Paleo Friendly Creamy Mushroom Chicken with Butternut Squash Mash and Broccoli

Name: Paleo Friendly Creamy Mushroom Chicken with Butternut Squash Mash and Broccoli
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb raw chicken breast; 4 cups broccoli florets; 4 cups butternut squash; 8 oz cremini mushrooms; 1/2 medium onion; 1/2 cup dry white wine; 1/2 cup full fat coconut milk; 1/2 cup no salt added chicken cooking stock; 1 tbsp arrowroot flour; 2 tsp olive oil; 1/2 tbsp ground mustard; 1/4 tsp red pepper flakes; salt and pepper to taste

User Reviews

4.5

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4 servings
Calories
316 kcal

Paleo Friendly Creamy Mushroom Chicken with Butternut Squash Mash and Broccoli

Iris Warren

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

1 lb raw chicken breast divided into 4 thinly sliced servings
4 cups broccoli florets
4 cups butternut squash cubed
8 oz cremini mushrooms sliced
1/2 medium onion chopped
1/2 cup dry white wine
1/2 cup full fat coconut milk
1/2 cup no salt added chicken cooking stock
1 tbsp arrowroot flour
2 tsp olive oil divided
1/2 tbsp ground mustard
1/4 tsp red pepper flakes
salt and pepper to taste

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Instructions

Add cubed butternut squash to a pot of water and bring to a boil. Boil for 10-12 minutes or until squash is fork tender. Drain and mash squash. Set aside.
Season chicken with salt and pepper. Heat 1 tsp olive oil over medium-high heat in a large pan or skillet. Sear chicken on both sides until browned, about 2-3 minutes per side. Set chicken aside.
Add remaining olive oil to the pan or skillet. Add onion and garlic. Sauté until onions are softened and begin to brown on the edges, then add mushrooms and sauté until mushrooms are golden.
Add wine, chicken stock, ground mustard, red pepper flakes and all but 1/4 cup of the coconut milk. Scrape any browned bits of onion and garlic from the bottom of the pan.
Whisk arrowroot flour into coconut milk, then add to the pan and whisk until well incorporated. Bring the sauce to a boil, then lower heat to a simmer and return chicken to the pan. Cover chicken with sauce.
Simmer another 5-10 minutes until the sauce thickens and the chicken is cooked through.
Add broccoli to a microwave safe bowl and cover with a very damp paper towel. Microwave for 3-4 minutes until broccoli is bright green and tender crisp.
Serve chicken and sauce over butternut squash mash with broccoli.

Notes

To make this recipe fully paleo compliant, substitute the white wine with chicken stock and a squeeze of fresh lemon juice.

Nutrition Information

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Calories 316kcal (16%) Carbohydrates 30g (10%) Protein 33g (66%) Fat 9g (14%) Cholesterol 65mg (22%) Sodium 152mg (6%) Potassium 1012mg (29%) Fiber 6g (24%) Sugar 7g (14%)