Butternut Chicken Curry and Cauliflower Rice

Ingredients

• 1 1/2 cups butternut squash, roasted
• 1 carrot, large
• 1 zucchini
• 1 1/2 pounds chicken thighs, boneless (6 pieces)
• 1 1/2 tablespoons 2 tsp curry powder, parted
• Salt and pepper
• Coconut oil for pan
• 2 teaspoons ginger, grated
• 1 cup bone broth or chicken broth, low sodium
• 3/4 cup salsa, pico de gallo (or 8 oz. diced tomatoes, canned)
• 2 teaspoons coconut aminos
• 1/4 teaspoon paprika (optional)
• Thyme, dried
• 1 1/2 cups spinach
• 1 lime
• 1/2 cup dairy-free yogurt, plain and unsweetened
• Cauliflower rice, prepared

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