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Chicken and Butternut

 

Serves 2

 

INGREDIENTS:

2 large chicken breasts (deboned)

Lemon

1 teaspoon salt

1 teaspoon pepper

3 Tablespoons Dried herbs

Handful of Fresh Basil

1 medium butternut

1 Tablespoon Coconut oil

½ cup Full cream milk

1 teaspoon garlic powder

 

METHOD:

Chicken- Marinate chicken breasts in lemon juice, salt, pepper, dried herbs several hours before dinner time. Remove from fridge. Heat a frying pan and pan fry in some coconut oil. 3-5 minutes per side. Turn the heat down to low and put a lid on. Cook for 5 more minutes until cooked through. Alternatively, you can air fry them for 10 minutes a side.  

Butternut mash- Peel and chop butternut into small cubes. Steam them until soft. Mash roughly with a fork or potato masher. Add coconut oil, garlic powder, salt and pepper to taste. Using a stick blender or electric mixer, slowly add the milk until the mash is at the desired consistency. Sprinkle with fresh basil just before serving.

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