Ingredients
4
4 servings
- •1 cup peeled, cubed butternut squash
- •butter-flavored cooking spray
- •salt and ground black pepper to taste
- •1 ½ tablespoons vegetable oil
- •½ tablespoon curry powder, or to taste
- •½ onion, thinly sliced
- •1 clove garlic, crushed
- •2 skinless, boneless chicken breast halves, cut into 1/2-inch pieces
- •1 tablespoon salted butter, or as needed
- •1 cup peeled and chopped apples
- •1 tablespoon cornstarch
- •1 cup chicken broth
- •1 cup coconut milk
- •2 teaspoons white sugar
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Place squash in a single layer on a baking sheet. Spray with cooking spray and season with salt and pepper.
- Roast in the preheated oven until tender, 20 to 25 minutes.
- Meanwhile, heat oil and curry powder in a large pan over medium-high heat for 2 minutes. Stir in onion and garlic; cook until translucent, about 5 minutes. Add chicken, tossing lightly to coat. Reduce heat to medium and cook until chicken is no longer pink in the center and the juices run clear, 5 to 8 minutes.
- While the chicken is cooking, melt butter in a skillet over medium heat. Add apples and saute until tender, about 5 minutes. Slowly add in cornstarch. Pour in chicken broth; stir well. Pour into the pan with the chicken, and add roasted squash, coconut milk, and sugar; stir to combine. Cover and simmer, stirring occasionally, until heated through, about 5 minutes.
Nutritional Facts
Per 4 servings
- Calories: 306
- Carbohydrate: 16g
- Fat: 22g
- Fiber: 3g
- Protein: 14g
- Sugar: 7g
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