Asian

Oct 30 2019 Coconut Milk Chicken Squash Broccoli is for Dinner.

Oct 30 2019 Coconut Milk Chicken Squash Broccoli takes 10 minutes to prepare.

Oct 30 2019 Coconut Milk Chicken Squash Broccoli takes 20 minutes to cook.

Oct 30 2019 Coconut Milk Chicken Squash Broccoli makes 4 servings.

The ingredients for Oct 30 2019 Coconut Milk Chicken Squash Broccoli are:

1.67 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
4 cup Squash - Yellow and Zucchini
2 stalk Broccoli, fresh
1 tbsp Curry powder
6 tbsp COCAVO-Coconut&Avocado Oil with Turmeric&Lemon (by TONITONIETONES)
1 medium (2-1/2" dia) Onions, raw
8 ounces Chicken Breast (cooked), no skin, roasted
2 serving Great Lakes Gelatin Collagen Hydrolysate Unflavored Beef Kosher serving size 2 Tbs (12 g)
16 oz Pacific organic Bone Broth, chicken

Here is how you make Oct 30 2019 Coconut Milk Chicken Squash Broccoli:

cook onions and chicken in 4 T oil, set all but oil aside. cook squash in oil, set aside. Cook broccoli in 2 T oil. Place all in pan. Add coconut milk, gelatin, curry, chicken broth. Simmer till all hot. Serving Size: makes 4 3 cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user AMBLEEBEAR2152.

The nutritional information for Oct 30 2019 Coconut Milk Chicken Squash Broccoli is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 532.5

• Total Fat: 41.5 g
• Cholesterol: 35.1 mg
• Sodium: 140.7 mg
• Total Carbs: 15.2 g
• Dietary Fiber: 4.7 g
• Protein: 28.4 g

Oct 30 2019 Coconut Milk Chicken Squash Broccoli is Asian cuisine.

The dietary needs meet for Oct 30 2019 Coconut Milk Chicken Squash Broccoli is Low Carb