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Butternut Squash and Ground Chicken Skillet
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Skillets are like stir fries; they are flexible as they are delicious. Perfect for a weeknight meal and good with any produce you have on hand. If you haven't used Coconut Aminos before, I invite you to try it. It provides instant umami-soy flavor with a touch of sweetness. For those who don't like the flavor of coconut, you won't even know this came from a coconut. Serve on top of rice or quinoa if you want more carbs.
Skillets are like stir fries; they are flexible as they are delicious. Perfect for a weeknight meal and good with any produce you have on hand. If you haven't used Coconut Aminos before, I invite you to try it. It provides instant umami-soy flavor with a touch of sweetness. For those who don't like the flavor of coconut, you won't even know this came from a coconut. Serve on top of rice or quinoa if you want more carbs.
Serves 4 as a main dish
Recipe courtesy of: The Roasted Root
Ingredients:
- 2 Tbsp olive oil or sunflower oil
- 3 cups butternut squash, peeled and chopped (you can use any type of squash or sweet potato)
- 1/2 red onion, sliced
- 1 1.5-inch nub ginger, peeled and grated
-
1 lb ground chicken or ground beef
- 1 tsp ground paprika
- 3 to 4 Tbsp coconut aminos (or teriyaki sauce)
- 1/2 tsp sea salt (to taste)
- 4 large leaves of kale or any greens, chopped
Instructions:
-
Heat the oil in a large cast iron skillet (or stainless steel) over medium heat. Add the butternut squash and red onion. Cover, and cook 2 to 3 minutes, until veggies begin to soften.
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Scoot the butternut squash and onion off to one side of the skillet and place the raw ground chicken on the surface of the skillet (leave the chicken in one hunk). Sprinkle with paprika and add the ground ginger. Cook 2 to 3 minutes, until the chicken is seared. Carefully flip the chicken and sear on the other side another 2 minutes. Use a spatula to break up the chicken meat and stir it into the rest of the skillet.
-
Add the coconut aminos and chopped kale. Stir everything well and cover the skillet. Cook until the ground chicken is cooked through and vegetables reach desired done-ness, about 4 to 5 minutes.
-
Remove the cover and continue cooking until much of the liquid has evaporated off. Add more coconut aminos and/or sea salt to taste.