This Paleo + Whole30 red curry squash chicken bowl is so delicious, cozy and comforting. Quick and easy this fall favorite only takes 25 minutes to cook.
Cut up chicken and season with salt and pepper. Cut up delicata squash and garlic. Rice cauliflower in a food processor with a grating attachment or with a hand grater.
In a large skillet over medium high heat, add 1 tbsp coconut oil. Once the oil is hot add in chicken to cook, stirring occasionally, until the outside of of the chicken is white, about 5 minutes.
Add the delicata squash, curry paste, tomato paste, and garlic and stir for 1 minute.
Add the coconut milk and bring to a rapid simmer, then reduce heat to medium low, cover and simmer for 8-10 minutes until the chicken is cooked through and the squash softens.
While chicken is cooking, heat a medium skillet over medium heat. Add cauliflower rice and season with salt and pepper. Cook for 3-4 minutes, stirring occasionally. Turn heat down to low to simmer.