Coconut curry butternut squash chicken

What you’ll need

• Avocado oil spray

• 1 sweet onion

• 3 cloves garlic

• 1/2 large butternut squash

• 7 bunches of kale

• 4 chicken breasts

• 1 cup coconut milk

• 1 cup chicken broth

• 1 can fire roasted tomatoes

• 2 large tbsp Curry powder

• Salt and Pepper

• Garlic Powder

• Onion Powder

• Paprika

• Optional: sour cream or greek yogurt

Prep your ingredients.

Start by cutting in half and seasoning your chicken both sides with avocado oil, salt, pepper, garlic powder, onion powder and paprika and air frying at 425 for 18 minutes. While the chicken is cooking mince garlic, finely chop your onion and chop butternut squash into cubes.

Head a large pan/wok/or dutch oven on medium heat with avocado oil spray. Add your butternut squash and onion and cook a few minutes before adding garlic. Continuously stir until squash is soft and onions start to brown. Add in your broth and coconut milk and tomatoes and stir. Add in your curry powder and extra salt and pepper to taste.

Once chicken is done shred and add to the veggie sauce. Chop kale and add at the end to wilt. Serve with a dollop of sour cream or greek yogurt or store in containers for meal prep!