SKILLET CHICKEN AND BUTTERNUT SQUASH
A no-fuss, healthy, fall meal, this chicken recipe is loaded with lean protein, healthy carbs, and green leafy vegetables all in one skillet.
Servings: 4
Ingredients
- 1 ½ pounds chicken thighs, boneless and skinless
- 3 cups squash (I used butternut), cut into 1-inch cubes
- ½ onion, diced
- 3 cloves garlic, minced
- 4 ribs celery, diced
- 1 tablespoon fresh thyme leaves
- 3 tablespoons chicken broth
- 3 cups kale, cut into bite-sized pieces
- Salt and pepper to season
- 3-4 tablespoons avocado oil
Instructions
- Heat a large skillet over medium-high heat and add a drizzle of avocado oil.
- Season the chicken generously on both sides with salt and pepper.
- Add the chicken to the hot skillet and sear on both sides for 3 to 4 minutes. Then, remove the chicken from the skillet and set aside.
- Reduce the heat to medium. Add another drizzle of avocado oil along with the chopped squash, onions, and celery.
- Cook for 7 minutes, stirring occasionally.
- Add the garlic and thyme and cook for another minute.
- Add the broth, scraping up any bits that have gotten stuck to the pan.
- Return the chicken to the pan, nestling it into the veggies.
- Reduce heat to medium-low, cover with a lid, and cook for 10 minutes.
- Add the kale and cook, covered, for another 10 minutes.
- Uncover and cook for a few more minutes while the remaining liquid reduces.
- Remove from heat, serve, and ENJOY!
Notes
The leftovers are great for lunches the next day. Heat up over a pan over medium heat and serve.
Nutrition
Calories: 535kcal | Carbohydrates: 17g | Protein: 30g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 218mg | Potassium: 919mg | Fiber: 4g | Sugar: 4g | Vitamin A: 13131IU | Vitamin C: 43mg | Calcium: 135mg | Iron: 3mg