Wednesday, February 11, 2015

Chicken Butternut Squash Stew - 21 Day Fix Extreme Approved

This recipe was SURPRISING...

Honestly time...I've NEVER tried butternut squash or bay leaf.  I don't like tomatoes.  Nick doesn't like green peppers or onions.  But, I figured what the heck...let's try it! :)  Nick was already planning what dinner he'd have after he tried this stew and didn't like it, and I wasn't much more hopeful!! lol

But, let me tell was incredible!!!  Slightly sweet and it had a spicy kick.  This is definitely something that will be in our normal dinner time, I will buy the butternut squash peeled and cubed because that is a JOB! haha

**Makes approx 6 servings -- 21 Day Fix Extreme Approved

1 TBS refined coconut oil
1 rotisserie chicken, (white meat shredded)
1 medium onion, chopped
1 green bell pepper, chopped
4 cloves garlic, crushed
1 1/2 medium tomatoes, chopped
1 1/4 cups low-sodium beef broth
1 bay leaf
1 tsp. pink Himalayan salt
1 tsp. black pepper
2 cups cubed butternut squash
Fresh parsley to top

What to do:
1.  Heat oil in a medium pot over medium-high heat.
2.  Saute' green peppers and onions until onions are translucent (4-5min)
3.  Add garlic, mix for 1 min
4.  Add broth, tomatoes, salt, pepper, bay leaf, and bring to boil.
5.  Add chicken, reduce heat medium-low, and cover for 10min
6.  Add squash.  Cook and cover, stir occasionally for 10-12min.
7.  Remove bay leaf, top with parsley, and serve.

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