Paleo Friendly Creamy Mushroom Chicken with Butternut Squash Mash and Broccoli
User Reviews
4.5
4 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
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Servings
4 servings
-
Calories
316 kcal
Paleo Friendly Creamy Mushroom Chicken with Butternut Squash Mash and Broccoli
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 1 lb chicken breast divided into 4 thinly sliced servings, raw
- 4 cups broccoli florets
- 4 cups butternut squash cubed
- 8 oz cremini mushrooms sliced
- 1/2 onion chopped, medium
- 1/2 cup white wine dry
- 1/2 cup coconut milk full fat
- 1/2 cup chicken stock no salt added, for cooking
- 1 tbsp arrowroot flour
- 2 tsp olive oil divided
- 1/2 tbsp ground mustard
- 1/4 tsp red pepper flakes
- salt to taste
- black pepper to taste
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
Show Details
Calories
316kcal
(16%)
Carbohydrates
30g
(10%)
Protein
33g
(66%)
Fat
9g
(14%)
Cholesterol
65mg
(22%)
Sodium
152mg
(6%)
Potassium
1012mg
(22%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 30g | 10% |
| Protein | 33g | 66% |
| Fat | 9g | 14% |
| Cholesterol | 65mg | 22% |
| Sodium | 152mg | 6% |
| Potassium | 1012mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
4 reviews
Excellent
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