INGREDIENTS
4
Chicken breasts, bone-in skin-on
4 cups
Butternut squash
4 cloves
Garlic
1
large head Kale
1/4 cup
Parsley
1/4 tsp
Thyme, dried
2
Yellow onions
6 cups
Chicken stock
1/8 tsp
Black pepper, freshly ground
1 tsp
Celtic sea salt
2 tsp
Coconut flour
2 tbsp
Ghee