Butter Chicken Boats
Perfectly Balance Your Plate
Serve with 1 cup mixed veggies and 2 tbsp prepared Mango Curry Dip.
2 small acorn squash
1 tbspRoasted Garlic Aioli Mix
1 tbsp butter
2 lbs (900 g) boneless, skinless chicken breasts, cubed
1 can (14 oz/398 ml) coconut milk
1⁄2 cup crushed tomatoes
Toppings (optional): 1 small cucumber, diced
- Cut each squash in half; remove seeds. Place squash halves, cut-side up, in Multipurpose Steamer. Season with aioli mix. Cover; microwave on high, 10 min or until tender.
- Meanwhile, melt butter in a fry pan over medium-high heat. Add chicken and stir-fry until cooked through, 8–10 min.
- Add coconut milk, tomatoes, and seasoning. Bring to a boil. Reduce heat to low and simmer 5 min.
- Divide half the chicken filling evenly among each squash boat. Reserve remainder for later use (freeze up to 1 month). Top each boat with cucumber, if desired.
Per serving: Calories 340, Fat 15 g (Saturated 11 g, Trans 0 g), Cholesterol 65 mg, Sodium 115 mg, Carbohydrate 29 g (Fibre 6 g, Sugars 5 g), Protein 27 g.
Make it vegetarian by swapping chicken for lentils.