Chicken and Butternut Squash with Coconut Cream Sauce

• Gluten free

• Meat

  • 2 Chicken breasts, skinless

• Produce

  • 1 lb Butternut squash
  • 1 1/2 tsp Coriander, ground
  • 1 Onion, small
  • 1 1/2 tbsp Sage
  • 1 Zucchini, large rounds

• Canned Goods

  • 1 1/4 cup Coconut milk, unsweetened

• Baking & Spices

  • 1 tbsp Cornstarch with
  • 1 Himalayan salt and pepper
  • 1 tsp Nutmeg, ground

• Oils & Vinegars

  • 2 tbsp Coconut oil

Found on thefoodieaffair.com

Description

Ingredients

• 2 skinless chicken breasts
• 1 pound butternut squash, cut in cubes
• 1 large zucchini, rounds cut in half
• 2 tablespoons coconut oil (or olive, avocado oil)
• Himalayan salt and pepper
• 1 small onion, sliced
• 1½ tablespoons sage
• 1½ teaspoons ground coriander
• 1 teaspoon ground nutmeg
• 1 tablespoons cornstarch with 1 tablespoon water whisked together
• 1¼ cup unsweetened coconut milk (I used Native Forest)

Directions

• Preheat oven to 375 degrees.
• Season chicken with salt and pepper.
• Heat a large oven proof skillet with 1 tablespoon of oil over medium high heat. Add chicken and sear each side for 3-4 minutes. Remove from pan and set aside.
• Add the remaining oil and saute onion and butternut squash for about 5 minutes. Add sage, coriander, nutmeg and zucchini. Saute for an additional 3 minutes.
• Add coconut milk and cornstarch mixed with water. Scrape brown bits from the bottom of the skillet as you stir in milk mixture.
• Add chicken back to pan and cover. Place in oven and bake for 15-20 minutes or until vegetables are tender. OR place all ingredients in a small oven proof casserole dish cover with foil and bake the same as the skillet option.