Butternut Squash Chicken Skillet (Whole30, Paleo

• Gluten free

• Meat

  • 4 cups Chicken, boneless

• Produce

  • 4 cups Butternut squash
  • 2 cloves Garlic
  • 1 cup Red onion

• Canned Goods

  • 1/2 cup Chicken broth

• Baking & Spices

  • 1 1/2 tsp Cinnamon
  • 1 1/2 tsp Nutmeg
  • 1 Sea salt and pepper

• Oils & Vinegars

  • 1 tbsp Oil

• Drinks

  • 1/4 cup Maple syrup or apple cider

Found on primallyinspired.com

Description

Ingredients

• 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, for cooking (I use THIS)
• optional: top with a sprinkle of freshly chopped herbs of choice: I like sage, thyme or rosemary! But use what you love 🙂

Directions

• 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. Top with a sprinkle of freshly chopped herbs, if you desire. Enjoy!