Southwestern Chicken Skillet
with kale / butternut squash

Name: Southwestern Chicken Skillet
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/4 Onions, red, diced; 1 lb Squash, butternut, peeled and cubed; 2 Kale, large leaves, stems discarded and leaves chopped; 1 lb Chicken breasts, boneless and skinless, chopped; 3 Tbsp Cilantro leaves, chopped; 1 Tbsp + 1 Tbsp Oil, cooking; ~1 1/2 cups Enchilada sauce (ingredients listed separately); ~2 cups Leftover cauliflower rice (from Wednesday); 1 Tbsp Oil, cooking; 1 Tbsp Chili powder; 2 tsp Cumin, ground; 1/2 tsp Oregano, dried; 5 Tbsp Tomato paste; 2 cups Stock, any type

Active: 25 min Total: 35 min

Original GF Paleo Vegetarian

For this paleo-friendly Southwestern skillet, combine chicken, kale and butternut squash in a homemade enchilada sauce. Serve it over cauliflower rice leftover from Wednesday's dinner.

Dependency

Red Curry Chicken

Ingredients

Metric

Servings:

Southwestern Chicken Skillet:

Onions, red - 1/4 , diced
Squash, butternut - 1 lb , peeled and cubed
Kale, large leaves - 2 , stems discarded and leaves chopped
Chicken breasts, boneless and skinless - 1 lb , chopped
Cilantro leaves - 3 Tbsp , chopped
Oil, cooking - 1 Tbsp + 1 Tbsp
Enchilada sauce (ingredients listed separately) - ~1 1/2 cups
Leftover cauliflower rice (from Wednesday) - ~2 cups

Red Enchilada Sauce (Paleo and Gluten-Free):

Oil, cooking - 1 Tbsp
Chili powder - 1 Tbsp
Cumin, ground - 2 tsp
Oregano, dried - 1/2 tsp
Tomato paste - 5 Tbsp
Stock, any type - 2 cups

Prep

Enchilada sauce - Heat oil (the portion for the sauce) in a saucepan over medium heat. To the hot oil, add chili powder, cumin and oregano and saute until fragrant, ~1 minute. Add tomato paste and stir to combine. Whisk in stock and bring to a simmer. Simmer until sauce thickens slightly, ~5 minutes. Season with salt and pepper. (Can be done 5 days ahead)
Onions / Squash / Kale - Discard stems and finely chop leaves. (Can be done up to 4 days ahead)
Chicken - Chop into bite-sized pieces, season with salt and pepper and tenderize with a fork.
Cilantro - Chop cilantro.

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Make

Place squash cubes into a microwave-safe pan or bowl. Cover with wet paper towel and microwave on high until tender, ~ 2 minutes.
Heat large oven-safe skillet over medium-high heat. Add first part of oil. To hot oil, add chicken and saute until chicken is golden brown and cooked through, ~4 minutes. Set aside and return skillet to heat.
Add second part of oil to skillet. To hot oil, add onions and kale. Saute until both onions and kale are very tender. Add enchilada sauce, squash and chicken. Simmer to let the flavors come together, 1 to 2 minutes.
Reheat cauliflower rice in the microwave.
Serve chicken over cauliflower rice and top with cilantro. Enjoy!

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