch slices

2 cups Dino kale, chopped

Chili flakes, for garnish

Method:

1. Heat the olive oil in a large pot and sauté the onion until softened.
2. Stir in the garlic and ginger for one minute before including the chicken and spices. Let the meat sear for a couple of minutes.
3. Pour in the coconut milk and broth, squeeze in the lime juice and add the squash.
4. Bring to a boil, then let simmer on a medium heat for 25 minutes, stirring occasionally.
5. In the closing few minutes stir in the kale.
6. Finish with a scattering of chili flakes.

enjoy!