Tag: cook at home

#5/52 Butternut Squash Chicken Chili

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We tried a new soup this week, Butternut squash chicken chili, recipe from paleo running momma

The flavors were pretty great, although I’m not sure how I felt about the Butternut squash. Knowing what I am eating is fairly healthy helps me just eat it, but I think in the future I would replace the squash with white beans. Or I would make sure the squash was peeled and cut into much smaller cubes and I wouldn’t use a whole one.

After we ate dinner, I went back through the soup and picked out all the squash and added half a can of great northern beans and froze it like that. The flavors and spices were amazing, but it will not be in our soup rotation. If you try it, drop a comment on your take of the butternut squash

Ingredients

  • 1.5 lbs boneless skinless chicken breasts cooked and shredded*
  • 2 Tbsp ghee or avocado oil
  • 1 medium butternut squash cut into 3/4” cubes (about 4 cups)
  • Sea salt and black pepper
  • 1 small yellow onion diced
  • 4 cloves garlic minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2 Tbsp fresh jalapeños finely chopped
  • 2 tsp cumin
  • 1 tsp oregano
  • 3/4 tsp chili powder
  • 1/4 tsp chipotle chili powder
  • 4 oz can diced green chiles
  • 3 cups chicken bone broth
  • 1 tbsp fresh minced cilantro
  • 1 tbsp fresh lime juice
  • 2 tbsp nutritional yeast optional
  • Sea salt and black pepper to taste
  • Garnish: “sour cream” coconut cream see notes** avocado slices, cilantro

Instructions

  1. If your chicken needs to be cooked and shredded, do this first* and set aside. Prepare all ingredients before beginning.
  2. Heat a large dutch oven over medium heat and add the ghee or oil. Add the butternut squash and sprinkle all over with sea salt and pepper. Sauté, stirring occasionally for about 5 minutes, until just beginning to brown and soften.
  3. Add in the diced onion and sauté for about a minute until translucent. Then, add in the garlic, peppers, jalapeño and spices, stir and sauté for 3 minutes, until fragrant and softened.
  4. Add in the green chilis, and broth , stir and bring to a boil. Stir in the shredded chicken, nutritional yeast cilantro and lime juice and allow to simmer for 5 minutes. Season with salt and pepper as desired. Serve with coconut “sour cream” (see notes) sliced avocado, additional cilantro and sliced jalapeño if desired. Enjoy!

Recipe Notes

Notes:

*if you don’t already have cooked chicken, season your chicken breasts with salt, pepper, garlic powder, onion powder and smoked paprika. Bake at 400 degrees for 20 minutes or until cooked through, then shred before using. You can also use a rotisserie chicken, just check ingredients for Whole30 compliance if needed.

** To make Whole30 compliant sour cream with coconut cream, mix 1/2 cup of thick, cold coconut cream with 2 tsp lemon or lime juice and 1/8 tsp fine sea salt. I like to use the 365 brand (Whole Foods) for this as it’s very thick and creamy. Feel free to adjust the salt and lemon to taste.

Chicken Duo Meal

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Chicken Black Bean Sweet Potato Enchilada Skillet and Chicken Quesadillas is how we are going to use a 2 lb. package of chicken.

I’m not sure if we were extra hungry or not, but we finished the whole skillet at one dinner. We made 3 quesadillas and had left over, I’m thinking you could get 6 to 8, depending how you fill them.

you will use the following ingredients in both recipes

  • yellow onion
  • garlic
  • red bell pepper
  • yellow bell pepper
  • chicken
  • corn
  • black beans
  • cheese

Chicken Black Bean Sweet Potato Enchilada Skillet

Ingredients

  • 1/2 medium yellow onion, chopped
  • 1 clove garlic, minced
  • 1/2 red bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 1 tablespoon avocado oil or olive oil
  • 1/2 lb. chicken (breast or thigh), shredded
  • 1/2 medium sweet potato, peeled and diced into 1/2” chunks
  • 1 (8 ounce) can tomato sauce
  • 1 tablespoon tomato paste
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 cup low sodium chicken broth
  • 1/2 cup frozen corn
  • 1/2 (15 ounce) can black beans, drained and rinsed
  • 1/2 cup + 1/3 cup freshly grated cheese
  • salt and pepper

Instructions

  1. Preheat oven to 350℉. 
  2. Boil chicken for 15 to 20 minutes until cooked through.
  3. Heat a large cast iron or oven safe skillet to medium-high heat. Add avocado oil or olive oil. Add onion, garlic, and bell pepper and sauté for 5 to 7 minutes or until onions are translucent and peppers are tender. Season with a pinch of salt and pepper.
  4. Add the chili powder, cumin, smoked paprika, onion powder, garlic powder, the sweet potato, tomato sauce, tomato paste, and chicken broth and cook for another 10 minutes, stirring occasionally. 
  5. Add shredded chicken, cook 5 additional minutes
  6. Remove from heat and add corn, black beans, ½ cup grated cheese. Stir to combine.
  7. Top with the remaining 1/3 cup shredded cheese. Bake for 25-30 minutes, or until cheese is golden and bubbly and sweet potato is cooked through.
  8. Let sit for a few minutes to cool. Optional to top with Greek yogurt or sour cream, cilantro, scallions, and lime wedges!

Chicken Quesadillas

Ingredients

  • 1/2 medium yellow onion, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 1 tablespoon avocado oil or olive oil
  • 1/2 lb. chicken, shredded
  • 1/2 (15 ounce) can black beans, drained and rinsed 
  • 1/2 cup corn kernels 
  • 1/2 tsp each onion powder, dried oregano, salt
  • 1 tsp each cumin powder, paprika
  • a pinch each black pepper, cayenne pepper (optional)
  • 1 cup grated cheese
  • 3-4 flour tortillas

Instructions

  • Saute all ingredients (except cheese and tortillas) for 5 to 10 minutes until cooked through.
  • Spray tortilla with avocado oil, place tortilla on work surface, and rub around to evenly coat. Sprinkle bottom half of unoiled side with a bit of cheese, filling, more cheese, fold in half.
  • I prefer to use a panini press or George foreman grill, they take about 2 minutes inside.
  • You can also preheat non stick skillet over medium low heat (no oil, if pan is not non-stick use 2 tsp oil).
  • Place quesadilla in skillet, press down lightly, cover with lid. Cook for 3 minutes until underside is super golden brown and crispy.
  • Carefully flip over the folded edge. Press down lightly. Cook for 3 minutes until crispy (no lid).
  • Transfer to cutting board, cut in slices. Serve immediately!
  • Dipping Sauce options: Sour cream, salsa, Avocado Sauce 

Enjoy!