Chicken and Butternut Squash Skillet Meal
Prep:
15 min
|
Cook:
15 min
4 servings
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Easy
Ingredients
2 cups cooked chicken breast (shredded or cubed)
24 oz frozen or fresh butternut squash spirals
2 TBSP olive oil
2 cloves garlic, crushed
2 green onions, finely chopped
A few basil leaves, chopped
¼ cup shredded parmesan cheese
salt to taste
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280 grams cooked chicken breast
680 grams frozen or fresh butternut squash spirals
2 TBSP (30 ml) olive oil
2 cloves garlic, crushed
2 green onions, finely chopped
A few basil leaves, chopped
22.5 grams shredded parmesan cheese
salt to taste
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P2
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Egg Free
Nut Free
Soy Free
Instructions
- Microwave frozen butternut squash spirals in the bag for 1/2 the required cook time (skip if using fresh).
- Open the bag of butternut squash and squeeze out excess moisture (skip if using fresh).
- Heat olive oil in large skillet on medium.
- Add crushed garlic and simmer for 30 seconds.
- Add thawed butternut squash and salt to the skillet and stir.
- Turn up the heat to medium high and stir occasionally.
- Cook butternut squash until it just starts to brown (if it does not brown, turn up the heat a little).
- Turn the heat back down to medium.
- Add the chicken, green onions, and basil, and stir.
- Top with shredded parmesan.
- Continue to heat until cheese is melted.
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Nutritional Info
Storage
Notes
Leave out the green onions or puree them before adding to make this recipe IBD-AID Phase I compliant.
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