- 1/2lb free range organic chicken, cubed
- 1/2lb organic ground beef
- 3-4 strips of bacon, diced
- 1 head cauliflower, stem removed, roughly chopped
- 1 bundle of kale, roughly chopped
- 1 medium butternut squash, peeled and cubed
- 1/2 cup chicken broth
- 1 tablespoon coconut oil (or other fat)
- 2 tablespoons balsamic vinegar
- 2 tablespoons rosemary
- 2 tablespoons garlic powder
- salt and pepper, to taste
Preheat your oven to 375 degrees.
Now you are going to need a large skillet and a medium skillet.
Put your large skillet over medium heat and add your coconut oil. When hot, add your butternut squash and drizzle 1 tablespoon of balsamic vinegar over the little cubes. Now let those cubes glaze on one side and flip to glaze on the other. About 5-6 minutes per side.
Now while your butternut squash is cooking, run your cauliflower through a food processor with the shredding attachment to rice it.
When you go to flip your butternut squash, throw you cauliflower rice on top along with 1 tablespoon of garlic powder, 1 tablespoon of rosemary, and 1/2 cup of chicken broth. Mix to combine and cover to help cook down.
Now time to cook your meat. Add your chopped bacon to a medium skillet over medium heat. Once the bacon has rendered some fat, add your ground beef and chicken.
Cook meat, continuously flipping to help all meat cook through completely.
While meat cooks, add your kale to your cauliflower and butternut squash pan and cover to let cook down.
Once your meat is cooked through, add your extra tablespoon of garlic powder and rosemary and mix together.
Now add your skillet of cauliflower, butternut squash, and kale to a 9×12 glass baking dish and add meat on top.
Add salt and pepper and mix all that goodness together.
Add to your oven and bake for 15-20 minutes or until kale has a slight crisp to it and meat has browned a bit.