Ingredients
The following ingredients have 4 Servings
- 1.5 lbs chicken breast or thighs, cubed
- sea salt and ground pepper
- 1 tbsp coconut oil
- 2 cups butternut squash, outer skin and seeds removed and cubed ((about 1/2 small butternut squash))
- 2 cups green beans, trimmed and cut into bite sized pieces ((we used frozen green beans to save prep time))
- 1 red bell pepper, sliced into thin strips
- 3 cloves garlic, minced ((or sub 1 tsp garlic oil) )
- 2 inches ginger, grated on a microplane ((about 1 tbsp))
- 1 tbsp curry powder
- 2 tsp ground corriander
- 1 tsp sea salt
- 1 can fire roasted tomatoes, 14 oz
- 3/4 cup coconut milk
- cauliflower rice or white rice ((cauli rice only for Whole30))
- roasted cashews, chopped
- fresh cilantro, chopped
Instruction
- Cut up chicken and season with salt and pepper (a generous pinch of each). Prep butternut squash, garlic, ginger, green beans and bell pepper as noted. If serving with cauliflower rice or white rice, prepare as well.
- In a large skillet over medium high heat, add coconut oil. Once the oil is hot, add chicken to cook, stirring occasionally, until the outside of of the chicken is white, about 5 minutes.
- Add the squash, garlic, ginger, curry powder, corriander, fire roasted tomatoes, coconut milk, green beans and bell pepper. Stir to mix everything together.
- Bring to a rapid simmer, then reduce heat to medium low, cover and simmer for 10-12 minutes until the chicken is fully cooked through and the squash and other veggies soften. Taste and season wiht more salt and pepper as desired.
- Serve over rice or cauliflower rice and top with cashews and fresh cilantro. Enjoy!
