Butternut Chicken Curry

Preheat oven to 410°F. Peel butternut squash and cut into 1/4 to 1/2 inch slices. Cut carrot and zucchini in half lengthwise and chop into half-inch pieces.

Rinse and dry chicken, and season with salt and pepper on both sides. Lightly sprinkle chicken with 2 teaspoons of the curry.

Heat 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.

Lower flame to medium heat and add chopped veggies in pan. Sprinkle with salt and sauté for 4–5 minutes, or until half done. Stir in ginger first, and then add broth, salsa or tomatoes, aminos, remaining curry, and paprika (optional). Stir to mix.

Place 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 minutes. Uncover chicken curry for the last couple minutes and add roasted butternut (see below), spinach, lime juice and yogurt. Stir and add salt to taste.

While 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. Roast in oven at 410°F for 15–18 minutes.

Serve curry on cauliflower rice, greens or brown rice. Garnish with fresh herbs, like cilantro, basil or parsley!