Lime and Coconut Chicken
24th August 2015
New You Boot Camp Chicken Kievs
27th August 2015
Ingredients
- 4 field mushrooms
- 1/2 butternut squash peeled and finely diced
- 1 courgette finely diced
- 1 red onion finely chopped
- 2 cloves garlic finely sliced
- 1 tbsp Parsley chopped
- 1 tbsp picked thyme
- 2 tbsp coconut oil
- Himalayan Crystal Salt
- Freshly ground black pepper
Servings:
Instructions
- Preheat oven to 180°C.
- Remove the stalks from the mushrooms and chop finely.
- Heat the oil in a frying pan. Add the garlic and gently fry until the garlic turns golden brown. Remove the garlic and reserve.
- Add the butternut squash and red onion to the pan and fry until the squash begins to soften. Add the courgette and chopped mushroom stalks, and fry for a further 2-3 minutes. Transfer to a bowl.
- Add the toasted garlic to the mixture along with the thyme, half of the parsley, salt and pepper. Mix well and divide the mixture between the mushrooms. Transfer to a baking tray and place in the oven for 25 minutes, or until the squash and mushrooms are both tender.
- Top with the remaining parsley and serve.
