The fact that this recipe is free of grains, dairy, soy, nightshades, legumes, and nuts yet still feels so hearty and flavorful completely amazes me! Plus it tastes just a good leftover. Even if you don’t have any allergies, add this to your weekly lineup to give your body a break from harder to digest foods!
- 1 + 1/2 tsp ghee divided
- 1/2 onion chopped
- 1 cup chopped carrots
- 2 stalks celery chopped
- 1 small organic Granny Smith apple chopped
- 1 cup Butternut squash cubed (use frozen to reduce cook time)
- 1 pound ground organic chicken
- Seasonings curry powder, garlic powder. onion powder, salt, pepper, dried oregano 1/4 teaspoon ground ginger, or splash of ginger juice
- Fresh cilantro chopped
- Fresh chives chopped
- 2 limes
- 1 head of butter lettuce
- Sliced avocado
Preheat oven to 400 degrees. Spread butternut squash on a baking sheet and season with salt, pepper, garlic and onion powder, and a generous amount of curry powder. Roast until tender.
Heat 1 t. ghee in a large skillet over medium heat. Add onion, carrots, celery and apples. Sauté for a few minutes until the vegetables begin to soften. Add 1 teaspoon each of salt, curry powder, garlic powder, and onion powder, and 1/2 teaspoon each of pepper and dried oregano. Continue to cook until tender.
While the veggies cook, heat 1/2 t. ghee in another skillet (preferably cast iron) and add ground chicken. Season with 1/2 t. each salt, pepper, garlic powder, onion powder, and curry powder. Let sear a few minutes before breaking up with a spatula. Cook until browned and no longer pink.
When the veggies are done cooking, add ground chicken and roasted butternut squash into the skillet and mix together with ground ginger or ginger juice and juice of half a lime. Taste and season according to preference.
Finally, add chives and cilantro and serve with butter lettuce leaves, lime, and avocado.