Coconut Coated Chicken
19th September 2018
Vietnamese Bánh Mì Bowls
26th September 2018
Ingredients
- 1 tbsp organic virgin coconut oil
- 1 lb ground turkey breast
- 1 onion chopped
- 1 small butternut squash peeled and cubed
- 2 small courgette grated
- 2 cloves garlic crushed
- 1 can crushed tomatoes
- 1 can kidney beans rinsed and drained
- 28 oz box beef broth
- 8 oz tomato paste
- 7 oz green chilies chopped
- 1 tbsp dried parsley flakes
- 1 tbsp ground cumin
- 3 tsp chili powder
- 2 tsp ground oregano
- 1 tsp Cinnamon
- 1 tsp coriander
- 1 tsp Pepper
- 1 tsp Himalayan Crystal Salt
- 4 acorn squash
Servings:
Instructions
- Preheat oven to 425 degrees.
- Cut acorn squash in half, lengthwise.
- Drizzle with melted coconut oil and sprinkle with salt and pepper.
- Place acorn squash halves on a baking sheet and roast for 30 minutes or until fork-tender.
- To make the chili, heat 1 tbsp coconut oil in a large soup pot over medium-high heat.
- Brown turkey, breaking it up with a wooden spoon as much as possible.
- Add onion and butternut squash; cook until onion is translucent and squash is soft.
- Add grated courgette and garlic until it is fragrant.
- Add next five ingredients and spices and stir to combine.
- Bring to a boil and then simmer, covered, for at least 30 minutes until the squash is fork-tender.
- To assemble, place one acorn squash half in bowl and fill it with the chili.
- Enjoy!
