Ingredients

The following ingredients have 4 Servings
  • 3 teaspoons oil (divided)
  • 1 medium red onion (minced)
  • 2 carrots (minced)
  • 3 cloves garlic (minced)
  • 3 tablespoons curry powder
  • 1 ½ teaspoons sea salt
  • 4 skinless chicken thighs (bone in)
  • 1 medium cauliflower (cut into florets)
  • 6 scoops Vital Proteins Collagen Peptides
  • 4 stalks kale (stem removed and leaves torn into pieces)

Instruction

  • 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.
  • 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.
  • 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.
  • 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.