Serves 2

This classic bowl of protein and veggies is finished with a healthy dose of olive oil to make sure you’re getting enough fats. We love adding curry spice to cauliflower to really amp up its flavor!

Prep Time: 5 minutes
Cooking Time: 25 minutes

Ingredients:
Chicken:
8 ounces of boneless & skinless chicken thighs
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
Cauliflower:
2 tablespoons ghee or butter
3 cups cauliflower, chopped
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 tablespoon curry powder
1 whole scallion, minced
3 cups baby kale
2 tablespoons olive oil


Instructions:

Preheat oven to 400 degrees Fahrenheit.

Place chicken thighs on a baking tray lined with parchment paper and season with sea salt, black pepper and garlic powder.

Bake in the oven until cooked through, about 20 minutes.

While chicken is baking, add ghee or butter to a medium pot and bring to medium-low heat.

Add chopped cauliflower, sea salt, black pepper, garlic powder and curry powder and sauté until soft, about 10 minutes. Add minced scallion.

When chicken is done, remove from the oven and slice in long strips.

Serve chicken and curried cauliflower in two bowls with a big handful each of baby kale and a drizzle of olive oil, storing any leftovers in the fridge for up to 3 days.

Enjoy!

Calories: 447
Carbs: 12
Net Carbs: 5
Protein: 27
Fat: 34