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.
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.
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!