© 2019 by Paige'sPages Proudly created with Wix.com

Chicken and Butternut


Serves 2



2 large chicken breasts (deboned)


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



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.

This site was designed with the
website builder. Create your website today.
Start Now