Description
A comforting dish that combines tender chicken with sweet butternut squash in a creamy coconut sauce, ready in under 30 minutes.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups butternut squash, peeled and cubed
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 can (13.5 oz) full-fat coconut milk
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- Fresh cilantro for garnish
- Juice of 1 lemon
Instructions
- Prep your ingredients: Start by chopping the onion, and mincing the garlic and ginger. Cube the butternut squash to ensure even cooking.
- Sauté: In a large skillet over medium heat, drizzle some olive oil and sauté the chopped onions until they become translucent.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger; cook just until fragrant.
- Brown the Chicken: Toss the chicken breasts into the skillet and sear until golden brown on all sides.
- Incorporate the Squash and Spices: Add in the butternut squash cubes and the spices, stirring to coat evenly.
- Pour in the Coconut Milk: Slowly pour in the coconut milk while stirring.
- Simmer: Reduce heat to low, cover, and let it simmer for about 20 minutes.
- Finish and Garnish: Squeeze in the juice of one lemon and garnish with fresh cilantro before serving.
Notes
For a lighter version, swap coconut milk for light coconut milk or vegetable broth.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 19g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg