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| Servings |
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Ingredients
- 1 tbsp coconut oil
- 1 medium yellow onion , diced
- 3 boneless, skinless chicken breasts , cut into 1-inch pieces
- 2 garlic cloves , finely chopped
- 3 tbsp curry powder
- ½ tsp sea salt
- 2 cups cubed butternut squash or 12 oz frozen cubed butternut squash
- 1 pint cherry tomatoes , whole
- 1 13.5 oz can coconut milk
- 1 cup water or broth
- 1 tsp coconut sugar or maple syrup
- juice of one lime
- fresh cilantro , to serve
- quinoa or rice , to serve
Ingredients
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Instructions
- In a large skillet, heat the coconut over medium heat. Add the onion, and cook for 3 to 4 minutes until it begins to soften.
- Add the chicken, cooking for 4 to 6 minutes, stirring occasionally. Add the garlic, curry powder, and salt. Cook for an additional 2 to 3 minutes until fragrant.
- Add the cubed butternut squash and tomatoes. Let cook for 5 minutes. Add the coconut milk, water and coconut sugar. Bring to a boil and simmer for 10 to 15 minutes, until the squash is tender. Season with salt and pepper, to taste. Add the lime juice.
- Serve over quinoa or rice with fresh cilantro.