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!
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
Nutrition Info: 321kcal, Fat 8.1g, Carbs 42.1g, Protein 26.8g
PTS. RYT. FIS. HWL (Healthy Eating Weight Loss Coach)
Certified Pilates Mat & Reformer Instructor, Certified Personal Trainer, Registered Yoga Teacher