Butternut Squash Chicken Skillet

Happy Monday Everyone! My garden is still in full swing with a wonderful bounty of squash this fall. This recipe is quick and yummy! Enjoy!

Roasted pumpkin and meat on the pan, top view



4 cups butternut squash, cubed

4 cups boneless chicken, cubed

2 cloves garlic, minced

1 cup red onion, diced

1½ teaspoons cinnamon

1½ teaspoons nutmeg

¼ cup maple syrup or apple cider (use apple cider for Whole30)

½ cup chicken broth

sea salt and pepper, to taste

1 tablespoon oil of choice

          optional: top with a sprinkle of freshly chopped herbs of choice: I like sage, thyme or rosemary! But use what you love



Combine all ingredients except the oil into a bowl and mix well.

Next, heat the oil in a skillet over medium heat.

Once oil is heated, add all the contents of the bowl into the skillet and cook over medium heat for 20 minutes or until chicken is cooked through, stirring occasionally.

Kelly from Primally Inspired


4 servings

 Nutrition Info: 321kcal, Fat 8.1g, Carbs 42.1g, Protein 26.8g


Sherry Morton-Jibb,
PTS. RYT. FIS. HWL (Healthy Eating Weight Loss Coach)
Certified Pilates Mat & Reformer Instructor, Certified Personal Trainer, Registered Yoga Teacher

Sher-Fit Personal Training ,Yoga & Pilates
Cell 705-648-0591

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