Want an easy to make dinner tonight and delicious leftovers for lunch all week? This healthy and delicious Curried Chicken Cauliflower Rice Soup recipe has your name on it. It's super simple to make and so flavorful. It's also paleo + Whole30 compliant. Dig in!
4stalkskale, stem removed and leaves torn into pieces
Turn your oven to 400 degrees.
Heat the oil in a large pot over medium-high heat. Add the onion, carrots, and garlic and cook for 6-7 minutes, or until they start to brown. Add the curry powder and sea salt to the pot and cook for 1 minute.
3 teaspoons oil, 1 medium red onion, 2 carrots, 3 cloves garlic, 3 tablespoons curry powder, 1 ½ teaspoons sea salt
Add the chicken and 6 cups of water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and simmer for 30 mins.
4 skinless chicken thighs
While the onions are cooking, place the cauliflower on a baking sheet, drizzle with a little oil, and put it in the oven. Roast for 20 minutes, or until it is starting to turn brown. Remove and let it cool slightly. Chop it small so it is similar to rice.
1 medium cauliflower
Remove the chicken from the pot and shred it using 2 forks. Add the meat back into the pot. Add the Vital Proteins, the chopped cauliflower, and the kale and cook for a few minutes for the kale to soften.
6 scoops Vital Proteins Collagen Peptides, 4 stalks kale